Lemony Chicken Linguine with Brussels Sprouts
sprinkled with Toasted Panko & Scallions
- Milk
- Wheat
Al dente linguine is tossed in a creamy lemon-Parmesan sauce made from a cheese roux, cream cheese, and starchy pasta water for a silky, glossy finish. Shredded Brussels sprouts and garlic herb butter are stirred in, while sliced pan-seared chicken cutlets rest on top. A generous shower of scallion-flecked toasted panko and bright lemon zest adds crunch and citrusy lift to every bowl.
Ingredients
2 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Brussels Sprouts
12 ounce
Chicken Cutlets
1 unit
Lemon
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds. Zest and quarter lemon.
Pat chicken cutlets dry with paper towels; season all over with salt and pepper.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 4.)
Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in scallion whites and season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
Heat a large drizzle of olive oil in pan used for panko over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
Add Brussels sprouts to pan used for chicken and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes.
Stir in a pinch of chili flakes if desired; cook for 30 seconds more. Turn off heat.
Once linguine is drained, heat pot used for pasta over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes.
Reduce heat to medium low and whisk in cream cheese until melted and combined.
Add drained linguine, Brussels sprouts, garlic herb butter, Parmesan, scallion greens, half the lemon zest, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, about 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
Taste and season with salt and pepper. Add more lemon juice if desired.
Slice chicken crosswise into strips. Divide pasta between bowls and top with chicken. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Light, fresh, and satisfying — fans love the creamy lemon-Parmesan sauce paired with shredded Brussels sprouts.
- Ease of prep: The dish takes some time due to shredding the sprouts and managing multiple steps, but reviewers found it manageable.
- Suggestions: Season the chicken well and cook it alongside the Brussels sprouts for great flavor; one reviewer found cutting the chicken into chunks and seasoning with a garlic herb blend worked really well.
