Ingredients:

  • 1 pound (450 g) Linguine or Fettuccine pasta
  • 1½ pounds (680 g) Boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 2 tablespoons (30 ml) Olive oil, divided (for searing)
  • ½ teaspoon Kosher salt (plus more for boiling water)
  • ¼ teaspoon Freshly cracked black pepper
  • 4 tablespoons (55 g) Unsalted butter, divided
  • 4 cloves Garlic, finely minced (about 20 g)
  • ½ teaspoon Red pepper flakes (or less, depending on heat preference)
  • ½ cup (120 ml) Dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • ½ cup (120 ml) Low-sodium chicken stock (or vegetable stock)
  • ¼ cup (60 ml) Fresh lemon juice, plus 1 teaspoon of zest
  • 2 tablespoons (30 g) Freshly grated Parmesan cheese, plus extra for serving
  • ¼ cup (8 g) Fresh flat-leaf parsley, roughly chopped

Instructions:

  1. Prep and Pasta: Cube the chicken, mince the garlic, measure the liquids, and grate the Parmesan. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
  2. Reserve Water: Before draining, scoop out and reserve about 1½ cups (360 ml) of the starchy pasta cooking water. Drain the pasta and set aside.
  3. Sear the Chicken: Pat the cubed chicken dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the large skillet over medium-high heat. Add the chicken (in batches if needed) and sear until golden brown and cooked through (165°F/74°C), about 5-7 minutes. Remove the chicken with a slotted spoon and set it aside.
  4. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and red pepper flakes. Cook for 30–60 seconds, until fragrant, ensuring the garlic does not burn.
  5. Deglaze: Pour in the dry white wine. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by half.
  6. Simmer: Pour in the chicken stock, fresh lemon juice, and lemon zest. Bring the sauce back to a simmer and cook for 2 minutes.
  7. Emulsify: Reduce the heat to low. Whisk in the remaining 2 tablespoons of cold butter, piece by piece, until melted and incorporated, creating a creamy texture.
  8. Adjust Consistency and Combine: Slowly ladle in ½ cup of the reserved pasta water while stirring constantly until the sauce thickens and becomes glossy. Return the cooked chicken and the drained pasta to the skillet. Toss everything gently to coat.
  9. Serve: Stir in the chopped fresh parsley and grated Parmesan cheese. Taste and adjust salt and pepper if needed. Serve immediately with extra Parmesan.