Directions:
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Prepare the Pasta:
Bring a large pot of salted water to a boil and cook the linguine until al dente. Once done, drain and set aside. -
Season the Chicken:
In a mixing bowl, toss the chicken pieces with lemon zest, lemon juice, Italian seasoning, paprika, salt, and pepper until well coated. -
Cook the Chicken:
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and sauté for about 5–6 minutes, or until the pieces are golden and cooked through. Transfer the chicken to a plate and set aside. -
Make the Garlic Butter Sauce:
In the same skillet, reduce heat to medium and melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1–2 minutes until it’s aromatic but not browned. -
Prepare the Cream Sauce:
Stir in the heavy cream and bring the mixture to a gentle simmer. Season with garlic powder, salt, and pepper, and let the sauce bubble for a few minutes until it begins to thicken. -
Add Parmesan:
Add the Parmesan cheese to the sauce and stir continuously until it melts into a creamy blend. -
Combine Everything:
Add the cooked linguine into the skillet and gently toss it in the sauce until every strand is coated. Return the cooked chicken to the pan and stir to combine everything. -
Garnish and Serve:
Finish with a generous sprinkle of chopped parsley. Serve warm and enjoy the zesty, buttery goodness.
