👩🍳 Instructions
1. Cook the Pasta
- Boil pasta in salted water until al dente.
- Reserve 1/2 cup pasta water, then drain.
2. Cook the Chicken
- Season chicken with salt, pepper, paprika, garlic powder.
- Heat olive oil + butter in a large skillet.
- Cook chicken until golden and fully cooked (6–7 min per side).
- Remove chicken and set aside.
3. Make the Sauce
- In the same pan, melt 3 tbsp butter.
- Add garlic, cook 1 minute until fragrant.
- Pour in cream + broth, stir.
- Add Italian seasoning + Parmesan.
- Simmer until smooth and slightly thickened.
- Add lemon zest + lemon juice.
- Taste and season with salt/pepper.
4. Combine
- Toss cooked pasta into the sauce.
- If needed, add a splash of pasta water to loosen.
- Slice chicken and place on top.
🍽️ Serve
Finish with:
- More Parmesan
- Fresh parsley
- A squeeze of lemon
- Red pepper flakes
🤤 Flavor & Texture
- Chicken: juicy, garlicky, lightly spiced
- Sauce: creamy, buttery, bright with lemon
- Pasta: silky, cheesy, comforting
It’s like Alfredo meets Lemon Butter Chicken — rich, but fresh!
✨ Tips
- Don’t overcook the chicken — it should stay juicy.
- Add more lemon if you love tang.
- Add spinach or broccoli for veggies.
- Use thighs for extra flavor.
🍋 Easy Variation: One-Pot Version
Cook chicken → remove → cook pasta in broth + cream → add chicken back.
Less cleanup!
This dish is restaurant-quality but simple enough for weeknights.
If you want a low-carb version, or a spicy Cajun twist, just say so! 🍋🔥
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