Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Stir in the lemon zest and juice, then add the cooked linguine to the skillet. Toss to coat the pasta in the sauce, adding reserved pasta water as needed to achieve the desired consistency.
- Return the cooked chicken to the skillet, along with the grated Parmesan cheese. Toss everything together until the cheese is melted and the sauce is creamy. Season with additional salt and pepper to taste.
Notes
Chef's Tips:
• For a lighter version, substitute half-and-half for heavy cream
• Avoid overcooking the pasta to maintain its texture in the dish
• Serve with a side of steamed vegetables for a complete meal
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within two hours of cooking