The cheesy flavor of Pecorino Romano and Parmesan makes this simple lemon chicken pasta meal a hit with the whole family!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package linguine pasta
- 1 cup frozen peas
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 (8 ounce) package button mushrooms, sliced
- ½ cup diced onion
- 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
- kosher salt and ground black pepper to taste
- ½ (8 ounce) package reduced-fat cream cheese, cubed and softened
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- ½ cup grated Parmesan cheese
- ¼ cup grated Pecorino Romano cheese
- ¼ cup chopped flat-leaf (Italian) parsley
Instructions
- 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.
- 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.
- 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.
- Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.
Nutrition Facts
| Calories | 830 kcal |
| Carbohydrate | 95 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 7 g |
| Protein | 52 g |
| Saturated Fat | 12 g |
| Sodium | 478 mg |
| Sugars | 8 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Note to self, cut the amount of pasta by 1/3.
It was absolutely delicious! I loved it because of the texture, taste, and lemon! Thank you so much Allrecipes. Stella Butler- Age 12, Bonney Lake, WA
This is a very tasty recipe. I made it as listed here and agree that capers would be a great fit. I also think that a whole package of pasta is way too much. I will cut it in half the next time I make this.
I absolutely love this recipe!!! So, I didn’t add as much on the lemon zest but I did add the lemon juice and just squeezed a bit of the fresh lemon on top after it’s all made. This was super easy to make and the whole family loved it too. I love trying new recipes!!
I made this recipe as is. I also agree that maybe this recipe will benefit much more by using capers. It is simply, because it needs a tiny hair of extra salt. The capers would give it the small kick it needs in salt and of course zing to boost the lemon flavor. One thing to watch for is that the recipe yields a lot. I made half the recipe and there was plenty for 4 people. Other than that, I will make it again but with capers next time!
WINNER WINNER CHICKEN DINNER. I added lemon peel to my pasta water while cooking pasta. Exceptional!
I LOVED it! The only change I made was to use capers instead of peas. Mmmm!
Used at least one cup of shredded cheese. Also added lemon pepper when serving. Yummy!
Delicious! Why would someone give only4 stars because the recipe made too much??!! SMH … Some People!
Easy instructions, quick to make. Delicious!
I just made this for dinner tonight and it was amazing! I followed the recipe almost exactly, only adding some garlic when cooking the onions and mushrooms. I used Perdue short cuts chicken instead of cooking raw chicken. It was late and I was in a hurry, but it worked out great! Very delicious and I can’t wait to make for company!
Great recipe! Will make again and again. Thank you.
Delicious! I made according to the directions. Next time I will change just a little; I’ll only use the Parmesan cheese, more peas and I’ll add lemon zest to the garnish. This also could easily be made vegetarian using any available veggies.
We loved it! Being the wanna be chef, as I made it the ingredients reminded me of carbonara sooo I added garlic with the onion and at the very end I added 3 eggs which made the sauce extra creamy. Yum .
This was really good! Made it for 8 as we had extended family up, and it worked amazingly! The notes of lemon continued to pop with the flavors of the chicken and the vegetables. This recipe, however, could use some garlic powder, as that completed it. Definitely will make it again, but add a bit of garlic powder, it really makes it all pop.
No made as is and family like it . Thank you for an easy put together meal
This recipe was delicious! I did not use the peas because my husband doesn’t like them. No biggie.. I used chicken thighs instead of the chicken breast, and baked them. I also had a little chive cream cheese left over and put that in with the other cream cheese. Will definitely make this again! Thank you!
Makes at least 6 servings. Was good, but too much for two people. Next time I’ll use only 8 oz. of pasta that has been broken in thirds for better mixing and will use the full amount of the rest of ingredients. I think I will still get 4 servings out of it so will have enough for a second meal. Oh, and I did add a teaspoon of chopped garlic and extra lemon zest. Was tasty.
Excellent recipie! Different flavors from the usual. Makes more than you think. The next time I plan on halving the pasta and doubling everything else. Adding some fresh garlic before the mushrooms and onions, and garlic powder to the chicken (we love garlic). Thanks for sharing!
Sounds scrumptious, especially when it summer & hot outside. I have to make this for my family some day. Side it up with a small garden salad, & crusty French or Italian bread. Heaven!!
I hit it a little harder with the lemon juice, just a judgment call at the moment but everyone loved it!