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linguine and sliced cooked skinless chicken breast with a light glossy lemon-butter coating and tiny parsley flecks mixed through the noodles on a plain plate
Andre Lewis

Lemon Chicken Pasta

Lemon zest carries the fragrant part of the flavor without making the sauce sharply acidic, while the juice goes in off the heat. Rest the quickly cooked cutlets before slicing and keep the linguine moving as you toss it with butter, a little Parmesan and enough starchy pasta water to spread the coating. The shine comes from that gentle mixing, so serve while the sauce is loose instead of waiting for it to become thick in the pan.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry linguine
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast sliced horizontally into 1/2-inch cutlets
  • 1/2 tsp fine salt for chicken
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves finely minced
  • 2 tsp finely grated lemon zest
  • 3 tbsp fresh lemon juice
  • 1/4 cup finely grated Parmesan
  • 1 tbsp finely chopped flat-leaf parsley

Method
 

  1. Cook linguine in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, season cutlets with chicken salt and pepper. Heat oil in a large skillet and cook for 4 to 5 minutes per side until at least 165°F; transfer to a board and rest for 5 minutes.
  3. Lower heat and melt butter in the skillet. Stir garlic and lemon zest for 30 seconds, then add linguine and 1/2 cup reserved pasta water and toss for 1 to 2 minutes until the pasta is tender.
  4. Slice chicken into strips and return with its juices. Remove from heat and toss with lemon juice, Parmesan and parsley.
  5. Add more pasta water a tablespoon at a time if needed to keep the sauce glossy and serve immediately.