Cheesy Lemon Chicken Pasta

4 people
00h 15
00h 20

Pecorino/Romano, Parmesan and cream cheese work together to give the ultimate cheesy flavour to this easy lemon-chicken pasta dish that's sure to please the whole family!

Share with your friends

Ingredients and Method



  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
  2. While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes. Remove mushrooms and onions to a dish, set aside.
  3. Season chicken pieces to taste with salt and pepper. Cook in the same skillet as the mushrooms and onions over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
  4. Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.
Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account