Lemon Garlic Butter Chicken with Parmesan Linguine

Ingredients:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces Zest and juice of 1 lemon 1/2 tsp Italian seasoning Salt and pepper, to taste 1/2 tsp paprika
3 tbsp butter, divided
3 cloves garlic, minced
Fresh parsley, chopped, for garnish 8 oz linguine
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste 1/2 tsp garlic powder
Fresh parsley, chopped, for garnish

Directions
Cook the linguine according to the package instructions. Drain and set aside.

Season the chicken pieces with lemon zest, juice, Italian seasoning, paprika, salt, and pepper.
In a large skillet, melt 1 tablespoon of butter over medium-high heat.

Add the chicken and cook for about 9-10 minutes, or until fully cooked and golden brown. Remove from the skillet and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream, stirring to combine. Add the garlic powder, salt, and pepper. Let it simmer for 3 minutes until the sauce thickens slightly. Stir in the grated Parmesan cheese until melted and smooth.

Add the cooked linguine to the skillet and toss it in the creamy sauce. Plate the chicken and the pasta.Garnish with parsley.