Cheesy Lemon-Chicken Pasta

Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

Ingredients

• 1 (16 ounce) package linguine pasta
• 1 cup frozen peas
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 (8 ounce) package button mushrooms, sliced
• 0.5 cup diced onion
• 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
• kosher salt and ground black pepper to taste
• 0.5 (8 ounce) package reduced-fat cream cheese, cubed and softened
• 0.25 cup fresh lemon juice
• 2 teaspoons lemon zest
• 0.5 cup grated Parmesan cheese
• 0.25 cup grated Pecorino Romano cheese
• 0.25 cup chopped flat-leaf (Italian) parsley

Steps

1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
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.
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.
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.