Steps
- 1
Bring a pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
- 2
Pat chicken dry. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika, and 1/2 tsp oregano.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Sear chicken for 5–6 minutes per side until golden and cooked through (internal temp 165°F). Remove from pan and let rest, then slice thinly.
- 5
In the same skillet, add chopped onion. Sauté 3–4 minutes.
- 6
Add garlic and cook for 1 more minute until fragrant.
- 7
Pour in 1/2 cup white wine and scrape the bottom to lift browned bits. Simmer 2–3 minutes to reduce by half.
- 8
Stir in 1.5 cups chicken broth, juice and zest of lemon, remaining 1/2 tsp oregano, 1/2 tsp thyme, remaining 1/4 tsp black pepper, 1/4 tsp paprika, and 1/4 tsp red pepper flakes.
- 9
Simmer 5–6 minutes until slightly reduced.
- 10
Add sliced chicken and pasta to skillet. Toss well to coat in sauce.
- 11
Top with chopped parsley. Serve warm.