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4.9 from 21 votes

Chicken and Broccoli Linguine with Lemon Butter Basil Sauce

This chicken and broccoli linguine with lemon butter basil sauce recipe is creamy without any milk or cream. Full of bright, fresh flavor and packed with good for you broccoli.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 545 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 8 oz. linguine
  • 4 cups broccoli florets
  • 2 tablespoons butter divided
  • 1 tablespoon extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts cut into 1" cubes (or thighs)
  • kosher salt to taste
  • black pepper to taste
  • Juice and zest of one lemon
  • 2 cloves garlic minced or finely chopped
  • 1/2 cup dry white wine such as pinot grigio or sauvignon blanc
  • 1 cup chicken stock/broth
  • 1/4 cup Pecorino Romano cheese finely grated, or parmesan
  • 2 tablespoons fresh basil cut chiffonade or chopped
  • 1/4 cup slivered almonds or sliced
  • extra salt and pepper, lemon zest, Romano cheese, and fresh basil for serving (optional)

Instructions

    Cup of Yum
  1. Cook the pasta according to directions in a large pot of heavily salted water. 3 minutes before it's al dente, remove 1/2 cup pasta water and reserve for later. Add the broccoli florets to the water and boil with the pasta. Drain the pasta and broccoli until it's almost cooked, just before al dente.
  2. Meanwhile, season cubed chicken breasts liberally with salt and pepper, as well as the zest from the lemon.
  3. Sauté the chicken in a large skillet over medium high heat in 1 tablespoon butter and 1 tablespoon olive oil, until browned and fully cooked. Don't worry about it sticking to the bottom of the pan- you'll deglaze it in a moment.
  4. Remove the chicken and set aside on a plate. Add the minced garlic (2 cloves) to the pan and sauté until fragrant (about 30 seconds).
  5. Add the white wine (1/2 cup) to the pan to deglaze it, using a wooden spoon to scrape up any browned bits from cooking the chicken and garlic. Turn heat to medium and simmer until almost all of the liquid from the wine is gone.
  6. Add the chicken stock (1/2 cup) and stir.
  7. Add the drained linguine and broccoli, as well as the 1/4 cup reserved pasta water. Continue cooking over medium heat until sauce thickens and pasta cooks all the way through- about 2 minutes. Add the cooked chicken back in.
  8. Remove from heat and stir in lemon juice, remaining 1 tablespoon butter, fresh basil (2 tablespoons), Pecorino Romano cheese (1/4 cup), and slivered almonds (1/4 cup). Stir until cheese has fully melted.
  9. Serve immediately with extra cheese, lemon zest, fresh basil, and/or salt and pepper, if desired.

Notes

  • Wine Substitute: Instead of wine, you can use 1/4 cup extra chicken broth.
  • Using frozen broccoli: I used fresh broccoli florets, but frozen can also be used. While I specified 4 cups, the specific amount is not too important, so go ahead and throw the whole bag in if you want to, right into the water- no need to defrost first!
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 545kcal (27%) Carbohydrates 52g (17%) Protein 38g (76%) Fat 18g (28%) Saturated Fat 6g (30%) Cholesterol 94mg (31%) Sodium 507mg (21%) Potassium 949mg (27%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 855IU (17%) Vitamin C 87mg (97%) Calcium 154mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 545

% Daily Value*

Calories 545kcal 27%
Carbohydrates 52g 17%
Protein 38g 76%
Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 94mg 31%
Sodium 507mg 21%
Potassium 949mg 20%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 855IU 17%
Vitamin C 87mg 97%
Calcium 154mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.