Instructions
Cook pasta: Boil pasta in salted water until al dente. Drain, reserving 1/2 cup pasta water.
Season & cook chicken: Pat chicken dry. Season both sides with salt, pepper, paprika, and Italian seasoning. Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove from pan.
Make lemon garlic butter sauce: In the same skillet, melt butter. Add garlic and sauté 30 seconds. Stir in lemon juice, zest, and chicken broth. Simmer for 2–3 minutes, scraping up browned bits. Return chicken to skillet and spoon sauce over the top. Keep warm.
Make creamy Parmesan pasta: In another skillet or saucepan, melt butter and sauté garlic until fragrant. Add heavy cream and broth, then simmer for 3–4 minutes. Stir in Parmesan until melted and smooth. Toss in pasta, adding a splash of reserved pasta water if needed for creaminess.
Serve:
Plate pasta, top with chicken, and drizzle with extra lemon garlic butter sauce. Garnish with parsley.
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