Creamy Lemon Chicken and Mushroom Linguine

Instructions

1. 1

   Bring a large pot of water to a boil. Add the linguine and cook according to the package directions until al dente.

2. 2

   Before draining, reserve about 240 ml of the starchy pasta water. Drain the linguine and set it aside.

3. 3

   Heat the olive oil in a large, deep skillet over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and tender.

4. 4

   Add the minced garlic and cook for about 30 seconds, stirring continuously, until fragrant.

5. 5

   Pour in the chicken broth and bring it to a gentle simmer. Cook for 3–4 minutes, allowing the liquid to reduce slightly.

6. 6

   Reduce the heat to medium-low. Add the cooked chicken and simmer for 2–3 minutes, just until heated through.

7. 7

   Add the drained linguine to the skillet. Toss continuously while gradually adding enough reserved pasta water to create a smooth, creamy, emulsified sauce that coats the pasta.

8. 8

   Remove the skillet from the heat and stir in the lemon juice and most of the chopped parsley. Toss thoroughly, adding a little more pasta water if the sauce is too thick.