Bright & Zesty Lemon Herb Chicken Linguine

Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve a half-cup of pasta water before draining.

💡 Tip: Cooking the pasta in well-salted water is essential for building flavor from the base up.

While the pasta cooks, pat chicken dry and season generously with salt, pepper, thyme, and red pepper flakes. Heat 2 tablespoons of oil and butter in a large skillet over medium-high heat.

💡 Tip: Use a heavy-bottomed skillet to ensure an even golden crust on the chicken.

Sear the chicken until cooked through, about 5-6 minutes per side. Remove to a cutting board, let rest for 5 minutes, then slice into bite-sized strips.

💡 Tip: Resting the meat ensures the juices remain inside the chicken rather than on your cutting board.

In the same skillet, add the remaining tablespoon of oil, onion, and garlic. Sauté until softened and translucent, about 3 minutes.

💡 Tip: The leftover browned bits from the chicken (fond) will add incredible depth to your sauce.

Pour the lemon juice and zest into the skillet to deglaze, scraping up the flavorful browned bits from the bottom. Toss in the cooked linguine, fresh herbs, and chicken.

💡 Tip: If the sauce seems too dry, add a splash of the reserved pasta water to emulsify everything.