Description
Tender chicken bites and ribbon-like linguine bathe in a silky, zesty lemon-Parmesan cream that matures with each savory, bright-scented forkful.
Ingredients
- 8 oz pasta linguine
- 2 chicken breasts boneless skinless
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese grated
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Season the chicken breasts on both sides with salt and pepper.
- In a large skillet over medium heat, warm the olive oil and butter until the butter melts and begins to foam.
- Add the chicken breasts and cook 5–6 minutes per side, until golden brown and fully cooked. Remove chicken, slice into strips, and set aside.
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook 2–3 minutes.
- Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly, about 2 minutes.
- Return the pasta and sliced chicken to the skillet, tossing to coat everything evenly in the sauce.
- Remove from heat and sprinkle with chopped parsley before serving.
Notes
- Freshly squeezed lemon juice yields the brightest flavor.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Gluten-free or whole-wheat pasta can be substituted as desired.
- Leftovers can be stored in an airtight container and reheated gently.