Best Chicken Lemon Linguine Recipes

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CHICKEN LEMON LINGUINE



Chicken Lemon Linguine image

Grilled chicken on a bed of linguini with a buttery lemon sauce.

Provided by loafie

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 8

Number Of Ingredients 17

3 tablespoons butter
2 tablespoons olive oil, or more as needed
1 small onion, chopped
2 cloves garlic, minced, or more to taste
2 ½ cups milk
3 cubes chicken bouillon
2 teaspoons dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup cold water
2 tablespoons cornstarch
½ pound seasoned grilled chicken chunks
1 (16 ounce) package linguine pasta
¼ cup lemon juice
3 tablespoons chopped fresh parsley
1 teaspoon lemon zest
½ cup grated Parmesan cheese, or to taste

Steps:

  • Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
  • Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.
  • 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; drain.
  • Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 48.9 g, Cholesterol 43.5 mg, Fat 14.2 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 5.9 g, Sodium 666.1 mg, Sugar 6.1 g

LEMON CHICKEN LINGUINE



Lemon Chicken Linguine image

A light pasta dish that's also good cold or at room temperature. It's attractive, versatile, and easy to change yield depending on how may you need to feed, so I love it for company with a green salad, asparagus, or fresh green beans.

Provided by MandAs

Categories     Chicken

Time 45m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
1 lb linguine, cooked al dente
1 small onion, sliced
3 garlic cloves, grated
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
2 lemons
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
salt and pepper

Steps:

  • In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
  • Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
  • Remove chicken from the pan.
  • Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
  • Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.

SHRIMP AND CHICKEN LINGUINE IN LEMON GARLIC CREAM SAUCE



Shrimp and Chicken Linguine in Lemon Garlic Cream Sauce image

Savory chicken and tender shrimp in a ragu of tangy, creamy white wine garlic cream sauce with a delightful bouquet of flavors from lemon zest, artichokes, capers, and sun dried tomatoes. This dish is simple to make yet bold and decadent. Perfect when paired with Pinot Grigiot wine.

Provided by Chef Vince Ang

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 (16 ounce) package linguine
8 ounces chicken breasts
8 ounces large shrimp (41/60, fully cooked)
1 teaspoon italian seasoning
3 pinches salt (amount to taste)
3 dashes pepper (amount to taste)
2 tablespoons olive oil (to saute chicken)
3 tablespoons olive oil (for sauce)
1 onion (chopped)
6 garlic cloves (crushed or minced)
1/2 cup marinated artichoke (quartered)
2 tablespoons capers
1/3 cup roasted red pepper (julienne-cut)
1/2 cup sun-dried tomato (julienne-cut)
2 tablespoons lemon zest
1/3 cup lemon juice
1 cup white wine
1 1/2 tablespoons flour
3/4 cup heavy cream
3/4 cup parmesan cheese
1/4 cup fresh parsley (chopped)

Steps:

  • Cook linguine according to packaging instructions (al dente).
  • Flatten the chicken with a meat tenderizer to an even thickness of about 1/2 inch thickness.
  • Season the chicken with Italian seasoning, salt, and pepper (both sides).
  • Heat olive oil in a sauce pan and saute the chicken on medium-high heat for 2-4 minutes (or until golden brown on both sides). Then, place the chicken in a baking dish and continue cooking in the oven for 10 minutes at 350 degrees (or the chicken's internal temp reaches 165 degrees Fahrenheit).
  • Slice the chicken into 1/2 to 3/4 inch bite size cubes or chunks. Set aside.
  • This recipe calls for 'fully cooked shrimp' so make sure your shrimp is fully cooked, warmed, and thawed. Set shrimp aside.
  • In the sauce pan, at medium-high heat, heat the olive oil and add the onions until the onions caramelize and release their fragrance. Then, add the garlic, artichokes, capers, roasted red peppers, and stir for about 2 minutes (until the artichokes start to tenderize).
  • Sprinkle the pan with the flour and stir until all ingredients are coated.
  • Add the white wine and the lemon zest and stir until it reaches a boil. Then, simmer for 2 minutes.
  • Bring the heat back up then incorporate the cream. Stir for about a minute. Add the Parmesan cheese and stir When the cheese is incorporated (melts into sauce) and the sauce thickens, add the lemon juice and stir.
  • Add the sun-dried tomatoes, chicken, and shrimp then stir for about a minute. Add salt to taste.
  • Add the linguine and a little bit of the parsley (save some for garnishing). Make sure the linguine is thoroughly coated with the sauce.
  • Plate on to a large serving dish. Try to transfer the linguine first so you can top the dish with the sauce and ingredients. Garnish with chopped parsley, Parmesan, and maybe a sliced lemon and some black pepper. Enjoy.

CHICKEN, LEMON & RICOTTA MEATBALLS WITH LINGUINE



Chicken, lemon & ricotta meatballs with linguine image

Flavour-packed, easy to make and nutritious - our zesty chicken meatballs tick all the boxes for a family meal

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 40m

Number Of Ingredients 11

2 chicken breasts
2 lemons, zested
200g ricotta
3 tbsp parsley, chopped
150g fresh breadcrumbs
100ml milk, plus 2 tbsp
1 medium egg, beaten
25g plain flour, for dusting
1 tbsp olive oil
300g linguine
320g green beans, trimmed and halved

Steps:

  • Cut the chicken into very small pieces using a sharp knife. You can use a food processor, but pulse so it doesn't turn into a paste. Put in a bowl and add half the lemon zest, half the ricotta, half the parsley, the breadcrumbs and mix together. Add the 2 tbsp milk, the egg and a good pinch of seasoning. Mix again.
  • Dust a plate lightly with flour. Wet your hands, take a golf ball-sized piece of the meatball mixture and roll into a ball. Set on the floured plate and repeat until all the mixture has been used up.
  • Heat a heavy-based frying pan over a medium heat, add the oil, then the meatballs, ensuring they don't touch each other. Cook for 10-15 mins, turning so they brown on all sides. Transfer to a plate.
  • Meanwhile, heat a large pan of salted water and add the linguine. Cook following pack instructions, and 3 mins before the end of the cooking time, add the green beans. Drain, saving the pasta water. Rinse the linguine and beans under cool water to stop them cooking further.
  • Add the remaining ricotta to the frying pan, breaking it up as much as possible. Pour in the 100ml milk and 2 tbsp of reserved pasta water, then cook down to thicken slightly for a couple of minutes. Add the pasta, beans and remaining lemon zest and parsley. Season to taste, mix in the meatballs and serve.

Nutrition Facts : Calories 628 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 0.8 milligram of sodium

LEMON AND GARLIC CHICKEN OVER LINGUINE



LEMON AND GARLIC CHICKEN OVER LINGUINE image

Categories     Chicken     Pasta     Sauté     Quick & Easy

Yield Anywhere from 4 to 6 servings

Number Of Ingredients 12

2 lbs of skinless/boneless chicken breasts cut up into 1 inch cubes.
4 large or 6 small cloves of garlic chopped.
1/3 cup fresh chopped parsley.
1/4 cup extra virgin olive oil.
2 TBS of corn starch(wheat flour may be substituted).
1/2 tsp salt.
1/2 tsp fresh ground black pepper.
1/4 cup white wine.
1/2 cup chicken stock.
1/2 cup freshly grated Romano or Asiago cheese.
1 lb Linguine Pasta.
Juice from one large lemon.

Steps:

  • Add chicken to a bowl large enough to hold it all and add the garlic, white wine, salt & pepper and the corn starch. Allow to marinate for 20 minutes. Heat a skillet and add the extra virgin olive oil, when oil is hot add everything from the chicken bowl and sauté until chicken begins to brown. Add the lemon juice and chicken stock and allow to simmer until it begins to thicken. At the same time as you are preparing the above on a separate burner have your linguine boiling and drain when it reaches your desired doneness, I like mine very al dente. If sauce is too thick some water or more chicken stock may be added. Toss your pasta, chicken and parsley together and put in large serving dish. Sprinkle your cheese over the top and serve. Enjoy!

LEMON CHICKEN LINGUINE



Lemon Chicken Linguine image

A low fat pasta dish that doesn't take too long to make. From The Best-Kept Secrets of Healthy Cooking.

Provided by Queen of Everything

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces linguine, uncooked
12 ounces boneless skinless chicken breasts (about 2 breasts)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chicken broth
3 tablespoons fresh lemon juice
1 tablespoon lemon, zest of
1 cup evaporated skim milk
1 1/2 teaspoons cornstarch
2 cloves garlic, crushed
1/4 cup sliced scallion
1/4 cup fresh parsley, finely chopped
3 tablespoons grated lowfat parmesan cheese

Steps:

  • Cut chicken into 3/4 inch cubes.
  • Sprinkle with the salt and pepper.
  • Set aside.
  • In a small bowl, stir together broth, lemon juice and lemon zest.
  • Set aside.
  • In another bowl, stir together cornstarch and 1 tablespoon of the evaporated milk, stirring until cornstarch dissolves.
  • Stir in the rest of the evaporated milk.
  • Set aside.
  • Cook linguine according in a large pot of water according to package directions.
  • Meanwhile, spray a large nonstick skillet with olive oil spray (or just use regular olive oil).
  • Stir fry garlic and chicken over medium-high heat for about 4-5 minutes, or until chicken is no longer pink inside.
  • Reduce heat to medium.
  • Add linguine to skillet.
  • Pour broth mixture on top; toss.
  • Slowly pour milk mixture over.
  • Toss gently for 1-2 minutes, or until sauce is just beginning to boil and thickens slightly.
  • If it seems too dry, add a little more evaporated milk.
  • Add scallions and parsley to the skillet; toss.
  • Remove skillet from heat.
  • Toss in Parmesan cheese.
  • Serve.

Nutrition Facts : Calories 370.4, Fat 2.2, SaturatedFat 0.6, Cholesterol 51.9, Sodium 328.4, Carbohydrate 53.2, Fiber 2.4, Sugar 8.8, Protein 32.6

CHICKEN WITH LEMON-LEEK LINGUINE



CHICKEN WITH LEMON-LEEK LINGUINE image

Categories     Chicken     Kid-Friendly

Yield serves 4

Number Of Ingredients 11

6 ounces uncooked linguine (whole wheat)
4 (6 oz) skinless, boneless chicken breast halves
1/2 tsp salt, divided
1/4 tsp pepper
1/4 cup all purpose flour
3 Tbsp butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise and thinly sliced
1/2 cup fat free lower-Na chicken broth
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh flat-leaf parsley

Steps:

  • 1. Cook pasta according to directions, omitting salt and fat. Drain and keep warm. 2. Meanwhile, place chicken between 2 sheets of heavy duty plastic wrap and pound to even thickness uing a meat mallet. Sprinkle chicken with 1/4 tsp salt and pepper. Place flour in shallow dish and dredge chicken in flour, shaking off excess. 3. Heat 1 Tbsp butter in a large non-stick skillet over med-high heat. Add chicken and cook 3-5 minutes per side or until done. Remove chicken and keep warm. 4. Melt 1 Tbsp butter in skillet over med-high heat. Add garlic, leek, and remaining 1/4 tsp salt. Saute 4 minutes. Add broth and lemon juice; cook 2 minutes until liquid reduced by half. Remove from heat and stir in last 1 Tbsp butter. 5. Add pasta to leak mixture and toss to combine well. Serve chicken over pasta mixture; sprinkle with parsley.

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