Start by seasoning your chicken with salt, pepper, paprika, and Italian seasoning. In a large skillet, heat 2 tablespoons of butter over medium heat. Add the chicken and cook for about 4-5 minutes, stirring occasionally, until golden brown and cooked through.
Once the chicken is cooked, pour in the minced garlic, lemon zest, and some fresh lemon juice. Stir everything together, letting it cook for another 1 to 2 minutes so all those bright flavors can soak into the chicken. So take it off the heat and set it aside.
While the chicken is resting, cook the linguine according to package directions until al dente. Be sure to save about 1/4 cup of the pasta water before draining.
In the same skillet, melt 2 tablespoons of butter over medium heat. Stir in the heavy cream and garlic powder, allowing it to blend together without any problems. Slowly whisk in the Parmesan until the sauce becomes creamy and thick. Season with a little more salt and pepper to taste.
Now it’s time to put it all together! Add the cooked linguine to the pan, tossing everything around so the pasta is well coated with this creamy parmesan sauce. If the sauce needs a little more thinning, add a splash of reserved pasta water. Serve the linguine on plates, top with the juicy lemon chicken, and finish with a sprinkle of fresh persil and some more parmesan cheese. Enjoy!
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
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