Lemon Herb Linguine with Chicken
Lemon Herb Linguine with Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
For the Linguine
- 12 ounces linguine
- 1 tablespoon kosher salt, for pasta water
For the Lemon Herb Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup dry white wine, or chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano. Toss to coat evenly.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
⏱️ 10 min
- 4
In the same skillet used for the chicken, add 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Pour in the dry white wine (or chicken broth) and fresh lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
⏱️ 3 min
- 6
Stir in the lemon zest, chopped fresh parsley, chopped fresh basil, and unsalted butter. Cook until the butter has melted and the sauce is well combined.
⏱️ 2 min
- 7
Add the drained linguine and cooked chicken back into the skillet with the sauce. Toss to coat everything evenly. Add the reserved pasta water, 1/4 cup at a time, if the sauce seems too thick, until it reaches your desired consistency.
⏱️ 3 min
- 8
Stir in 1/2 cup of grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese and fresh herbs.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Linguine with Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
For the Linguine
- 12 ounces linguine
- 1 tablespoon kosher salt, for pasta water
For the Lemon Herb Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup dry white wine, or chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano. Toss to coat evenly.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
⏱️ 10 min - 4
In the same skillet used for the chicken, add 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Pour in the dry white wine (or chicken broth) and fresh lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
⏱️ 3 min - 6
Stir in the lemon zest, chopped fresh parsley, chopped fresh basil, and unsalted butter. Cook until the butter has melted and the sauce is well combined.
⏱️ 2 min - 7
Add the drained linguine and cooked chicken back into the skillet with the sauce. Toss to coat everything evenly. Add the reserved pasta water, 1/4 cup at a time, if the sauce seems too thick, until it reaches your desired consistency.
⏱️ 3 min - 8
Stir in 1/2 cup of grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese and fresh herbs.
⏱️ 3 min