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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

400.2 calories; 20.2 g protein; 48.9 g carbohydrates; 43.5 mg cholesterol; 666.1 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2015
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 you want to make it fancier (but more fattening) you can use cream or whole milk. With the onion you can always use the minced dried kind to make things go faster and to make it less lumpy. Thanks bd.weld:) Read More
(8)

Most helpful critical review

Rating: 3 stars
06/05/2018
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 it I may need to add some more flavor. Read More
(1)
51 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
04/02/2015
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 you want to make it fancier (but more fattening) you can use cream or whole milk. With the onion you can always use the minced dried kind to make things go faster and to make it less lumpy. Thanks bd.weld:) Read More
(8)
Rating: 5 stars
04/02/2015
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 you want to make it fancier (but more fattening) you can use cream or whole milk. With the onion you can always use the minced dried kind to make things go faster and to make it less lumpy. Thanks bd.weld:) Read More
(8)
Rating: 5 stars
02/22/2015
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 and fresh with the lemon. I cooked up some diced chicken in olive oil with salt and pepper then removed that from the pan and followed the directions as written. My whole family enjoyed this and I would definitely use this one again. The only thing I might change is to add some diced steamed broccoli asparagus or peas to the mixture to make it a complete one-pan-meal.:) Read More
(5)
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Rating: 5 stars
02/02/2015
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 into my 'Keeper' folder thank you loafie. Read More
(4)
Rating: 5 stars
02/09/2015
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 that first night! Thanks for sharing! Read More
(3)
Rating: 5 stars
02/09/2015
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 like a yummy sauce! Will make again! Read More
(3)
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Rating: 5 stars
04/13/2015
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. FIVE STARS THOUGH!!! Read More
(2)
Rating: 4 stars
03/09/2015
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 long i found it dried up. Over all it was not to bad. Read More
(2)
Rating: 3 stars
06/05/2018
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 it I may need to add some more flavor. Read More
(1)
Rating: 5 stars
04/18/2015
Have made this twice now. Family favorite and I have 5 picky kids! Last time I was in a pinch for time so I made the sauce and noodles then threw some frozen breaded chicken tender in the oven. Definitely recommend. Read More
(1)