Garlicky Lemon-Parmesan Linguine with Pan-Seared Chicken and Spinach

This lemony chicken linguine is simple, satisfying and full of sharp, fresh flavor. Garlic, lemon zest, lemon juice, crushed peppercorns, butter and Parmesan turn reserved pasta water into a glossy sauce that clings to every strand.

Spinach wilts right into the pasta during the final minute of cooking, while the chicken is seared separately, rested, sliced and tossed back in for a hearty, polished skillet pasta dinner.

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Ingredients

1 tablespoon Tricolor PeppercornsView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce LinguineView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring a large pot of salted water to a boil.
2. Place the tricolor peppercorns in a zip-top bag and crush them with a heavy pan or rolling pin. Zest the lemons to get 2 teaspoons zest, then halve the lemons and squeeze 3 tablespoons juice into a small bowl. Mince the garlic.
3. Add the linguine to the boiling water and cook until al dente, 9 to 11 minutes. During the final minute, stir in the spinach so it wilts with the pasta.
4. Reserve 1 cup of the pasta cooking water, then drain the linguine and spinach. Set aside.
5. While the pasta cooks, pat the chicken breasts dry with paper towels. Season all over with salt and a pinch of the crushed peppercorns.
6. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until browned on the outside and no longer pink in the center, 6 to 8 minutes per side.
7. Transfer the chicken to a cutting board and let it rest for 5 minutes.
8. In the same pan used for the chicken, heat another drizzle of olive oil over medium-high heat. Add the minced garlic, 1 1/2 teaspoons lemon zest and 1 teaspoon crushed peppercorns. Cook, stirring, until fragrant, about 30 seconds.
9. Stir in the lemon juice and 1/2 cup of the reserved pasta water. Bring the mixture to a simmer, then remove the pan from the heat.
10. Thinly slice the rested chicken.
11. Add the linguine, spinach and sliced chicken to the pan. Use tongs to toss everything together with the sauce.
12. Add the butter and half of the Parmesan, tossing until the butter melts and the pasta is coated in a loose sauce. Season with salt. If the pasta looks dry, add more reserved cooking water a little at a time.
13. Divide the pasta among plates. Finish with the remaining Parmesan, remaining lemon zest and additional crushed peppercorns, if desired.

Recipe Tips

FAQ

When should I add the spinach to the linguine?

Add the spinach during the final minute of the pasta cooking time. It wilts quickly and then drains with the linguine.

How much lemon zest and juice do I need?

Zest the lemons to get 2 teaspoons total zest and squeeze 3 tablespoons lemon juice for the sauce.

What should I do if the pasta sauce seems dry?

Toss in more reserved pasta cooking water a little at a time until the linguine is evenly coated in a loose, glossy sauce.

How long should the chicken cook?

Cook the chicken over medium-high heat until browned and no longer pink in the center, about 6 to 8 minutes per side, then let it rest for 5 minutes before slicing.

Are all the crushed peppercorns required at the end?

No. Use the remaining crushed peppercorns as a finishing garnish only if you want a stronger peppery bite.