Ingredients:

  • 1 lb (450g) boneless skinless chicken breasts, sliced into strips
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (14g) unsalted butter
  • 4 tbsp (56g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) red pepper flakes
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1 tsp (2g) smoked paprika
  • 8 oz (225g) linguine
  • 1 tbsp (15g) salt (for boiling water)
  • 1/4 cup (60ml) reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Before draining, scoop out 1/4 cup (60ml) of the cloudy pasta water and set it aside.
  2. Season the chicken strips with salt and pepper. Melt 1 tbsp (14g) of butter in the skillet over medium-high heat. Add the chicken in a single layer and sear until the edges are golden brown and the centers are cooked through (approx. 3-5 minutes per side). Remove chicken from the pan and set aside on a plate.
  3. Lower the heat to medium. In the same skillet, add the remaining 4 tbsp (56g) of butter. Once bubbling, stir in the minced garlic and red pepper flakes. Sauté for 60 seconds until the garlic smells nutty and fragrant, but not brown. Stir in the smoked paprika and lemon juice, scraping the bottom of the pan to release the browned chicken bits.
  4. Return the seared chicken to the pan. Toss in the cooked linguine and the reserved pasta water. Stir vigorously over medium heat for 2 minutes until the sauce thickens into a glossy coating. Fold in the fresh parsley just before serving.