Creamy Lemon Chicken Pasta

Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside. Meanwhile, season the chicken pieces with salt, black pepper, and garlic powder.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked. Transfer the chicken to a plate and set aside.

Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, lemon zest, lemon juice, salt, and black pepper, then simmer for 3–4 minutes. Add the Parmesan cheese and whisk until the sauce becomes smooth and creamy. Return the cooked chicken to the skillet and stir to coat it in the sauce.

Add the cooked pasta to the skillet and toss until evenly coated in the lemon cream sauce. If needed, stir in some of the reserved pasta water to reach your desired consistency. Taste and adjust the seasoning, then remove from the heat. Garnish with fresh parsley, extra Parmesan cheese, and serve immediately with lemon wedges on the side for added freshness.