Loading...

Season the chicken: In a medium bowl, toss the cubed chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1 teaspoon lemon zest. Set aside.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.

Cook the chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 4-6 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté the zucchini: Add 1 tablespoon of olive oil to the same skillet (no need to clean). Add the sliced zucchini, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté for 3-5 minutes, stirring occasionally, until tender-crisp. Remove the zucchini from the skillet and set aside with the chicken.

Prepare the cream sauce: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the skillet and let it melt. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the 2 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to create a roux.

Finish the sauce: Gradually whisk in the 1 1/2 cups of chicken broth, ensuring no lumps. Bring to a gentle simmer, then stir in the 1/2 cup of heavy cream. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the 2 tablespoons of fresh lemon juice, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh thyme, and 1/2 cup grated Parmesan cheese. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, or to taste.

Combine and serve: Add the cooked linguine, chicken, and zucchini back into the skillet with the sauce. Toss everything together until well combined and coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra fresh parsley and Parmesan cheese, if desired.


Season the chicken: In a medium bowl, toss the cubed chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1 teaspoon lemon zest. Set aside.

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.

Cook the chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 4-6 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté the zucchini: Add 1 tablespoon of olive oil to the same skillet (no need to clean). Add the sliced zucchini, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté for 3-5 minutes, stirring occasionally, until tender-crisp. Remove the zucchini from the skillet and set aside with the chicken.

Prepare the cream sauce: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the skillet and let it melt. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the 2 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to create a roux.

Finish the sauce: Gradually whisk in the 1 1/2 cups of chicken broth, ensuring no lumps. Bring to a gentle simmer, then stir in the 1/2 cup of heavy cream. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the 2 tablespoons of fresh lemon juice, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh thyme, and 1/2 cup grated Parmesan cheese. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, or to taste.

Combine and serve: Add the cooked linguine, chicken, and zucchini back into the skillet with the sauce. Toss everything together until well combined and coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra fresh parsley and Parmesan cheese, if desired.
