Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, butterflied or pounded to 1/2-inch thickness
  • 1/4 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, divided
  • 5 cloves garlic, minced
  • 1 tsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 0.5 cup low-sodium chicken broth
  • 12 oz linguine
  • 0.5 cup heavy cream
  • 0.75 cup freshly grated Parmesan cheese
  • 0.5 cup reserved pasta water
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the linguine 1 minute less than the package instructions for true al dente. Reserve 1 cup of pasta water before draining.
  2. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off excess.
  3. Heat the olive oil and 1 tablespoon of butter in a 12-inch heavy-bottomed skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until a deep golden crust forms and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  4. In the same skillet, reduce heat to medium and deglaze with chicken broth, scraping the bottom to release the fond. Add the remaining 3 tablespoons of butter, minced garlic, and lemon zest. Sauté for 1-2 minutes until fragrant.
  5. Stir in the heavy cream and 1/2 cup of the reserved pasta water. Bring to a gentle simmer. Add the cooked linguine and grated Parmesan cheese, tossing constantly for 1-2 minutes until the sauce emulsifies and coats the pasta.
  6. Remove from heat. Stir in the fresh lemon juice and chopped parsley. Slice the seared chicken and serve over the creamy pasta.