Step-by-Step Instructions
Season the Chicken:
Mix salt, pepper, paprika, and Italian seasoning and sprinkle generously over chicken pieces. Make sure each piece is evenly coated for consistent flavor. Let the seasoned chicken sit for 5 minutes to absorb the flavors before cooking.
Sauté the Chicken:
Heat 2 tablespoons butter in a large skillet over medium heat until it begins to foam but not brown. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4 to 5 minutes, turning occasionally, until the chicken develops a golden crust and is cooked through to 165°F.
Add Aromatics:
Add minced garlic, lemon zest, and a generous squeeze of fresh lemon juice to the hot pan with the chicken. Stir continuously for 1 to 2 minutes, allowing the heat to release the essential oils from the garlic and lemon zest. The pan should fill with an incredible aroma. Remove the chicken mixture from heat and set aside.
Cook the Pasta:
Bring a large pot of heavily salted water to a rolling boil. Add linguine and cook according to package directions until al dente, usually 8 to 10 minutes. Before draining, reserve 1/4 cup of the starchy pasta water. Drain pasta but do not rinse as the starch helps the sauce adhere.
Create the Sauce:
In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Pour in the heavy cream and sprinkle in garlic powder, stirring continuously. Let it simmer for 2 minutes to slightly reduce. Gradually whisk in the Parmesan cheese, allowing each addition to melt before adding more. This prevents clumping and ensures a smooth sauce.
Combine and Serve:
Add the cooked linguine directly to the sauce, using tongs to toss thoroughly until every strand is coated. If the sauce seems too thick, add splashes of reserved pasta water until you reach your desired consistency. Return the chicken mixture to the pan and gently fold everything together. Transfer to warmed plates, garnish with fresh parsley and additional Parmesan, and serve immediately.
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