Ingredients
kosher salt
1lblinguine,or spaghetti
1tbspextra-virgin olive oil
1lbchicken breasts,boneless, skinless
freshly ground black pepper
2tspItalian seasoning
2tbspbutter
1small red onion,chopped
1lbasparagus,stalks trimmed and cut into thirds or quartered if large
¾cupheavy cream
½cuplow-sodium chicken broth
1oflemon,juiced
3clovesgarlic,minced
¾cupmozzarella,shredded
½cupParmesan,freshly grated, plus more for garnish
1lemon,sliced into half moons
parsley,freshly chopped, for garnish
Preparation
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning.
Cook for 8 minutes per side until golden and no longer pink. Transfer to a plate to let rest, then thinly slice.
To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper.
Cook for 5 minutes until tender, then add heavy cream, chicken broth, lemon juice, and garlic and simmer for 5 minutes.
Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
Top with sliced chicken and garnish with more Parmesan and parsley.
