Linguine with Chicken and Thyme-Scented Lemon Cream Sauce

Ingredients (Serves 2)

• 250 g linguine
• 1 chicken breast, cut into thin strips
• 200 ml heavy cream
• Zest and juice of 1 lemon (zest from the yellow part only)
• 2 sprigs fresh thyme, leaves only
• ½ cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp butter
• 1 chicken stock cube
• Salt
• Freshly ground black pepper

Method

1. Cook the pasta

Cook the linguine in plenty of salted boiling water for about 2 minutes less than the package instructions, keeping it al dente.

Before draining, reserve 1 cup of the pasta cooking water.

2. Cook the chicken

In a large deep skillet, heat the olive oil and butter over medium-high heat. Add the chicken strips and sauté until golden brown.

Towards the end of cooking, add the fresh thyme leaves to release their aroma without burning. Deglaze with the lemon juice and allow it to reduce slightly.

3. Prepare the sauce

Dissolve the chicken stock cube in the reserved pasta water.

Reduce the heat and add the cream along with the stock mixture to the skillet. Stir well until fully combined.

4. Combine with the pasta

Transfer the cooked linguine directly into the skillet. Add the grated Parmesan and the lemon zest.

5. Finish the dish

Toss vigorously for 1-2 minutes until the sauce becomes silky and coats the pasta evenly.

Season to taste with salt and freshly ground black pepper.

Serve immediately, garnished with extra Parmesan and fresh thyme leaves.