Updated: Jun 21
Spicy, creamy, lemony pasta, accompanied by spicy chicken breast, asparagus, and corn all in a creamy linguine. That's one dreamy dish if you ask me.
It's amazing to have a go-to pasta recipe when you're short on ideas. This linguine can be just that. You new go-to. It has plenty of ingredients that you probably already have in your fridge and pantry.
Of course, you can switch up some of the ingredients for what you actually have, but as long as you have that creamy, spicy, vegetable-filled pasta and a little protein on the side you'll be set for a great meal.
Creamy Lemon Chicken Linguine
Spicy Lemon Chicken
4 medium-sized chicken breasts
1 teaspoon seasoning salt
½ teaspoon black pepper
1 teaspoon garlic powder
½-1 teaspoon cayenne pepper (use your own judgement here)
2 teaspoons lemon juice
1 tablespoon oil
2 tablespoons butter
4 cloves garlic, crushed or sliced
½-1 teaspoon red pepper flakes (again, use your own judgement)
1-2 cups chopped asparagus
1 cup corn niblets
1 tablespoon cornstarch or flour
2 cups pasta water
juice of ½ lemon
½ cup cream cheese
fresh basil, for topping (optional)
parmesan, for topping (optional)
Preheat to 425°F and oil 1 large baking dish or sheet pan.
Fill a large pot with water and bring to a boil, then add the linguine and boil until al dente. When done, strain and coat in a bit of oil to prevent sticking.
Bring a large saucepan with 1 tablespoon of oil to medium-high heat. Meanwhile, if the chicken breasts are large, cut in half horizontally to make them thinner. Season the chicken with the remaining ingredients.
Place the chicken in the hot pan and sear both sides for approximately 3 minutes or until golden on the outside. When done, place the chicken in the baking dish/sheet pan and place in the oven. Bake for 12-15 minutes or until fully cooked to 165°F.
Wipe the pan you used for the chicken and place on medium heat. Add the butter, garlic, and red pepper flakes. Cook until fragrant, about 30 seconds to a minute. Then, add the asparagus. Cook for about 5 minutes and then add the corn and 1/2 cup pasta water.
Cook the corn and asparagus until asparagus is tender and corn is somewhat seared.
Coat the vegetables in the cornstarch/flour. Then, add the remaining pasta water, lemon juice, and cream cheese. Stir around until cream cheese is melted into the sauce. Let simmer until sauce is thickened.
Add the pasta to the saucepan and cover. Slice the chicken and top the pasta with fresh basil and parmesan. Enjoy!
Enjoy this as a special weekend dinner with a glass of sauvignon blanc or as a weeknight dinner. It's pretty good as leftovers too!