Grilled chicken in a buttery lemon sauce served over linguini.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 666 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I would reduce the liquid as it was too watery. I also added more lemon juice. I actually had uncooked chicken and added it to the liquid and it cooked fine. I think capers would add a good edge.
This was amazing! I did use heavy cream in the sauce, the sauce was outstanding. Next time I may try using shrimp. A keeper for sure. I did double the garlic and used fresh ingredients
This was so delicious. I followed the recipe almost exactly but followed a couple of suggestions from other reviewers. First, we were low on milk so I used two cups of regular milk and a half cup of heavy whipping cream. Not as healthy but if you don’t mind the calories it is wonderful. I also had a small head of broccoli that I cut into small florets and added along with the milk. Finally I had some leftover asparagus and I added just the tips at the very end along with the lemon juice so they were still slightly crisp when finished. This was excellent and I will make it a regular.
Really yum! Was skeptical of the amount of onion first, but it was good! Had to add a little more cornstarch than the recipe called for, but it worked out nice and the sauce was not heavy. Added some steamed broccoli to get some green on the plate for my kids! I’ll make this again!
I added sun-dried tomatoes and the slight sweetness really adds a nice touch!
Delicious dinner…. used about half the pasta, only two bullion cubes, extra lemon and garlic, minced onion (that’s what I had on hand…), and added parmesan cheese at the end. Turned out light and wonderful. Will definitely make again and perhaps try with shrimp instead of chicken!
So good. Pretty quick to make and light, delicious flavor
Oh my goodness, this is a great recipe. I had roasted chicken, not grilled which might have been better, but we really loved this simple meal. Simple in preparation, not in taste. I used half chicken broth (from my freezer) and half milk, but otherwise followed this recipe. It makes a lot of sauce, and for those of you who thought the sauce was too thin, as was mine originally, just add some more corn starch into cold water and add it until the sauce is the consistency you want. Oh, one other change. Living in Guatemala you would think lemons would be plentiful, but they are not. I have a Meyer lemon tree with a few fruits on it that aren’t yet ripe, but I used three small limes and the zest from one of them. It was perfectly flavored, rich, creamy, saucy and citrusy. Tonight the left overs will be on baked potatoes, I suspect. Mmmmmm. Thanks for this terrific recipe!!
This was a big hit with my family. I had a rotisserie chicken that I needed to use and wanted something different. I removed the meat from the chicken and used that. I was a bit leery about the sauce as it seemed runny so I just added more cornstarch/water mixture a little at a time untiI was a bit concerned that we wouldn’t taste the lemon flavor with all that pasta but it came out beautifully. Will definitely make again. Family was also trying to decide who got leftovers.
The whole family loved it, a version of fettuccini alfredo. Used cream and milk instead of milk and water, and not as much lemon as the recipe called for. Delish.
Used dried parsley and fresh lemon juice. Looks really soupy when you initially combine the chicken mixture with the pasta but it quickly thickens up. Hubs and the youngest went back for THIRDS and had NO leftovers-so yes, it went over well! Also, I did not add the salt, didn’t really miss it.
Turned out amazingly!! Sauce was a huge hit- loved how bright the flavour was. For chicken I flattened chicken breasts to 1/4” or so, brushed both sides with olive oil, seasoned both sides generously with italian seasoning, some garlic powder, salt and pepper. Baked at 425 for 4 mins, flipped 4 more minutes checked temp and left in for 2 more mins. Rest and slice up.
If you’re expecting a lemony pasta, you’re going to have to double the lemon. The amount of lemon in this is just enough to give this a bright finish, but not a very lemony flavor.
I could eat the sauce with a spoon. I love fresh lemon, so I added a little more. It seemed a tad too lemony right after I made it. After allowing all of the flavors to soak in, the next day it was perfect.
It’s delicious, but maybe just a touch too lemony. Might have to change that up a bit for the next time I make it. It also makes A LOT. I mean, when they say it serves eight, it definitely will serve eight, and then some. Added a walnut raspberry salad to pair with it.
Made as written. Flavours were amazing! It was a hit with everyone. A definite keeper. Seems like a lot of ingredients and time needed, but it really isn’t. Delish.
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.
Was a big hit with my wife and rest of family. Since it was the 1st time to make it, no changes except had to use angel hair pasta & ran out of corn starch so sub’d in some flour/water mix. I can’t think of any changes or additions to do with this, was good “as is”! A request to make this more often!
This was awesome. I halved the recipe, used less butter and 1% milk. I didn’t have parsley so I used fresh basil. I also added red pepper flakes for a little kick! I will definitely make again.
I thought this was a great recipe.. My husband and I both loved it and I will definitely make it again. He had the leftovers the next night – I just put the pasta in a skillet on day 2, added a small amt of skim milk and heated up.. perfect. I followed the recipe to the T.. with one exception – I didn’t have a real lemon (used lemon juice) and used a half teaspoon of lemon peel. That’s it! Nice change to the rotation!
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, and the pasta were made to be together it was amazing