Sautéed Chicken Pasta in 30 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, usually 1-2 minutes less than package directions.
2. Reserve ½ cup (120ml) of the starchy pasta water, then drain the pasta using a colander.
3. Toss chicken chunks with salt, pepper, and garlic powder until evenly coated.
4. Heat olive oil and butter in a large non-stick skillet over medium-high heat until the butter foams.
5. Add chicken in a single layer; cook in batches if they don't fit in one layer to ensure proper searing. Let sear undisturbed for 3-4 minutes until golden-brown, then flip and cook for another 3 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a plate.
6. Reduce skillet heat to medium and add minced garlic, sautéing for 1 minute until fragrant.
7. Pour in lemon juice to deglaze the pan, scraping the bottom with a wooden spoon to release the caramelized brown bits.
8. Stir in heavy cream and Italian seasoning; bring to a gentle simmer for 3-5 minutes.
9. Stir in Parmesan cheese and nutmeg, simmering until the cheese is fully melted and the sauce is smooth.
10. Fold the cooked pasta and seared chicken into the sauce. Gradually stir in the reserved pasta water to emulsify the sauce until glossy.
11. Stir in chopped fresh parsley and serve immediately.