Creamy Lemon Chicken Pasta

8 ounces pasta

2 tablespoon butter

1 pound boneless and skinless chicken breasts or thighs, pounded thin

1 teaspoon oregano or Italian seasoning

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 small onion, finely diced

3 cloves garlic, chopped

1 cup chicken stock, homemade is best

1/2 cup heavy/whipping cream

1/2 cup parmigiano Reggiano (parmesan), grated

1 lemon, zest and juice (about 1 tablespoon lemon zest + 1/4 cup lemon juice)

2 tablespoons parsley, chopped

salt and pepper to taste

Start cooking the pasta as directed on the package.

Meanwhile, melt the butter in a large pan over medium heat, add the chicken, seasoned with the mixture of the oregano, paprika, garlic powder, onion powder, salt, and pepper, and cook until golden brown on both sides and cooked through (165F/73.9C), about 5-8 minutes per side, before setting aside, before setting the chicken aside.

Add the onion to the pan and cook until tender, about 5 minutes.

Add the garlic to the pan, mix, and cook until tender, about a minute.

Add 1/4 of the chicken broth and deglaze the pan by scraping any brown bits up off of the bottom of the pan with a wooden spoon as it simmers.

Add the remaining broth, and cream, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 5 minutes.

Add the parmesan, mix, and let it melt into the sauce.

Add the lemon juice and zest and parsley, mix, and season with salt and pepper to taste.

Add the cooked and drained pasta to the sauce, mix and enjoy topped with the chicken (optionally sliced).

Option: Replace 1/4 cup of the broth with dry white wine and it is to deglaze the pan.
Option: Add a pinch of red pepper flakes along with the garlic.