Step 1

Bring a large pot of salted water to a boil. Meanwhile, finely chop 6 cloves garlic. Pick the leaves from 1 large handful fresh parsley and finely chop until you have 1/4 cup. Finely grate the zest of 1/2 small lemon (about 1 teaspoon). Juice the lemon until you have 2 tablespoons lemon juice. Pat 2 small boneless, skinless chicken breasts dry with paper towels, then cut into 1-inch pieces. Place in a medium bowl, sprinkle wiith 2 tablespoons Wondra flour and 1/4 teaspoon kosher salt, and toss to coat.

Step 2

Add 1 pound dried linguine pasta to the boiling water and cook 2 minutes less than the package instructions. Reserve 1 cup of the cooking water. Drain the pasta.

Step 3

While the pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium high heat until shimmering. Add the chicken in a single layer and cook until browned on the bottom, 4 to 5 minutes. Flip the chicken and browned on a second side and cooked through, 2 to 3 minutes more. Transfer the chicken to a paper towel-lined plate.

Step 4

Reduce the heat to medium. Add 4 tablespoons unsalted butter to the pan. When the butter is melted, add the garlic and 1/8 teaspoon red pepper flakes. Cook until fragrant, 1 to 2, reducing the heat if it begins to brown. Add 1/2 cup dry white wine and scrape up any brown bits from the bottom of the pan. Cook until the wine is reduced by half, 3 to 4 minutes. Add 1/2 cup low-sodium chicken broth and reduce the heat to low to maintain a simmer.

Step 5

Add the linguine, 1/4 cup of the reserved pasta water, and the chicken and any accumulated juices to the pan. Increase the heat to medium-high and toss the pasta and chicken with tongs until fully coated in sauce. Cook for 1 to 2 minutes more, adding more pasta water a few spoonfuls at a time if it begins to look dry. Remove the pan from the heat. Add the lemon juice, zest, and parsley, and toss to combine. Taste and season with more kosher salt as needed.