Ingredients
Equipment
Method
- Gather all your ingredients.
- Sprinkle the chicken with 1/2 teaspoon salt and the pepper. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside. Do not clean the pan.
- While the chicken cooks, prepare the pasta according to the package directions to reach al dente. Add 2 teaspoons of kosher salt to the pasta water. Before draining the pasta, measure out 1/2 cup of the pasta water and set it aside.
- Melt the remaining 1/4 cup of butter over medium-high heat. Add the shallot, smoked paprika, crushed red pepper, and the remaining 1/4 teaspoon of salt. Cook for 5 minutes until the shallots soften. Add the garlic and cook for 1 minute more. Stir in the lemon juice and zest; cook for 1 minute, stirring constantly.
- Add the heavy cream and bring the mixture to a light simmer over medium heat, stirring often until it thickens slightly, about 5 minutes. Gradually stir in the Parmesan cheese until it melts and the sauce is smooth. Stir in the cooked chicken, 1 tablespoon of the chopped parsley, and the chives.
- Add the drained pasta to the chicken mixture. Turn the heat to low, stir in 1/4 cup of the reserved pasta water, and toss until the pasta is coated in the sauce, cooking for 2 to 3 minutes longer. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until you reach the consistency you want. Serve the pasta sprinkled with the remaining 1 tablespoon of parsley.
Notes
This recipe works well with pre-cooked or rotisserie chicken if you are short on time. For a gluten-free option, use your preferred gluten-free linguine. If you want a richer sauce, you can use a little less pasta water.