Bring a large pot of salted water to a boil and cook the linguini according to the package directions until al dente.

Reserve ¼ cup of the pasta water before draining the pasta. Set the pasta aside.

Season the cubed chicken with salt and black pepper.

Heat 1 tablespoon of butter in a large skillet over medium-high heat.

Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned and fully cooked.

Transfer the chicken to a plate.

Reduce the heat to medium and add the remaining butter to the skillet.

Stir in the minced garlic and cook for 20 seconds until fragrant.

Add the lemon zest and half-and-half, stirring until combined.

Bring the mixture to a gentle simmer.

Slowly whisk in the fresh lemon juice to create a smooth, creamy sauce.

Reduce the heat to low.

Add the cooked linguini, chicken, reserved pasta water, and Parmesan cheese to the skillet.

Toss everything together until the pasta is evenly coated in the creamy lemon sauce.

Taste and adjust with additional salt and black pepper if needed.

Garnish the Creamy Lemon Chicken Pasta with chopped parsley, extra Parmesan cheese, and fresh lemon wedges before serving.