Scale

2 boneless skinless chicken breasts or thighs, cut into strips

8 oz linguine pasta

4 tbsp salted butter

4 garlic cloves, minced

1 tbsp Dijon mustard

1 tbsp lemon juice + 1 tsp zest

1 tsp smoked paprika

1/2 tsp crushed red pepper flakes (or more to taste)

1 tsp Italian seasoning

2 tbsp fresh chopped parsley

1 tbsp chopped chives

Salt and pepper to taste

1/4 cup reserved pasta water

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1. Cook linguine according to package instructions. Reserve 1/4 cup pasta water.

2. Season chicken with salt, pepper, and smoked paprika.

3. In a large skillet, heat 2 tbsp butter. Cook chicken until golden and fully cooked. Remove and set aside.

4. In the same skillet, add remaining butter. Stir in garlic, mustard, lemon juice/zest, red pepper, and herbs. Let cook 1 minute.

5. Add cooked pasta and reserved pasta water. Stir to coat.

6. Return chicken to skillet. Toss everything together until hot and coated.

7. Top with more herbs and parmesan if desired. Serve immediately.

Use chicken thighs for more tenderness.

Add cream or parmesan for extra richness.

Swap linguine with penne or gluten-free pasta if needed.