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Linguine with Garlic Basil Chicken

Linguine with Garlic Basil Chicken

Tender strips of chicken breast are seared until golden, then tossed with linguine, fresh basil, garlic, lemon, and parmesan for a bright italian-inspired dinner. A little reserved pasta water brings the olive oil and cheese together into a light, glossy sauce.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Ingredients

  • 6 cloves garlic (thinly sliced)
  • 12 oz linguine (dry)
  • 2 tbsp unsalted butter (cut into pieces)
  • 1.5 tsp kosher salt (divided)
  • 2 tbsp lemon juice (freshly squeezed)
  • 3 tbsp olive oil (divided)
  • 1 cup cherry tomatoes (halved)
  • 1 tsp lemon zest (finely grated)
  • 0.5 cup low-sodium chicken broth
  • 0.5 tsp black pepper (freshly ground)
  • 1 cup fresh basil leaves (loosely packed and torn)
  • 0.5 cup parmesan cheese (finely grated)
  • 1.25 lb boneless skinless chicken breasts (cut into 1/2-inch strips)
  • 0.25 tsp red pepper flakes

Instructions

  1. Bring a large 6- to 8-quart pot of water to a rolling boil over high heat, then stir in 1 tsp kosher salt so the pasta water is seasoned.
  2. Pat the chicken strips dry with paper towels on a cutting board reserved for raw poultry, then season them evenly with the remaining 0.5 tsp kosher salt and 0.5 tsp black pepper; wash your hands, knife, board, and any surfaces that touched raw chicken before handling ready-to-eat ingredients.
  3. Add the 12 oz dry linguine to the boiling water and cook over high heat, stirring occasionally with tongs, until al dente according to the package directions, usually 9-11 minutes.
  4. Before draining, carefully scoop out 1 cup of the starchy pasta cooking water with a heatproof measuring cup, then drain the linguine in a colander and set it aside without rinsing.
  5. While the pasta cooks, heat 2 tbsp olive oil in a 12-inch heavy skillet over medium-high heat until shimmering, about 1 minute.
  6. Add the seasoned chicken strips to the hot skillet in a single layer and cook without moving for 3-4 minutes, until the undersides are golden brown and release easily from the pan.
  7. Turn the chicken with tongs and cook for 3-4 minutes more, until the pieces are browned and an instant-read thermometer inserted into the thickest strip reads 165°F (74°C).
  8. Transfer the cooked chicken to a clean plate, tent loosely with foil, and let it rest for 3-5 minutes while you build the sauce.
  9. Reduce the skillet heat to medium, add the remaining 1 tbsp olive oil, the 6 sliced garlic cloves, and the 0.25 tsp red pepper flakes, and cook while stirring with a wooden spoon for 45-60 seconds, until the garlic is fragrant and just pale golden but not browned.
  10. Pour in the 0.5 cup low-sodium chicken broth and scrape the bottom of the 12-inch skillet with the wooden spoon for 1 minute, until the browned bits dissolve into the liquid.
  11. Add the drained linguine, rested chicken and any juices from the plate, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp unsalted butter, and 0.5 cup grated Parmesan cheese to the skillet over medium-low heat.
  12. Toss the pasta continuously with tongs for 2-3 minutes, adding reserved pasta water 2 tbsp at a time as needed, until the butter and cheese melt into a light glossy sauce that coats the linguine.
  13. Fold in the 1 cup torn basil leaves and 1 cup halved cherry tomatoes over low heat for 30-60 seconds, just until the basil wilts slightly and the tomatoes are warmed but still juicy.
  14. Remove the skillet from the heat, taste the pasta, adjust only if needed, and serve immediately in warm shallow bowls while the sauce is glossy and the chicken is hot.

Nutrition (per serving)

  • Calories: 624
  • Protein: 47 g
  • Fat: 23 g
  • Carbohydrates: 58 g
  • Fiber: 4 g
  • Sugar: 4 g
  • Sodium: 979 mg

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