👩🍳 Instructions
1. Prepare the chicken
- Season chicken with salt, pepper, paprika, and garlic powder.
- Lightly dredge in flour if you want a crisp, golden crust.
- In a large skillet, heat olive oil and butter over medium-high heat.
- Cook chicken for 4–5 minutes per side, until golden and cooked through.
- Remove and set aside on a plate.
2. Make the sauce
- In the same skillet, add a bit more butter if needed.
- Sauté garlic for 30 seconds until fragrant (don’t let it burn!).
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan, lemon zest, lemon juice, and Italian seasoning.
- Season with salt and pepper to taste.
- Simmer 2–3 minutes until the sauce thickens slightly.
3. Combine
- Add the cooked pasta directly into the sauce, tossing to coat.
- Add a splash of pasta water if needed for a silky texture.
- Nestle the chicken back into the pan.
- Spoon some sauce over the chicken and let everything simmer together for 1–2 minutes.
4. Serve
- Garnish with fresh parsley or basil and a sprinkle of extra Parmesan.
- Serve warm with garlic bread and a green salad on the side.
💛 Ashley’s Tip
For an extra burst of flavor, toss in some spinach or sun-dried tomatoes to the sauce — it makes it even more gorgeous and rich!
Would you like me to give you a baked version of this dish next — with the pasta and chicken layered together under a bubbly golden cheese top? 😋
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