Instructions:
- Pat chicken breasts dry thoroughly. In a small dish, combine flour, salt, pepper, and oregano. Lightly dredge the chicken on both sides, shaking off excess.
- Heat olive oil and 2 Tbsp of butter in a large skillet over medium-high heat. Sear chicken for 5–7 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove chicken to a clean plate and tent loosely with foil to rest.
- While the chicken rests, cook the linguine according to package directions until just shy of al dente. Crucially: Reserve 1 cup (240ml) of the starchy pasta cooking water before draining. Drain the pasta.
- Reduce the heat under the skillet to medium. Add the remaining 4 Tbsp of butter. Once melted, add minced garlic and sauté for 60 seconds until fragrant.
- Pour in the white wine (if using) and scrape up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 2 minutes). Stir in the chicken broth and bring to a simmer.
- Reduce heat to low. Stir in the heavy cream, lemon juice, and lemon zest. Allow the sauce to warm through gently for 2 minutes.
- Add the drained linguine directly into the sauce. Toss continuously, adding the grated Parmesan cheese. Gradually add reserved pasta water, 2 tablespoons at a time, until the sauce coats the pasta beautifully.
- Slice the rested chicken breasts against the grain. Nest the sliced chicken over the sauced linguine. Garnish generously with fresh parsley and extra Parmesan. Serve immediately.