One Pot Creamy Lemon Chicken Pasta with Basil and Peas

INGREDIENTS

1 lb

Boneless Skinless Chicken Breasts (sliced into 3/4-1'' wide strips)

2 tbsp

Unsalted Butter (divided)

large Shallot (finely diced)

2 cloves

Garlic (minced)

1 tbsp

All Purpose Flour

2 cups

Chicken Broth

1 1/2 cups

Half-and-Half

8 oz

Linguine (broken in half)

1 1/4 cups

Peas (thawed if frozen*)

bunch fresh Basil (1 large sprig left whole, the rest chiffonade (thinly sliced))

Lemon (zest and juice)

1/2 cup

Parmesan Cheese (grated, plus more for serving)

Kosher Salt and Fresh Ground Pepper (to taste)

Optional Garnishes: Lemon Slices, Crushed Red Pepper Flakes