One Pan Creamy Lemon Chicken Linguine
This One Pan Creamy Lemon chicken Linguine is bright, fresh, and full of flavor. Tender, seasoned chicken is served over a rich and garlicky parmesan cream sauce with a pop of lemon, all made in one pan for and easy restaurant-quality dinner!
Servings 4
Ingredients
- 2 Thin-cut Boneless, Skinless Chicken Breasts
- ~1/2 tsp Lemon Pepper Seasoning, Garlic Powder, Onion Powder, Smoked Paprika, Italian Seasoning approximate - for seasoning the chicken
- 2 tbsp Salted Butter divided
- 1 tbsp Avocado Oil or Olive Oil
- 1/2 Cup Yellow Onion, Diced
- 1/2 tbsp Herbs De Provence or Italian Seasoning
- 1/2 tsp Red Pepper Flakes
- 5-6 Garlic Cloves, minced
- 3 Cups Chicken Broth
- 1 Cup Heavy Cream
- 12 oz Linguine
- 3 oz Fresh Parmesan
- 2 Cups Fresh Baby Spinach, chopped
- Juice of 1 Lemon plus extra lemon slices for garnish if desired
Instructions
- Season chicken on both sides with lemon pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika.
- Heat 1 tbsp butter and avocado oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Add remaining butter and diced onion. Cook 2–3 minutes until softened. Stir in herbs de Provence and red pepper flakes. Add garlic and cook 1 minute.
- Pour in chicken broth to deglaze the pan, then stir in heavy cream. Bring to a boil.
- Add linguine and reduce to a simmer. Cook 10–12 minutes, stirring frequently, until pasta is al dente.
- Reduce heat to low and stir in Parmesan until melted.
- Add spinach and lemon juice, stirring until wilted.
- Slice chicken and serve over pasta. Garnish as desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat gently on the stove or in the microwave. You will need to add a splash of broth or cream to loosen up the sauce. If you reheat it quickly using high heat, the sauce will separate and become oily. Low and slow is key.
I do not recommend freezing this recipe.