Ingredients:

  • 2 large (approx. 700g) Boneless, skinless Chicken Breasts
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Cracked Black Pepper
  • 2 tbsp All-Purpose Flour
  • 2 tbsp Olive Oil
  • 340g Linguine or Spaghetti
  • 2 tsp Kosher Salt (for the boiling water)
  • 4 tbsp Unsalted Butter, divided
  • 8 cloves Fresh Garlic, minced
  • ½ tsp Red Pepper Flakes (optional)
  • ½ cup Dry White Wine OR Low-Sodium Chicken Stock
  • ½ cup Reserved Pasta Water
  • ½ cup Low-Sodium Chicken Stock
  • 1 large Lemon, zested and juiced
  • ¼ cup Fresh Parsley, finely chopped
  • Salt and Pepper to taste

Instructions:

  1. Prepare the Chicken: Slice the chicken breasts horizontally into thin cutlets (about 1/4 inch thick). Season generously with salt and pepper, and lightly dredge them in the all-purpose flour, shaking off any excess.
  2. Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook until al dente. Reserve at least 1 cup (240ml) of the starchy cooking water before draining the pasta immediately.
  3. Sear the Chicken: Place a large skillet over medium-high heat and add 2 tbsp of the olive oil and 2 tbsp of the unsalted butter. Sear the chicken cutlets in batches for 2–3 minutes per side until golden brown and cooked through (165°F / 74°C). Remove the chicken to a plate and cover loosely.
  4. Build the Sauce: Reduce the heat to medium. Add the remaining 2 tbsp of butter to the pan. Add the minced garlic and red pepper flakes (if using). Sauté for 30–60 seconds, until fragrant, being careful not to burn the garlic.
  5. Deglaze and Reduce: Pour in the dry white wine (or stock). Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the liquid by half (about 2 minutes).
  6. Thicken: Stir in the ½ cup of fresh chicken stock and the lemon zest. Let the sauce bubble for 1 minute. Add the reserved ½ cup of pasta water and simmer until the sauce lightly coats the back of a spoon (1–2 minutes). Taste and adjust salt and pepper.
  7. Combine: Lower the heat. Add the drained pasta and the fresh lemon juice to the skillet, tossing vigorously to coat everything in the sauce.
  8. Finish and Serve: Slice the seared chicken cutlets into bite-sized pieces and fold them back into the pasta, along with any accumulated juices. Toss briefly to heat through. Stir in most of the fresh parsley and serve immediately.