Step 1

Prep Work: Combine the seasoning ingredients and set aside. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there!

Step 2

Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat completely dry and season each side with lemon pepper seasoning. Combine the flour and garlic powder and dredge the chicken in it. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.

Step 3

Heat a pot of salted pasta water while you begin to prepare the sauce as outlined below.

Step 4

Add the wine to the same skillet that you used to cook the chicken and set the heat to medium. Let it reduce by half, about 4 minutes. Use a silicone spatula to “clean” the bottom of the pan while it simmers, this will add flavor to the sauce.

Step 5

Add the butter and garlic, cook for 2 minutes. Add the flour and stir continuously with a silicone spatula for 2 minutes.

Step 6

Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.

Step 7

Add the seasonings and stir to combine. Bring to a gentle boil and then reduce heat to low. Let the sauce simmer while you boil pasta according to package instructions, set a timer to avoid overcooking. Drain once cooked.

Step 8

Slowly sprinkle in the Parmesan cheese, stirring continuously. Remove from heat and slowly stir in the lemon juice. Add the pasta and the chicken and stir to combine. Optional: Taste and season with salt if desired.

Step 9

Serve with sliced lemons and garnish with parsley.