Ingredients:

  • 8 oz (225g) linguine
  • 1 lb (450g) boneless skinless chicken breast, thinly sliced
  • 1 tbsp (14g) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 tbsp (56g) unsalted butter, divided
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) crushed red pepper flakes
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) reserved pasta water

Instructions:

  1. Boil the pasta. Bring a large pot of salted water to a rolling boil. Add the linguine and cook until just al dente. Note: Pull it out 1 minute before the package says, as it will finish cooking in the sauce. Reserve 1/4 cup (60ml) of the pasta water before draining.
  2. Prep and sear chicken. Pat the chicken slices dry with a paper towel. Season them with salt and pepper. Heat olive oil in your skillet over medium high heat. Sear the chicken until a golden brown crust forms (about 3-5 minutes per side), then remove them from the pan and set them aside on a plate.
  3. Sauté aromatics. Lower the heat to medium. Melt 2 tbsp (28g) of butter. Add the minced garlic and red pepper flakes. Sauté for exactly 60 seconds until fragrant but not brown.
  4. Deglaze the pan. Stir in the smoked paprika and lemon juice. Use your tongs or a spoon to scrape the bottom of the pan, picking up all those browned chicken bits.
  5. Build the sauce. Pour in the heavy cream and the remaining 2 tbsp (28g) of butter. Simmer for 2 minutes until the sauce thickens and becomes velvety. Stir in the fresh parsley.
  6. The final toss. Return the seared chicken and the cooked linguine to the skillet. Pour in the reserved pasta water.
  7. Emulsify. Toss everything vigorously over medium heat for 1-2 minutes until the sauce coats the pasta and the chicken is heated through.
  8. Plate and serve. Divide into bowls and garnish with a bit more parsley if you're feeling fancy.