Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken linguine pasta dish that's sure to please the whole family!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
830 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
Step 2
While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
Step 3
Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
Step 4
Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.
Ingredients
2 tablespoons butter
2 teaspoons lemon zest
2 tablespoons olive oil
1 (16 ounce) package linguine pasta
1 cup frozen peas
kosher salt and ground black pepper to taste
1 (8 ounce) package button mushrooms, sliced
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
0.5 cup grated Parmesan cheese
0.25 cup fresh lemon juice
0.5 cup diced onion
0.25 cup grated Pecorino Romano cheese
0.5 (8 ounce) package reduced-fat cream cheese, cubed and softened
