Prepare the Chicken:
Season chicken breasts with salt, pepper, paprika, and a pinch of red pepper flakes if using.Sear the Chicken:
Heat olive oil and butter in a skillet over medium-high heat. Add chicken and cook for about 4–5 minutes per side, until golden and cooked through. Remove and set aside.Make the Lemon Garlic Sauce:
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Stir in lemon juice and zest, scraping up any brown bits from the pan. Simmer for 1–2 minutes, then remove from heat.Cook the Pasta:
In a large pot, cook pasta according to package instructions. Drain and reserve about ½ cup of pasta water.Prepare the Cream Sauce:
In a clean skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Stir in heavy cream and Italian seasoning, bringing to a gentle simmer. Gradually whisk in Parmesan cheese until smooth and creamy. Add a splash of pasta water to loosen if needed.Combine and Serve:
Toss the pasta in the creamy Parmesan sauce until fully coated. Slice the cooked chicken and place it on top. Drizzle with the lemon garlic butter sauce.Garnish:
Sprinkle with chopped parsley or basil and a little extra Parmesan before serving.
