Best 4 Chicken Lemon Linguine Recipes

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Indulge in the symphony of flavors presented by this delectable Chicken Lemon Linguine recipe, an orchestra of culinary wonders that dances on your palate. Succulent chicken breasts, marinated in a vibrant blend of lemon, garlic, and herbs, take center stage, roasted to perfection. Meanwhile, a chorus of vegetables, led by crisp broccoli florets and vibrant bell peppers, sauté in a harmonious blend of butter and olive oil. The grand finale arrives when the chicken and vegetables unite with tender linguine, enveloped in a luscious lemon cream sauce, creating a crescendo of flavors that will leave you craving more. This recipe also includes a vegetarian alternative, where succulent portobello mushrooms replace the chicken, offering a symphony of umami flavors that blend seamlessly with the tangy lemon sauce. For those seeking a lighter option, a refreshing Lemon Garlic Shrimp Scampi is presented, where succulent shrimp are sautéed in a zesty combination of lemon, garlic, and white wine. And for a delightful appetizer or side dish, Lemon Garlic Butter Asparagus shines with its vibrant green spears sautéed in a tantalizing blend of lemon, garlic, and butter. Each recipe promises a unique culinary journey, tantalizing your taste buds with bursts of flavor and leaving you utterly satisfied.

Let's cook with our recipes!

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.

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

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.

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!

Tips:

  • Use fresh ingredients: This will give your dish the best flavor.
  • Don't overcrowd the pan: When cooking the chicken, make sure to give it enough space so that it can brown properly.
  • Cook the chicken until it is cooked through: You can check this by inserting a meat thermometer into the thickest part of the chicken. It should read 165 degrees Fahrenheit.
  • Use a good quality white wine: This will add a lot of flavor to the sauce.
  • Don't boil the sauce: Bring it to a simmer and then reduce the heat to low. This will help the flavors to develop.
  • Serve the dish immediately: This is when it will be the tastiest.

Conclusion:

This chicken lemon linguine is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give this recipe a try.

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