Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve a half-cup of pasta water before draining.

While the pasta cooks, pat chicken dry and season generously with salt, pepper, thyme, and red pepper flakes. Heat 30 ml of oil and butter in a large skillet over medium-high heat.

Sear the chicken until cooked through, about 5-6 minutes per side. Remove to a cutting board, let rest for 5 minutes, then slice into bite-sized strips.

In the same skillet, add the remaining tablespoon of oil, onion, and garlic. Sauté until softened and translucent, about 3 minutes.

Pour the lemon juice and zest into the skillet to deglaze, scraping up the flavorful browned bits from the bottom. Toss in the cooked linguine, fresh herbs, and chicken.