Ingredients:

  • 1 lb chicken breast, sliced into thin bite-sized strips
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 12 oz linguine
  • 4 tbsp unsalted butter
  • 5 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 large lemon, zested and juiced
  • 1/2 cup reserved pasta water
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Season the chicken strips with smoked paprika, sea salt, and black pepper.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes per side until mahogany-colored. Remove chicken from skillet and set aside.
  3. Add linguine to boiling water and cook for 1 minute less than package instructions to achieve al dente texture.
  4. In the same skillet used for chicken, melt butter over medium heat. Add sliced garlic and lemon zest, sautéing for 1–2 minutes until garlic is golden.
  5. Reserve 1/2 cup of starchy pasta water, then drain the pasta. Add the lemon juice and reserved water to the skillet, scraping up browned bits.
  6. Toss the pasta, seared chicken, parmesan cheese, and red pepper flakes into the skillet. Stir vigorously for 30 seconds to emulsify the sauce. Garnish with fresh parsley and serve immediately.