Method
Step 1: Cook the Linguine
Bring a large saucepan of salted water to a boil.
Add 320g linguine and cook according to the packet instructions until al dente.
Reserve 100ml of the pasta cooking water.
Drain the pasta and set aside.
Step 2: Cook the Chicken
Heat 1tbsp olive oil in a large frying pan over medium-high heat.
Add the 500g chicken breast strips.
Season with ¼tsp salt and ¼tsp black pepper.
Cook for 5 to 7 minutes until golden and fully cooked.
Remove the chicken from the pan and set aside.
Step 3: Prepare the Lemon Herb Base
Reduce the heat to medium.
Add 20g unsalted butter to the pan.
Add the 3 minced garlic cloves and cook for 30 seconds until fragrant.
Stir in the lemon zest.
Step 4: Make the Sauce
Pour in 150ml chicken stock and 60ml lemon juice.
Simmer for 2 minutes, stirring occasionally.
Add 150ml double cream.
Stir in 1tsp dried oregano, 1tsp dried parsley, ¼tsp salt, and ¼tsp black pepper.
Simmer gently for 3 to 4 minutes until slightly thickened.
Step 5: Add the Cheese
Stir in 50g grated Parmesan cheese.
Continue stirring until the cheese has melted completely and the sauce is smooth.
Step 6: Combine Everything
Return the cooked chicken to the pan.
Add the cooked linguine.
Toss well until the pasta is fully coated in the sauce.
Add a splash of the reserved pasta water if needed to loosen the sauce.
Step 7: Finish and Serve
Stir through 15g chopped fresh parsley and 10g torn fresh basil leaves.
Taste and adjust seasoning if required.
Divide between serving bowls.
Garnish with extra Parmesan and a little lemon zest if desired.
Serve immediately.
Tips
Fresh lemon juice provides the brightest flavour.
For a lighter version, replace the double cream with 150g crème fraîche.
Add 100g baby spinach during the final minute of cooking for extra colour and nutrition.
A final squeeze of lemon just before serving enhances the fresh citrus flavour.
Preparation time: 15 minutes
Cooking time: 25 minutes
