Lemon Pepper Chicken Linguine
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Lemon Pepper Chicken Linguine

Lemon Pepper Chicken Linguine

with Spinach and Parmesan

This pasta masterpiece really has it all. First, there are the chicken breasts, which get sliced into tender, juicy pieces that fit right in with the twirly linguine noodles. Then, you’ve got a bunch of hearty spinach to fulfill your veggie wants and needs. And when you add freshly cracked whole peppercorns and a sprinkling of Parmesan cheese, you know this dish is something special indeed.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


/ serving 4 people

1 tablespoon

Tricolor Peppercorns

(Contains Tree Nuts)

2 unit


4 clove


12 ounce


(Contains Wheat)

5 ounce


24 ounce

Chicken Breasts

½ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

3 teaspoon

Olive Oil

4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat26 g
Saturated Fat12 g
Carbohydrate75 g
Sugar5 g
Dietary Fiber7 g
Protein52 g
Cholesterol165 mg
Sodium320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Plastic Bag
Large Bowl
Paper Towel
Large Pan



Wash and dry all produce. Bring a large pot of salted water to a boil. Place peppercorns in a zip-close bag; crush using a heavy-bottomed pan or a rolling pin. Zest 2 tsp zest from lemons and then halve; squeeze 3 TBSP juice into a small bowl. Mince garlic.

Boil Pasta and Spinach

Once water boils, add linguine to pot. Cook until al dente, 9-11 minutes. During the last minute of cooking, stir in spinach and let wilt. Reserve 1 cup cooking water, then drain linguine and spinach. Set aside.

Cook Chicken

Meanwhile, pat chicken dry with a paper towel; season all over with salt and a pinch of crushed peppercorns. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned on surface and no longer pink in center, 6-8 minutes per side. Transfer to a cutting board and let rest 5 minutes.

Make Sauce

Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add garlic, 1½ tsp lemon zest, and 1 tsp crushed peppercorns. Cook, stirring, until fragrant, about 30 seconds. Stir in reserved lemon juice and half the reserved cooking water. Bring to a simmer, then remove from heat.

Toss Pasta

Thinly slice chicken once it has had 5 minutes to rest. Using tongs, toss linguine, spinach, and chicken into pan. Add 4 TBSP butter and half the Parmesan, stirring to melt. Season with salt. TIP: Everything should be coated in a loose sauce—if dry, add more cooking water a little bit at a time.

Plate and Serve

Divide pasta mixture between plates. Garnish with remaining Parmesan, remaining lemon zest, and any remaining crushed peppercorns (if desired—you may want to skip this for the kids).