Lemon Herb Chicken Linguine Recipe

Marinate the chicken

In a medium bowl, whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 2 tsp minced garlic, chopped rosemary, chopped thyme, 1 tsp kosher salt and 1 tsp black pepper. Place the chicken breasts between two sheets of plastic wrap and gently pound to even thickness (about 3/4 inch). Add chicken to the marinade, coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill the chicken

Preheat a grill or grill pan over medium-high heat and oil the grates. Remove chicken from marinade and let excess drip off. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and nice char marks form. Transfer to a cutting board, tent with foil and rest 5 minutes, then slice into 1/2-inch strips on a bias. Reserve any juices on the cutting board to add to the sauce if desired.

Cook the linguine

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz linguine and cook according to package directions until al dente (usually 9–11 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Sauté garlic and tomatoes

While pasta cooks, heat 1 tbs olive oil and 1 tbs butter in a large wide sauté pan over medium heat. Add 3 tsp thinly sliced garlic and cook 30–45 seconds until fragrant (do not brown). Add 2 cups halved grape tomatoes and cook, stirring occasionally, until tomatoes soften and begin to blister, about 4–5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Finish the sauce and toss pasta

Reduce heat to low. Add cooked linguine to the sauté pan with the blistered tomatoes. Add 3 tbs prepared pesto, 2 tbs fresh lemon juice, 1 tsp lemon zest and 3 tbs grated Parmesan. Pour in 1/2 cup of the reserved pasta water to loosen the sauce and toss vigorously with tongs to coat the pasta. Add additional reserved pasta water a little at a time until you reach a silky sauce consistency (use up to the full 1 cup as needed). Taste and adjust seasoning with up to 1 tsp salt and 1/2 tsp black pepper as desired.

Cook seasonal vegetables

While tomatoes cook or simultaneously on another pan, heat 1 tbs olive oil in a medium skillet over medium-high heat. Add 2 cups seasonal vegetables (asparagus tips, zucchini coins, or bell peppers) and sauté until just tender and lightly browned, 3–5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Combine everything

Add the sautéed seasonal vegetables and sliced grilled chicken (including any resting juices) to the linguine in the sauté pan. Toss gently over low heat to combine and warm through for 1–2 minutes so flavors meld. If sauce seems dry, add a splash of reserved pasta water.

Garnish and serve

Divide linguine and chicken between 4 warm plates or 2 large portions. Sprinkle 2 tbs chopped fresh parsley and 2 tbs extra grated Parmesan over the top. Serve immediately with lemon wedges on the side if desired.