Creamy Lemon-Parmesan Chicken Pasta with Spinach

Ingredients

• 375 g linguine
• 2 pieces boneless skinless chicken breasts
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic cloves, minced
• 1 cup heavy cream
• 0,5 cup chicken stock
• 0,75 cup parmesan, finely grated
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 4 cups baby spinach
• 2 tbsp fresh parsley, chopped
• 1 tsp Italian dried herbs

Instructions

1. 1

   Bring 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.

2. 2

   Meanwhile, slice chicken breasts horizontally into thin cutlets, season with salt, pepper and a pinch of Italian herbs.

3. 3

   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.

4. 4

   Transfer chicken to a board, tent loosely, and let it rest before slicing into strips.

5. 5

   Reduce heat to medium, melt butter in the same pan and sweat the minced garlic for 30 seconds, until fragrant but not browned.

6. 6

   Pour in the cream and chicken stock, scraping up any fond from the base of the pan to deglaze.

7. 7

   Simmer 2-3 minutes until slightly thickened, then whisk in grated parmesan, lemon zest and lemon juice to emulsify.

8. 8

   Add spinach in handfuls, stirring until just wilted and glossy.

9. 9

   Toss in the drained pasta and sliced chicken, loosening with pasta water until the sauce coats every strand.

10. 10

    Finish with cracked black pepper, chopped parsley and an extra shower of parmesan.