Step 1

Cook the pasta to al dente, according to the package directions. Set it aside.

Step 2

Heat the oil and 2 tablespoons of the butter in a large skillet over medium heat.

Step 3

Coat the chicken in the breadcrumbs.

Step 4

Sauté the chicken in the skillet until browned and cooked through, about 4-5 minutes per side. The chicken should be 165 degrees F in its thickest part.

Step 5

Transfer the chicken from the skillet and set it aside.

Step 6

In the same skillet, heat the lemon juice and the chicken broth over medium, bringing it to a boil and scraping up any browned bits at the bottom with a wooden spoon.

Step 7

Reduce the heat to medium-low.

Step 8

Add the cream and simmer until thickened, about 2-3 minutes.

Step 9

Add in the remaining butter, a few cubes at a time, slowly stirring until incorporated.

Step 10

Add the pasta to the lemon-butter sauce and season with the salt and the pepper.

Step 11

Add the chicken over top of the pasta.

Step 12

Garnish with the parsley and serve!