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Chicken Lemon Linguine

Rated as 4.19 out of 5 Stars

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

40 m servings 400 cals
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 400 calories; 14.2 g fat; 48.9 g carbohydrates; 20.2 g protein; 43 mg cholesterol; 666 mg sodium. Full nutrition

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Reviews

Read all reviews 28
  1. 42 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is loafie who submitted the recipe. You can add 1 more TBSP of cornstarch to make the sauce a little thicker. This recipe is a lower fat version - I use skim milk and low fat butter. If yo...

Most helpful critical review

This was pretty good, but not the best ever. It felt like more work than I could taste, and I still found the sauce to be a bit bland. Everyone eating seemed to like it fine, but next time I try...

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This is loafie who submitted the recipe. You can add 1 more TBSP of cornstarch to make the sauce a little thicker. This recipe is a lower fat version - I use skim milk and low fat butter. If yo...

I didn't end up using all the pasta since we like ours to be on the very saucy side, so used probably about 3/4 of the amount I cooked. Wouldn't change a thing - the sauce was creamy, bright, an...

Don't let the long list of ingredients and instructions fool you. This is easy to make and the sauce puts it over the top. Don't panic if the sauce looks lumpy - it's the onions. This one goes i...

Delicious! I served it over Zoodles (zucchini made into noodles with a kitchen gadget), which didn't absorb the sauce as much as pasta noodles would, so it was a bit saucy. But hey who doesn't...

SO DELICIOUS!!! The only things I did different were: 1) couldn't find lemon zest at HEB, substituted lemon extract and 2) grilled the chicken in butter and lemon pepper before adding to mixture...

I change the recipe for two person added 7 shrimp cut on it side,slice mushrooms and muligrain spaghetti and didn't add the lemon zest. Once it was all together i let it sit for 15 minutes. To l...

This was 4 stars the day I made it but 5 stars the next day. I'll double the lemon next time but otherwise this recipe is a spot-on winner. Serve with salads or broccoli to pour the sauce over ...

Easy to make, a short amount of time, and what we did for the chicken was bought frozen grilled chicken heated it up in the microwave and it tasted perfect it tasted like the chicken, the sauce...

So delicious! The lemon zest made it tangy which was nice and it turned out perfect. I didn't need to change anything about the recipe.