Creamy Lemon Chicken Pasta

Bring water to boil in a pot and cook linguini noodles according to package instructions. Reserve 1/4 cup of pasta water. Drain when noodles are done and set aside (see Note 1).
Cube chicken tenderloins. Coat chicken pieces with a few pinches of salt and black pepper.
Heat skillet with 1 tbsp of unsalted butter. Once butter is melted (before it turns brown), add chicken tenderloins.
Sear chicken under medium high heat until they are slightly brown on the outside and cooked on the insides. Remove chicken and set aside.
Add the rest of the butter to skillet, and scrap the bottom of the skillet to remove any brown bits so it is incorporated into the butter. Add garlic, and stir for 10-20 seconds or until fragrant (before they turn brown).
Add lemon zest and half and half. Stir to combine and bring to a boil.
Slowly add lemon juice while stirring/whisking the mixture to avoid clumping. Bring to a boil again.
Turn heat off. Bring linguini and chicken pieces back to skillet. Toss to coat pasta and chicken in sauce. Add parmesan cheese. Taste and add salt and black pepper to taste to open up the flavors even more.
Serve with more parmesan cheese and chopped parsley if desire. Enjoy!