Garlic Butter Chicken with Lemon Parmesan Pasta

Season the Chicken: Season your chicken with salt, pepper, paprika, and Italian seasoning.
Cook the Chicken: In a large skillet, heat 2 tbsp of butter over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.
Add Garlic and Lemon: Toss in the minced garlic, lemon zest, and a squeeze of fresh lemon juice. Stir and cook for 1-2 more minutes for the flavors to meld. Remove from heat and set aside.
Cook the Linguine: While the chicken rests, cook the linguine according to package instructions until al dente. Save 1/4 cup of pasta water before draining.
Make the Parmesan Sauce: In the same skillet, melt 2 tbsp of butter over medium heat. Stir in heavy cream and garlic powder, blending smoothly. Gradually whisk in Parmesan cheese until the sauce becomes creamy and thick. Season with additional salt and pepper to taste.
Combine the Pasta and Sauce: Add the cooked linguine to the skillet, tossing it to coat with the creamy Parmesan sauce. If the sauce is too thick, thin it out with the reserved pasta water.
Serve: Plate the pasta, top with the garlic butter chicken, and garnish with fresh parsley and extra Parmesan.
Serving and Storage Tips: