For the Flavored Butter:

½ cup (115 g) unsalted butter, softened

1 tbsp Dijon mustard

2 cloves garlic, finely minced

1 tbsp chopped parsley

1 tbsp chopped chives

2 tsp fresh thyme leaves

1 tsp sweet paprika

1 tsp salt

Pinch of red pepper flakes

½ lemon juice and zest

For the Pasta Dish:

12 oz (340 g) pasta (linguine recommended)

2 tsp salt (for pasta water)

6 skinless, boneless chicken thighs

1 tsp paprika

1 tsp garlic powder

½ tsp black pepper

1 tbsp olive oil (or as needed)

1 large shallot, finely diced

1 cup (150 g) bell peppers, sliced (red, yellow, orange mix)

4 cloves garlic, thinly sliced

4 tbsp flavored butter (from above)

½ cup (120 ml) heavy cream

4 tbsp freshly grated Parmesan cheese

2 tbsp chopped fresh parsley, for garnish

Lemon wedges, for serving

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Prepare the flavored butter:
Combine all butter ingredients in a small bowl. Set aside. You’ll only need about half for the pasta; the rest can be stored for later use.
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Prepare the chicken:
Slice chicken into strips or bite-sized pieces. Toss with paprika, garlic powder, salt, and black pepper.
Sear the chicken:
Heat olive oil in a large skillet over medium-high heat. Quickly sear chicken for about 4 minutes until lightly browned. Chicken does not need to be fully cooked at this stage.
Cook the vegetables:
Reduce heat slightly. Add shallots, sliced garlic, and bell peppers. Cook, stirring frequently, until vegetables are softened and chicken is cooked through (internal temperature 165°F / 75°C, approx. 8–10 minutes).
Combine pasta and sauce:
Add 4 tbsp of flavored butter to the pan, then toss in the cooked pasta. Stir in cream, Parmesan, and a splash of reserved pasta water until the sauce is silky and coats the pasta evenly.
Finish and serve:
Taste and adjust seasoning if needed. Garnish with fresh parsley and serve immediately with lemon wedges and extra Parmesan. Optional: serve with garlic bread for the ultimate comfort meal.

Add extra vegetables like zucchini, cherry tomatoes, or spinach for more color and nutrition.
Reserved pasta water helps create a velvety sauce without adding more cream. Adjust according to desired consistency.
Leftover chicken pasta can be stored in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or cream.
Always check that chicken reaches 165°F (75°C) internally for safe consumption.