Chicken Lemon Linguine Recipe -
Chicken Lemon Linguine Recipe
  • READY IN 40 mins

Chicken Lemon Linguine

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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 :)

Most Helpful Critical Review
Jul 03, 2015

Entirely too lemony. I tasted the sauce before I added the lemon and it was very good. Maybe just a squeeze of lemon or don't add it at all. Otherwise, it would've been great.


16 Ratings

Feb 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. :)

Feb 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.

Feb 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!

Feb 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!

Mar 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.

Jun 26, 2015



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  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 666 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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