👩‍🍳 Instructions

1. Cook the Pasta

1. Boil pasta in salted water until al dente.
2. Reserve 1/2 cup pasta water, then drain.

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2. Cook the Chicken

1. Season chicken with salt, pepper, paprika, garlic powder.
2. Heat olive oil + butter in a large skillet.
3. Cook chicken until golden and fully cooked (6–7 min per side).
4. Remove chicken and set aside.

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3. Make the Sauce

1. In the same pan, melt 3 tbsp butter.
2. Add garlic, cook 1 minute until fragrant.
3. Pour in cream + broth, stir.
4. Add Italian seasoning + Parmesan.
5. Simmer until smooth and slightly thickened.
6. Add lemon zest + lemon juice.
7. Taste and season with salt/pepper.

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4. Combine

1. Toss cooked pasta into the sauce.
2. If needed, add a splash of pasta water to loosen.
3. Slice chicken and place on top.

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🍽️ Serve

Finish with:

• More Parmesan
• Fresh parsley
• A squeeze of lemon
• Red pepper flakes

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🤤 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!

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✨ 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.

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🍋 Easy Variation: One-Pot Version

Cook chicken → remove → cook pasta in broth + cream → add chicken back.
Less cleanup!

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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! 🍋🔥