Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • 2 tbsp fresh lemon juice
  • ¼ tsp red pepper flakes
  • ¼ cup fresh parsley, chopped
  • ½ cup grated Parmesan cheese
  • 12 oz angel hair or linguine pasta
  • 1 tbsp salt

Instructions:

  1. Boil a large pot of salted water. While that's heating up, toss your chicken pieces with the salt, pepper, and garlic powder in a bowl. Note: Coating the meat first ensures every piece is seasoned.
  2. Heat the olive oil in your skillet over medium high heat. Add the chicken in a single layer and sear for 5-7 minutes until golden brown on all sides. Move the chicken to a plate and set it aside.
  3. Turn the heat down to medium. Add 28g of butter to the same skillet. Once it's foaming, stir in the minced garlic and red pepper flakes and sauté for 1 minute until the garlic is fragrant but not brown.
  4. Pour in the white wine. Use a wooden spoon to scrape all those browned bits off the bottom of the pan. Simmer for a few minutes until the liquid reduces by half.
  5. While the sauce reduces, boil your pasta. Drain it, but keep a splash of that starchy water just in case.
  6. Add the cooked pasta and the seared chicken back into the skillet.
  7. Pour in the lemon juice and add the remaining 28g of butter. Toss everything vigorously over low heat until the butter is melted and the sauce looks glossy.
  8. Fold in the Parmesan cheese and fresh parsley. Remove from heat immediately so the cheese doesn't clump.