Ingredients
– 8 oz linguine
– 1 lb boneless, skinless chicken thighs
– 1/2 cup unsalted butter
– 4 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp chili powder
– 1/2 tsp cayenne pepper (adjust for spice preference)
– Salt and pepper, to taste
– 1/4 cup fresh parsley, chopped
– Zest and juice of 1 lemon
– 1/2 cup heavy cream
– Grated Parmesan cheese for serving
Equipment Needed
– Large pot for boiling pasta
– Skillet for cooking chicken and sauce
– Wooden spoon or spatula
– Colander for draining pasta
– Knife and cutting board
Step-by-Step Instructions
First, let’s start by boiling the linguine. In a large pot, bring salted water to a rolling boil. Once boiling, add the linguine and cook according to the package instructions until al dente. While that’s happening, I like to prepare my chicken. Season the boneless thighs with salt, pepper, and half of the smoked paprika. In a large skillet, melt a couple of tablespoons of the butter over medium heat and add the chicken. Let it sear until golden brown on both sides, about 5-6 minutes per side. I find that this caramelization process really enhances the flavor. (See the next page below to continue steps…)