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

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Cook linguine according to package directions until al dente. Drain and set aside.
Season chicken with salt, pepper, Italian seasoning, paprika, and lemon zest.
In a large skillet, melt 2 tbsp butter over medium heat. Cook chicken until golden and cooked through, 5-7 minutes. Remove and set aside.
In the same skillet, melt remaining 1 tbsp butter. Add garlic and sauté 1-2 minutes until fragrant.
Return chicken to skillet, add lemon juice, toss to coat, and cook another 1-2 minutes.
In a separate pan, melt 2 tbsp butter over low heat. Add Parmesan and stir until melted and creamy.
Toss linguine in the Parmesan sauce until evenly coated.
Serve chicken over the creamy linguine. Garnish with fresh parsley.

Substitute chicken with shrimp or turkey if desired.

Add steamed broccoli or asparagus for extra veggies.

Swap linguine for fettuccine or spaghetti to suit preferences.

For richer sauce, add a splash of heavy cream.

Sprinkle crushed red pepper flakes for some heat.