1-Season the chicken with 2 Tbsp extra-virgin olive oil, 2 tsp lemon zest, 2 tsp dried oregano, 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 3/4 tsp kosher salt, and 3/4 tsp black pepper. Toss to coat evenly and let it sit for a few minutes.

2-Heat a large sauté pan over medium heat and cook the chicken until golden and fully cooked, about 7 to 10 minutes. Transfer it to a plate and cover to keep warm. For more chicken ideas, check out our garlicky chicken pasta recipe for variations.

3-Boil salted water and cook 1 lb of long pasta until just shy of al dente, then reserve 1 cup of the pasta cooking water before draining.

4-In the same pan, add 1 Tbsp butter and cook 1 1/2 cups finely chopped yellow onion until softened, about 4 to 5 minutes. Then add 6 cloves minced garlic and cook for 1 to 2 minutes until aromatic.

5-Add 1 cup heavy cream, 3/4 cup chicken broth, salt, and pepper. Bring to a simmer and cook until slightly thickened, about 5 to 6 minutes.

6-Stir in 1/3 cup finely chopped fresh parsley, 1/3 cup grated Parmesan cheese, 1 Tbsp lemon zest, and 3 Tbsp fresh lemon juice.

7-Add the pasta to the sauce along with 1/2 cup of the reserved pasta water. Toss over medium-high heat until the sauce thickens and coats the pasta, adding more water if needed.

8-Slice the chicken and place it on top of the pasta. Garnish with additional parsley, Parmesan cheese, cracked black pepper, and a squeeze of lemon juice. If using optional additions like fresh baby spinach or sun-dried tomatoes, stir them in now.