Ingredients
Equipment
Method
Step 1: Cook the Linguine
- Bring a large pot of salted water to a boil. Add 8 ounces of linguine pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
Step 2: Prepare the Chicken
- While the pasta cooks, season the chicken breasts generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
Step 3: Make the Lemon Basil Sauce
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Add the lemon zest, lemon juice, and red pepper flakes, stirring to combine. Pour in a splash of the reserved pasta water to loosen the sauce slightly.
Step 4: Combine Pasta, Chicken, and Sauce
- Add the cooked linguine back into the skillet along with the sliced chicken. Toss everything together until the pasta is well coated in the lemon garlic sauce. Stir in the chopped fresh basil and season with additional salt and pepper if needed. If the sauce seems dry, add a bit more of the reserved pasta water until it reaches your desired consistency.
Step 5: Serve and Garnish
- Divide the pasta among plates or bowls. Finish each serving with a generous sprinkle of freshly grated Parmesan cheese. For an extra touch, serve alongside some Easy Garlic Bread to soak up the zesty sauce.
Notes
- Add cherry tomatoes, asparagus, spinach, sun-dried tomatoes, or capers for seasonal flavor boosts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water or broth.
- Omit Parmesan or use dairy-free alternatives for a dairy-free version.