Instructions
10 steps · tick them off as you cookBring a large pot of well-salted water to a rolling boil and cook linguine until just al dente, reserving 1 cup of starchy pasta water before draining.
Meanwhile, slice chicken breasts horizontally into thin cutlets, season with salt, pepper and a pinch of Italian herbs.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers without smoking, then sear the chicken 3 minutes per side until golden and cooked through.
3 minutesTransfer chicken to a board, tent loosely, and let it rest before slicing into strips.
Reduce heat to medium, melt butter in the same pan and sweat the minced garlic for 30 seconds, until fragrant but not browned.
Pour in the cream and chicken stock, scraping up any fond from the base of the pan to deglaze.
Simmer 2-3 minutes until slightly thickened, then whisk in grated parmesan, lemon zest and lemon juice to emulsify.
2-3 minutesAdd spinach in handfuls, stirring until just wilted and glossy.
Toss in the drained pasta and sliced chicken, loosening with pasta water until the sauce coats every strand.
Finish with cracked black pepper, chopped parsley and an extra shower of parmesan.
Chef's tip
Add the lemon juice off the heat and in stages — direct heat can split cream sauces, but a gentle emulsion with pasta water keeps everything glossy and stable.
Suggested pairing
Pair with a chilled Pinot Grigio and a simple arugula salad dressed in olive oil and shaved parmesan.
About this recipe
Silky garlic cream sauce clings to al dente linguine with tender seared chicken, wilted spinach and a bright hit of lemon zest.
Quick weeknightIntermediatequickweeknightcreamycomforting
