1poundBoneless Skinless Chicken BreastsCut into bite-sized pieces.
8ouncesLinguine PastaCook according to package instructions.
1cupHeavy CreamFor the creamy sauce.
0.5cupFreshly Grated Parmesan CheeseFor flavor and creaminess.
3clovesGarlicMinced.
1largeLemonZest and juice needed.
2tablespoonsOlive OilFor sautéing the chicken.
to tasteSaltFor seasoning.
to tasteBlack PepperFor seasoning.
handfulFresh ParsleyChopped, for garnish.
Instructions
Gather all your ingredients on a clean workspace.
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
Heat 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.
Add minced garlic to the skillet and sauté for an additional minute until fragrant.
Add heavy cream to the skillet, stirring to combine, and allow it to come to a gentle simmer.
Incorporate lemon zest and juice into the cream sauce, stirring well.
Gradually fold in the parmesan cheese, stirring continuously until melted and smooth.
Once the linguine is cooked, reserve some pasta water, then drain the pasta and add it to the skillet with the sauce.
Toss the linguine in the sauce, adding reserved pasta water as needed to achieve desired consistency.
Remove from heat and sprinkle with chopped parsley before serving.
Serve immediately, garnished with extra parmesan if desired.
Notes
For variations, consider adding seasonal vegetables or substituting chicken with shrimp or salmon.