A delightful creamy pasta dish with tender chicken and a hint of lemon.
Slice the chicken breasts into thin strips.
Cut the chicken into even strips for consistent cooking.
Heat the butter and olive oil in a large skillet over medium heat.
Use a mix of butter and oil to prevent the butter from burning.
Add the green onions, red pepper flakes, and garlic to the skillet and sauté for 2 minutes.
Stir constantly to avoid burning the garlic.
Stir in the lemon juice and add the chicken strips. Season with seasoning salt and black pepper.
Ensure the chicken is evenly coated with the seasoning.
Reduce the heat to low and cook until the chicken is thoroughly cooked, about 15 minutes.
Cover the skillet to retain moisture and cook the chicken evenly.
Add the heavy cream and Parmesan cheese to the skillet, stirring until combined.
Stir continuously to prevent the cream from curdling.
Toss the cooked pasta with the sauce until well coated.
Use tongs to ensure the pasta is evenly coated with the sauce.
Serve the pasta warm, garnished with additional Parmesan cheese if desired.
Serve immediately for the best flavor and texture.
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