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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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.
