TIP: If you can’t find thin-cut chicken breasts, you can substitute 1 to 1 1/2 pounds chicken tenderloins, or make your own fillets from larger breasts. Lay each breast flat on a cutting board, place your hand flat on top of the breast, and, using a chef’s knife parallel to the board, slice the breast starting at the thickest end.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1/2 package
linguini, broken in half
600g
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
42g
all-purpose flour
3 tablespoons
butter, melted
67g
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
1/2 package (8 ounces)
linguini, broken in half
2 1/2 cups
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
1/3 cup
all-purpose flour
3 tablespoons
butter, melted
3/4 cup
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
Step 1
Combine pasta, 2 cups broth, oil, 2 tablespoons lemon juice, and salt in pot. Stir to combine.
Step 2
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes, and select START/STOP to begin.
Step 3
When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
Season chicken with salt and pepper and coat in flour, shaking off excess. Brush both sides of chicken with melted butter.
Step 5
Stir Parmesan cheese, capers, remaining chicken broth, remaining lemon juice, and lemon zest into the cooked pasta. Place reversible rack in the higher position in the pot over the pasta, and place chicken on rack.
Step 6
Close crisping lid. Select BAKE/ROAST, set temperature to 375°F, and set time to 15 minutes. Select START/STOP to begin.
Step 7
Cooking is complete when chicken is lightly browned. Stir parsley into the pasta, season with salt and pepper, to taste, and serve with chicken.
Combine pasta, 2 cups broth, oil, 2 tablespoons lemon juice, and salt in pot. Stir to combine.
1/2 package
linguini, broken in half
600g
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
42g
all-purpose flour
3 tablespoons
butter, melted
67g
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
1/2 package (8 ounces)
linguini, broken in half
2 1/2 cups
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
1/3 cup
all-purpose flour
3 tablespoons
butter, melted
3/4 cup
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
Step 2 of 7
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes, and select START/STOP to begin.
1/2 package
linguini, broken in half
600g
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
42g
all-purpose flour
3 tablespoons
butter, melted
67g
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
1/2 package (8 ounces)
linguini, broken in half
2 1/2 cups
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
1/3 cup
all-purpose flour
3 tablespoons
butter, melted
3/4 cup
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
Step 3 of 7
When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1/2 package
linguini, broken in half
600g
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
42g
all-purpose flour
3 tablespoons
butter, melted
67g
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
1/2 package (8 ounces)
linguini, broken in half
2 1/2 cups
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
1/3 cup
all-purpose flour
3 tablespoons
butter, melted
3/4 cup
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
Step 4 of 7
Season chicken with salt and pepper and coat in flour, shaking off excess. Brush both sides of chicken with melted butter.
1/2 package
linguini, broken in half
600g
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
42g
all-purpose flour
3 tablespoons
butter, melted
67g
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
1/2 package (8 ounces)
linguini, broken in half
2 1/2 cups
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
1/3 cup
all-purpose flour
3 tablespoons
butter, melted
3/4 cup
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
Step 5 of 7
Stir Parmesan cheese, capers, remaining chicken broth, remaining lemon juice, and lemon zest into the cooked pasta. Place reversible rack in the higher position in the pot over the pasta, and place chicken on rack.
1/2 package
linguini, broken in half
600g
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
42g
all-purpose flour
3 tablespoons
butter, melted
67g
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
1/2 package (8 ounces)
linguini, broken in half
2 1/2 cups
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
1/3 cup
all-purpose flour
3 tablespoons
butter, melted
3/4 cup
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
Step 6 of 7
Close crisping lid. Select BAKE/ROAST, set temperature to 375°F, and set time to 15 minutes. Select START/STOP to begin.
1/2 package
linguini, broken in half
600g
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
42g
all-purpose flour
3 tablespoons
butter, melted
67g
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
1/2 package (8 ounces)
linguini, broken in half
2 1/2 cups
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
1/3 cup
all-purpose flour
3 tablespoons
butter, melted
3/4 cup
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
Step 7 of 7
Cooking is complete when chicken is lightly browned. Stir parsley into the pasta, season with salt and pepper, to taste, and serve with chicken.
1/2 package
linguini, broken in half
600g
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
Ground black pepper, for seasoning
42g
all-purpose flour
3 tablespoons
butter, melted
67g
grated Parmesan cheese
2 tablespoons
capers
2 tablespoons
fresh parsley, chopped
1/2 package (8 ounces)
linguini, broken in half
2 1/2 cups
chicken broth, divided
1 tablespoon
olive oil
2 1/2 tablespoons
lemon juice, plus 1 teaspoon zest, divided
1/2 teaspoon
kosher salt, plus more for seasoning
4
uncooked thin-cut chicken breast fillets (4–6 ounces each)
