Lemon Parmesan Linguine with Chicken and Brussels Sprouts

This bright and creamy pasta dish brings together fresh gluten-free linguine, tender shredded Brussels sprouts and a luscious lemon-Parmesan sauce. Topped with spicy butter-toasted almonds and scallions, every bite offers a delightful contrast of textures and flavors.

Juicy organic chicken cutlets add protein to make this a satisfying meal that feels both elegant and comforting. Ready in about 30 minutes, it’s perfect for a weeknight dinner that impresses.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds. Peel and mince or grate garlic. Zest and quarter lemon.
2. Melt 1 TBSP butter in a large pan over medium-high heat. (For 4 servings, use 2 TBSP butter and a large high-sided pan or Dutch oven.) Add almonds and as many chili flakes as you like. Cook, stirring, until golden and toasted, 2-3 minutes. Turn off heat; stir in scallion whites. Season with salt and pepper. Transfer to a small bowl. (TIP: Be sure to include any butter as well!) Wipe out pan.
3. Heat a large drizzle of olive oil in pan used for almonds over medium-high heat. Add Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 3-5 minutes. Add garlic and cook until fragrant, 30-60 seconds more. TIP: Add another drizzle of olive oil if pan seems dry.
4. Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 1-3 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. Once linguine is drained, return pan with Brussels sprouts to stovetop over medium heat. Add cream sauce base and ½ cup reserved pasta cooking water (1 cup for 4). Cook, stirring, until slightly thickened, 2-3 minutes. Turn off heat.
5. To pan with sauce, add scallion greens, lemon zest, drained linguine, half the Parmesan, 1 TBSP butter (2 TBSP for 4 servings) and a big squeeze of lemon juice. Toss until butter has melted and pasta is coated in a creamy sauce, about 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Taste and season with salt and pepper. Add more lemon juice if desired.
6. Divide pasta between bowls. Top with spicy almonds (and any leftover butter!) and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular linguine instead of gluten-free?

Yes, regular linguine works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add extra vegetables like mushrooms or zucchini.