Mince the garlic cloves and set aside. Chop the fresh parsley and set aside. Fill a large pot with salted water and bring it to a boil—this will be ready for the pasta later. Cut the lemon into thin wedges for garnish and set on a small plate. This prep work ensures everything is ready when you need it, preventing scrambling mid-cooking.

Pat the sliced chicken breasts dry with paper towels—this helps them brown better. In a shallow bowl, whisk together the flour, salt, black pepper, and dried Italian seasoning. Coat each chicken strip thoroughly in the flour mixture, shaking off any excess. Set the coated chicken on a plate and let it sit for a minute to allow the coating to set.

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is foaming. Working in batches if needed to avoid overcrowding, cook the floured chicken strips for 4-5 minutes per side until golden brown and cooked through. I find that slightly higher heat creates a beautiful golden crust while keeping the interior moist. Transfer the cooked chicken to a clean plate and set aside.

In the same skillet, melt the remaining 1 tablespoon Kerrygold butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant—don't let it brown. Pour in the chicken stock while scraping the bottom of the pan with a wooden spoon to loosen all the flavorful browned bits. Let this simmer for 1 minute, then reduce heat to medium-low and slowly stir in the heavy cream, lemon juice, and grated parmesan cheese. Simmer gently for 2 minutes, stirring occasionally, until the sauce thickens slightly and the cheese melts completely.

Taste the sauce and adjust seasoning with a pinch of salt and black pepper if needed. Stir in the red pepper flakes for a subtle heat. Return the seared chicken from Step 3 to the skillet and gently simmer everything together for 2-3 minutes, stirring occasionally, until the sauce coats the chicken and thickens slightly. I like to keep the heat gentle here so the sauce doesn't break and the chicken stays tender.

While the sauce simmers in Step 5, add the linguine or fettuccine to the boiling pasta water and cook according to package directions until al dente. Drain the pasta well and divide it among serving bowls or plates. Spoon the creamy lemon chicken and sauce generously over the pasta. Garnish each portion with a sprinkle of the fresh chopped parsley and a lemon wedge on the side for squeezing.