Season the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning.

Boil the pasta water: Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt, then add the linguine.

Cook the linguine: Cook according to the package directions until al dente, generally 9 to 11 minutes. Before draining, reserve 1/2 cup (120 ml) of the starchy cooking water. Drain the pasta without rinsing.

Heat the skillet: While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) of the butter in a 12-inch skillet over medium-high heat.

Sear the chicken: Add half of the chicken cutlets in a single layer. Cook for 3 to 4 minutes, until the underside is golden brown and releases easily from the skillet.

Finish cooking the chicken: Turn the cutlets and cook for another 2 to 4 minutes. Transfer them to a clean plate when the thickest portion reaches 165°F (74°C). Repeat with the remaining chicken, adding the remaining 1 tablespoon (14 g) butter as needed.

Rest the chicken: Let the cooked chicken rest for 5 minutes while preparing the garlic butter sauce.

Cook the garlic: Reduce the skillet heat to medium-low. Add 2 tablespoons (28 g) of the 4 tablespoons butter for the pasta. Add the minced garlic and cook for 30 to 45 seconds, stirring continuously. The garlic should smell fragrant but remain pale.

Deglaze the skillet: Pour in the chicken broth and scrape the bottom of the skillet to release the browned chicken bits. Add the remaining 1/4 teaspoon salt and simmer for 2 to 3 minutes, until the broth reduces slightly.

Add the pasta: Add the drained linguine and the reserved 1/2 cup (120 ml) pasta water to the skillet. Toss over medium-low heat for about 1 minute.

Finish the butter sauce: Add the remaining 2 tablespoons (28 g) butter a little at a time while tossing the pasta. The liquid should become glossy and lightly coat the noodles rather than appearing oily.

Add the Parmesan: Reduce the heat to low: Sprinkle in the 3/4 cup (68 g) Parmesan in two or three additions, tossing continuously until melted. If the pasta looks dry, add 1 to 2 tablespoons of warm water.

Add lemon and parsley: Remove the skillet from the heat. Add the lemon juice and chopped parsley, then toss until evenly distributed. Taste before adding any additional salt.

Slice the chicken: Cut the rested chicken across the grain into strips. The interior should be opaque and juicy with no translucent areas.

Assemble the pasta: Divide the garlic butter linguine among six plates or shallow bowls. Arrange the sliced chicken over the pasta.

Garnish and serve: Top with additional Parmesan, crushed red pepper flakes, and lemon wedges as desired. Serve immediately while the sauce is glossy and warm.