Ingredients:

  • 1.5 lbs chicken breast, sliced into thin medallions
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1 lb dried linguine
  • 2 tbsp sea salt
  • 8 cloves fresh garlic, thinly sliced
  • 0.25 cup extra virgin olive oil
  • 0.5 tsp red pepper flakes
  • 4 tbsp unsalted butter, chilled and cubed
  • 0.5 cup fresh Italian parsley, finely chopped
  • 0.5 cup freshly grated Parmigiano-Reggiano

Instructions:

  1. Season chicken medallions with kosher salt and black pepper. Heat avocado oil in a 12-inch skillet over high heat until shimmering. Sear chicken in a single layer for 2-3 minutes per side until a mahogany crust forms. Remove chicken to a plate and reduce heat to medium-low.
  2. Bring 4 quarts of water to a boil in a stockpot with 2 tbsp sea salt. Add linguine and cook until just shy of al dente.
  3. While pasta boils, add extra virgin olive oil and sliced garlic to the skillet. Cook slowly until garlic edges are pale straw color and fragrant. Stir in red pepper flakes for the final 30 seconds.
  4. Transfer the cooked pasta directly from the water into the skillet using tongs. Add 1/2 cup of starchy pasta cooking water.
  5. Vigorously toss the pasta while adding the chilled cubed butter and grated Parmigiano-Reggiano. Continue tossing until the liquid emulsifies into a glossy sauce. Fold in the seared chicken and fresh parsley before serving.