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Cheesy Lemon-Chicken Pasta
Cheesy Lemon-Chicken Pasta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Cheesy lemon-chicken linguine pasta is a crowd-pleaser with Pecorino Romano and Parmesan.
Ingredients:
  • 1 (16 ounce) package linguine pasta
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 (8 ounce) package button mushrooms, sliced
  • 0.5 cup diced onion
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
  • kosher salt and ground black pepper to taste
  • 0.5 (8 ounce) package reduced-fat cream cheese, cubed and softened
  • 0.25 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup grated Pecorino Romano cheese
  • 0.25 cup chopped flat-leaf (Italian) parsley
Instructions:
  • 1. Bring a generously salted pot of water to a vigorous boil. Cook linguine until perfectly al dente, for about 11 minutes. Toss in frozen peas for the final 2 minutes. Drain the pasta and peas, saving 1 cup of the cooking liquid.
  • While the pasta cooks, heat butter and olive oil in a large skillet over medium-high heat before adding mushrooms and onion. Sauté until mushrooms are browned, about 5 to 7 minutes.
  • Season the chicken with a pinch of salt and pepper. Cook it in the skillet over medium-high heat until beautifully browned and fully cooked, about 7 to 10 minutes. Return the mushrooms to the pan, add cream cheese, lemon juice, and lemon zest. Stir until the cream cheese is smooth and creamy. Take it off the heat and enjoy!
  • Gently combine Parmesan and Pecorino Romano cheeses with parsley. Mix with pasta and peas, incorporating reserved cooking liquid to achieve desired sauciness.

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