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Lemony Chicken Linguine

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1 packet packet Chicken Breast Chicken Breast
2 tbsp tbsp Butter Butter
1 packet packet Linguine pasta Linguine pasta
2 cloves clove Garlic Garlic
Salt Salt
1 Leek Leek
1 Lemon Lemon
(zest and juice)
1 tub tub Mascarpone Mascarpone
60 g g Parmesan Parmesan
1 handfuls handful Parsley Parsley
2 tbsp tbsp Olive Oil Olive Oil

Lemony Chicken Linguine

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30 min


1 Bring a large pan of salted water to a rolling boil and add the linguine. Cook for around 10-12 minutes, or until tender but still slightly al dente. Drain then toss with one tablespoon of olive oil and set aside.

2 Heat the remaining olive oil in a large pan over a medium heat. Add the chicken slices, season with salt and pepper and cook for 6-7 minutes per side, or until thoroughly cooked through. Remove from the pan and set aside.

3 Melt the butter in the same pan. Add the leeks and cook for 5-6 minutes until softened. Add the garlic and cook for one minute.

4 Add the lemon zest and Mascarpone and heat through. Stir in the grated Parmesan, lemon juice and some salt and pepper, to taste. Cook for 2-3 minutes until very hot.

5 Add the pasta and chicken to the sauce and toss together to coat, adding a splash of the pasta cooking water if needed to loosen the sauce.

6 Divide between bowls and serve topped with extra Parmesan, some fresh parsley & lots of freshly cracked black pepper.