Lemon Garlic Butter Chicken & Creamy Parmesan Pasta

For the Chicken:

Chicken: 2 boneless, skinless chicken breasts (sliced into bite-sized pieces)
Oil & Butter: 1 tbsp olive oil and 2 tbsp unsalted butter
Seasoning: 1 tsp paprika, ½ tsp garlic powder, salt, and black pepper to taste
Lemon: Juice of half a lemon

For the Creamy Pasta:

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
Sear the Chicken: While the pasta cooks, season the chicken pieces with paprika, garlic powder, salt, and pepper. Heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
Make the Sauce: In the same skillet, lower the heat to medium and add the remaining tablespoon of butter and minced garlic. Sauté for 1 minute until fragrant. Pour in the heavy cream and lemon juice. Let it simmer for 2–3 minutes until it starts to thicken slightly.
Combine: Stir the grated Parmesan cheese into the sauce until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
Toss and Serve: Add the cooked pasta and the seared chicken back into the skillet. Toss everything together until the pasta is well-coated in the creamy lemon-garlic sauce.
Garnish: Sprinkle with fresh parsley and an extra squeeze of lemon if desired. Serve immediately while hot.

Extra Flavor: For an even deeper flavor, add a pinch of red chili flakes or some lemon zest to the cream sauce.
Veggie Add-in: This dish goes great with a side of steamed broccoli or sautéed spinach mixed right into the pasta.