Ingredients
- 1 lb boneless, skinless chicken breast
- 8 oz linguine pasta
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 8 oz cremini or shiitake mushrooms, sliced
- ¼ cup fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp lemon juice
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- Cook the linguine: Boil salted water and cook linguine until al dente. Reserve 1 cup pasta water, then drain.
- Prepare the chicken: Season chicken with salt and pepper. In a skillet, melt half the butter and cook chicken for 6-7 minutes on each side until golden. Remove and slice.
- Sauté the aromatics: In the same skillet, add remaining butter. Sauté garlic and shallots for 2-3 minutes. Add mushrooms and cook until softened, about 5 minutes.
- Make the sauce: Add heavy cream, lemon juice, and herbs to skillet. Simmer gently.
- Combine: Add linguine to the skillet, tossing to coat in sauce. Add reserved pasta water to adjust consistency. Fold in sliced chicken.
- Serve: Plate the dish and garnish with herbs and olive oil. Enjoy!
Notes
For a low-carb option, consider using zucchini noodles. Optional: add crumbled feta for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern