Creamy Lemon Chicken Pasta
2 (16 Ounce) Packages Angel Hair Pasta
1 Cup Frozen Peas
4 Tablespoons Butter
3 Tablespoons Olive Oil
2 (8 Ounce) Packages Cremini Mushrooms, Sliced
¾ Cup Diced Onion
2 Pounds Skinless, Boneless Chicken Breasts, Cut Into 1-Inch Chunks
Kosher Salt And Ground Black Pepper To Taste
1 (8 Ounce) Package Cream Cheese, Cubed And Softened
1/3 Cup Fresh Lemon Juice
3 Teaspoons Lemon Zest
½ Cup Grated Parmesan Cheese
½ Cup Grated Pecorino Romano Cheese
½ Cup Chopped Flat-Leaf (Italian) Parsley
Step 1 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, about 6-8 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
Step 2 While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
Step 3 Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
Step 4 Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce. Serves 6 Serve with Garlic Toast and Spring Salad with vinaigrette.