Cheesy Lemon Chicken Pasta
Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.