Heat olive oil in a large skillet over medium heat.

Add the chicken and garlic. Season to taste with salt and pepper.

Sauté, stirring occasionally, until the chicken develops some color and is cooked through, approximately 6-7 minutes.

Using a slotted spoon, remove the chicken and garlic from the skillet and transfer to a plate. Set aside.

Using the same skillet, add onions and cook over medium heat. Season with salt to taste and cook, stirring occasionally, until the onions become soft and start to develop a light golden color, approximately 18-20 minutes.

Stir in balsamic vinegar and BBQ sauce. Continue cooking until the onions are very soft and nicely caramelized, another 15 minutes.

In the meantime, cook the linguine al dente according to package directions. Before draining, reserve one cup of the pasta cooking water.

To the skillet with the caramelized onions, add the heavy cream, lemon, and parmesan. Stir well and bring to a light simmer.

Add a splash of pasta cooking water (1/4 cup or so) to the sauce and stir in the cooked linguine. Check consistency and add a bit more pasta water only if needed to thin the sauce to desired consistency.

Remove from heat and serve the linguine topped with chicken, fresh parsley, and extra parmesan, if desired.

Enjoy!