Ingredients:

  • 12 oz Linguine or Fettuccine Pasta
  • 5 lbs Boneless, Skinless Chicken Breast, cut into 1-inch bite-sized pieces
  • Kosher Salt and Black Pepper, to taste
  • 2 Tbsp Olive Oil
  • 6 Tbsp Unsalted Butter
  • 6 large cloves Fresh Garlic, minced
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Dry White Wine (or low-sodium chicken broth)
  • 1/2 cup Chicken Broth (low sodium)
  • 1/4 cup Fresh Lemon Juice
  • 1/4 cup chopped Fresh Parsley
  • 1/2 cup freshly grated Parmesan Cheese (plus extra for serving)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve about 1.5 cups of the starchy cooking water, then drain the pasta.
  2. Season the chicken pieces generously with salt and pepper. Heat olive oil in a large, deep skillet over medium-high heat. Sear the chicken in batches until golden brown on the outside and cooked through (165°F/74°C). Remove chicken and set aside, retaining the browned bits (fond) in the pan.
  3. Reduce heat to medium. Add 2 tablespoons of the butter to the skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 60–90 seconds until fragrant—do not let the garlic burn.
  4. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let this simmer rapidly for 2 minutes to reduce slightly.
  5. Stir in the chicken broth and lemon juice. Bring to a gentle simmer and let the sauce thicken slightly for about 3 minutes.
  6. Lower the heat to low. Whisk in the remaining 4 tablespoons of cold butter, one tablespoon at a time, until the sauce is creamy and glossy. This emulsifies the sauce.
  7. Return the cooked chicken to the pan. Toss in the drained pasta. Add about 1/2 cup of the reserved pasta water, tossing constantly until the sauce coats the pasta beautifully. Add more water, a splash at a time, if the sauce seems too tight.
  8. Remove the pan from the heat. Stir in the fresh parsley and the grated Parmesan cheese until just melted in. Taste and adjust seasoning as needed.
  9. Serve immediately with extra Parmesan cheese on the side and crusty bread for dipping.