Melt 2 tablespoons of butter in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant.

Add 1 pound of cubed chicken, seasoning with salt, pepper, and spices. Cook for 5-7 minutes until golden brown and fully cooked.

While chicken cooks, boil salted water and cook 8 ounces of linguine until al dente; drain and set aside.

Add 1 cup of broth, 1/2 cup of cream, and juice of 1 lemon to the skillet. Simmer for 2-3 minutes until slightly thickened.

Toss the drained linguine in the skillet, coating it with sauce. Add reserved pasta water if sauce is too thick.

Garnish with freshly grated Parmesan cheese and herbs if desired. Serve warm.