A delightful pasta dish featuring tender chicken, fresh herbs, and a zesty lemon sauce.
Heat a large skillet over medium heat and add half of the olive oil and all the butter.
Using a combination of olive oil and butter adds depth to the flavor of the dish.
Add the chopped onion and minced garlic to the skillet and sauté until fragrant and translucent.
Keep the heat moderate to prevent the garlic from burning.
Season the chicken breasts with salt, pepper, thyme, and red pepper flakes, then add them to the skillet.
Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and set aside.
Letting the chicken rest allows the juices to redistribute, keeping it moist.
Deglaze the skillet with the juice and zest of the lemons, scraping up any browned bits.
The lemon juice adds a bright, tangy flavor that complements the chicken.
Cook the linguine according to package instructions, then drain and add to the skillet.
Reserve some pasta water to adjust the sauce consistency if needed.
Toss the pasta with the lemon sauce, remaining olive oil, parsley, and basil.
Adding the herbs at the end preserves their fresh flavor and vibrant color.
Slice the chicken and serve it over the pasta.
Garnish with additional herbs or grated Parmesan cheese for extra flavor.
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