👩🍳 Instructions
1
Bring a large pot of salted water to a boil. Cook pasta to 1 minute shy of al dente and reserve 1 cup pasta water before draining.
2
Pat chicken dry and toss with salt, pepper, and 1/2 teaspoon smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear chicken in batches until golden and cooked through, about 2-4 minutes per side depending on size. Remove and tent with foil.
3
Lower heat to medium and add butter to the same skillet. When butter foams, add garlic and cook until fragrant, about 30-45 seconds. Stir in Dijon, Worcestershire, smoked paprika, and cayenne.
4
Pour in heavy cream and bring to a gentle simmer. Scrape pan bits and simmer 2-3 minutes. Stir in Parmesan until melted and smooth. Add lemon juice and herbs. Adjust seasoning with salt and pepper.
5
Return chicken to the skillet and add drained pasta. Toss gently over low heat, adding reserved pasta water a tablespoon at a time to reach desired consistency. Finish with extra Parmesan and chives before serving.
