Chicken and Pasta With Lemon Pesto
Ingredients
- 1 (16-ounce) package linguine, or any long or short pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 5 boneless, skinless chicken breasts, cubed
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup heavy cream
- 1 (9-ounce) package basil pesto, divided
- 1/4 cup freshly squeezed lemon juice, divided
- 1 teaspoon grated lemon zest
- 1/3 cup freshly grated Parmesan cheese
- 2 cups frozen baby peas
Instructions
- 1
Gather the ingredients.
- 2
Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to package directions.
- 3
When pasta is done, drain well and keep warm.
- 4
In a large saucepan, combine the butter, oil, and garlic over medium-high heat.
- 5
When the garlic begins to sizzle, add the chicken cubes and sprinkle them with salt and pepper.
- 6
Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes.
4 min - 7
Stir in the heavy cream and bring to a simmer. Reduce heat to low.
- 8
Add all but 3 tablespoons of the pesto. Add 3 tablespoons of the lemon juice, the lemon zest, and Parmesan cheese.
- 9
Toss over medium heat until chicken is thoroughly cooked, and the mixture is hot. Add the peas and cook for 2 to 3 minutes longer until just warmed.
2 min - 10
Place the warm pasta in a serving bowl and top with the chicken mixture.
- 11
In a small bowl, combine the remaining 3 tablespoons of pesto with the remaining lemon juice.
- 12
Drizzle the lemon pesto over the pasta and chicken. Serve immediately.
- 13
Enjoy.
Nutrition
Per serving (based on 6 servings)



