For the chicken:
2 medium chicken breasts, sliced thin
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper (optional)
Salt and pepper, to taste
2 tbsp olive oil
For the butter sauce:
½ cup unsalted butter
4 cloves garlic, minced
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp red pepper flakes
1 tsp Italian seasoning
1 tbsp fresh parsley, chopped (plus more for garnish)
Salt and pepper, to taste
For the pasta:
12 oz linguine pasta
1 tsp salt (for boiling water)
In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Coat the chicken slices evenly with the spice mixture.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken for 4-5 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
Bring a large pot of salted water to a boil.
Add the linguine and cook according to package instructions until al dente.
Reserve ½ cup of the pasta water before draining the rest.
Using the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the Dijon mustard, lemon juice, red pepper flakes, Italian seasoning, and parsley.
Let the sauce simmer for 1-2 minutes, allowing the flavors to meld.
Season with salt and pepper to taste.
Add the cooked linguine to the skillet with the sauce, tossing to coat thoroughly.
If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.
Slice the cooked chicken and add it to the pasta, tossing everything together until evenly distributed.
Garnish with additional parsley and, if desired, a sprinkle of Parmesan cheese.