Creamy Garlic Chicken Pasta in 30 Mins

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 2 cups of the pasta water.
2. Season chicken pieces with salt, pepper, and paprika.
3. Heat olive oil and butter in the skillet over medium-high heat until the butter foams.
4. Add chicken in a single layer. Cook without moving for 3-4 minutes to achieve a golden-brown crust, then flip and cook for another 3 minutes until opaque.
5. Remove chicken from the pan and set aside on a plate.
6. Lower heat to medium. Add minced garlic and sauté for 1 minute until fragrant.
7. Pour in the chicken stock. Use a spatula to scrape the bottom of the pan, dissolving the brown bits. Let it simmer for 3-5 minutes until reduced by half.
8. Stir in the heavy cream. Bring to a gentle simmer—do not boil rapidly—until the sauce begins to thicken slightly.
9. Whisk in the Parmesan cheese and lemon juice until the sauce is smooth and glossy.
10. Add the cooked pasta and seared chicken (plus any resting juices) back into the skillet.
11. Toss vigorously over low heat, adding reserved pasta water if the sauce feels too thick or clumpy.