Make Creamy Lemon Parmesan Linguine: A Simple Method

• Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta in a colander.
• While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
• Pour the heavy cream into the skillet with the garlic and stir to combine. Allow the cream to warm through but don’t let it boil. Add the lemon zest, lemon juice, salt, and black pepper, stirring constantly.
• Gradually sprinkle in the grated Parmesan cheese, stirring continuously to melt it into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it until it reaches your desired consistency.
• Add the cooked linguine to the skillet and toss well to coat every strand with the creamy lemon Parmesan sauce. If using cooked chicken breast, gently fold in the sliced pieces now to warm them through.
• Turn off the heat and sprinkle the chopped parsley over the pasta. Give everything one last toss and serve immediately for the best flavor and texture.