First Step: COOK THE PASTA

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente (usually 8-10 minutes). Stir occasionally to prevent the pasta from sticking together.
2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of pasta water. This starchy water will help thicken the sauce later and help the sauce adhere to the pasta.
3. Drain and Set Aside: Once the pasta is done, drain it and set it aside. Drizzle a little olive oil over the pasta to prevent it from sticking together while you cook the chicken and prepare the sauce.

Second Step: COOK THE CHICKEN

1. Season the Chicken: While the pasta is cooking, season the chicken breasts (or thighs) with salt, pepper, garlic powder, and dried thyme or Italian seasoning. Be sure to coat both sides evenly to maximize flavor.
2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for about 5-7 minutes on each side, depending on thickness, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). If using thighs, they may take a little longer.
3. Rest the Chicken: Remove the chicken from the skillet and set it aside to rest for a few minutes. This helps the juices redistribute within the chicken, keeping it tender and juicy.
4. Slice the Chicken: Once the chicken has rested, slice it into strips or bite-sized pieces, depending on your preference. Set it aside to add back into the sauce later.

Third Step: MAKE THE GARLIC BUTTER SAUCE

1. Sauté the Garlic: In the same skillet that you cooked the chicken in (don’t clean it), reduce the heat to medium and add the butter. Once the butter is melted, add the minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic—if it starts browning too quickly, lower the heat.
2. Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, allowing the sauce to thicken for about 3-5 minutes. Stir occasionally to prevent it from sticking to the bottom of the skillet.
3. Add Parmesan and Lemon Juice: Once the sauce has thickened, add the grated Parmesan cheese and lemon juice. Stir until the cheese has melted into the sauce and the mixture is smooth. Taste the sauce and add salt or pepper as needed. For a bit of heat, sprinkle in the red pepper flakes.

Fourth Step: COMBINE THE PASTA AND CHICKEN

1. Add the Pasta to the Sauce: Once the sauce has reached the desired consistency, add the cooked pasta to the skillet. Toss the pasta in the sauce until it’s fully coated, adding a little reserved pasta water if needed to loosen up the sauce.
2. Add the Chicken: Add the sliced chicken back into the skillet and toss it with the pasta and sauce. Make sure the chicken is evenly distributed and heated through.

Final Step: GARNISH AND SERVE

1. Garnish: Sprinkle chopped fresh parsley over the pasta for a burst of color and a fresh, herbaceous note.
2. Serve: Serve the garlic butter chicken pasta hot, with extra Parmesan cheese on the side for those who like an extra cheesy finish.