Bring a large pot of lightly salted water to a boil.
Lay chicken tenders out on a plate and pat dry. In a small bowl, mix together garlic powder, paprika, salt and pepper. Sprinkle half of the spice mixture evenly over chicken tenders, flip and season with the remaining half of the spice mixture.
Heat a large skillet over medium-high heat. Add oil and butter; when butter is completely melted and sizzling, arrange chicken tenders in a single layer. Cook for 4 to 5 minutes or until the bottom is nicely browned, then flip and cook for another 3 to 4 minutes or until cooked through (internal temperature in the thickest part of the largest tender should read 160 degrees F). If you are using chicken breast strips, they’ll likely be done a few minutes sooner. Transfer chicken to a clean plate, lightly cover to keep warm, and set aside.
Add farfalle pasta to the pot of boiling water and set the timer for about 1 minute less than the package instructs (the pasta will finish in the sauce). For example, our pasta package specified 9 to 10 minutes; we cooked ours for 8, until it was just barely al dente.
Return the skillet in which you cooked the chicken to the stove (no need to clean it), over medium heat. Add butter and olive oil until melted, then add garlic, garlic powder, and red pepper flakes and stir for 30 seconds until fragrant. Add flour and stir until no dry bits of flour remain. Add chicken broth, a splash or two at a time, whisking constantly until smooth and all of the broth has been incorporated.
Continue to whisk the sauce mixture over medium heat until it starts to bubble gently and thicken, about 5 to 8 minutes. Once it is noticeably thickened, whisk in cream. Add a splash of lemon juice and salt and pepper to taste (if you used unsalted or low-sodium chicken broth, you’ll probably need 1/2 teaspoon of salt or more; if your broth was on the salty side already, use less). Your pasta should be just about done at this point; if not, reduce the heat on the sauce to keep it warm until the pasta is just barely al dente.
Use a large slotted spoon or colander to drain pasta and dump it straight into the saucepan with the sauce. Gently fold to coat the pasta completely with sauce, and let it finish cooking for a minute or two until the sauce is nice and thick and coats the pasta completely.
Cut chicken into bite-sized pieces. Spoon pasta into serving bowls, top with chicken, chopped fresh parsley, and an ample amount of shaved parmesan cheese; serve immediately.