Lemon Chicken Linguine
Bright, zesty, and irresistibly creamy, Lemon Chicken Linguine is a delightful twist on classic pasta dishes. This recipe combines tender linguine with juicy, golden-brown chicken breast and a luscious lemon-infused sauce rich with garlic, heavy cream, and Parmesan cheese. The dish is elevated with a touch of red pepper flakes for subtle heat and garnished with fresh parsley for a burst of freshness. Perfect for busy weeknights or a cozy date night, this meal comes together in just 40 minutes from start to finish. With its vibrant flavors and comforting texture, this Lemon Chicken Linguine is sure to become your new favorite go-to pasta recipe!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 2 pieces lemons (zested and juiced)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season both sides of the chicken breasts with salt and pepper, then cook in the skillet for 5-6 minutes per side or until golden brown and cooked through. Remove chicken from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn.
Stir in the lemon zest and juice, chicken broth, and heavy cream. Simmer for 5 minutes, allowing the flavors to combine and the sauce to slightly thicken.
Add the grated Parmesan cheese to the sauce and stir until melted and smooth.
Toss the cooked linguine into the skillet with the sauce, using tongs to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Stir the sliced chicken into the pasta, then sprinkle with red pepper flakes for a hint of heat.
Garnish with fresh parsley and serve the Lemon Chicken Linguine warm with extra Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 990 mg | 76% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1249 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
