Cheesy Lemon-Chicken Pasta

The cheesy flavor of Pecorino Romano and Parmesan makes this simple lemon chicken pasta meal a hit with the whole family!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 1 package of linguine pasta (16 ounces)
  • 1 cup frozen peas
  • 2 tbsp butter
  • 2 tbsps olive oil
  • 1 package of button mushrooms (8 ounces)
  • ½ cup diced onion
  • 1 pound of chicken breasts
  • ½ package of cream cheese (8 ounces)
  • ¼ cup fresh lemon juice
  • 2 tsp lemon zest
  • ½ cup grated Parmesan cheese
  • ¼ cup grated Pecorino Romano cheese
  • ¼ cup chopped flat-leaf parsley
  • Salt and black pepper to taste



  1. Large saucepan of lightly salted water should be brought to a boil. For the final 2 minutes of cooking, add frozen peas to the boiling linguine. Cook for about 11 minutes, or until the pasta is cooked but still firm to the biting. Pasta and peas should be drained, with 1 cup of the cooking liquid set aside.
  2. Melt butter and olive oil in a sizable skillet over medium-high heat as the pasta cooks. Add the mushrooms and onion; simmer for 5 to 7 minutes, or until the mushrooms are browned.
  3. Use salt and pepper to season the chicken. Cook for 7 to 10 minutes, turning once, in the same skillet over medium-high heat, until browned and no longer pink. Reintroduce the mushrooms to the skillet. Lemon juice, lemon zest, and cream cheese should all be added. Stir until cream cheese is melted. Get rid of the heat.
  4. Parsley and Pecorino Romano cheeses are added after folding. Add pasta and peas, tossing to combine. If the sauce is needed, add some of the saved cooking liquid.

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