Chicken Lemon Linguine

Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned about 5 minutes. Add milk bouillon oregano salt and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.

Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened about 5 minutes.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite about 11 minutes; drain.

Turn heat under saucepan with sauce to low; add lemon juice parsley and lemon zest and cook until heated through 1 to 2 minutes. Add pasta toss to coat and transfer to a serving bowl; top with Parmesan cheese.