A little lemon, a little Parmesan, and a whole lot of comfort! This lemon chicken linguine combines tender chicken with pasta tossed in a silky garlic-butter sauce. Fresh lemon adds brightness, while Parmesan brings everything together for an easy dinner that feels a little special.
I love serving it with my steamed artichokes and drawn butter—a delicious pairing for a family dinner!
Servings: 4–5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes
Ingredients
- 1 pound linguine
- 1½ pounds boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 3 tablespoons butter
- 4 garlic cloves, minced
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice, plus more to taste
- Âľ cup freshly grated Parmesan cheese, plus extra for serving
- 1 cup reserved pasta water, used as needed
- 2 tablespoons freshly chopped parsley
- Lemon wedges, optional, for serving
Instructions
1. Cook the pasta.
Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve 1 cup of pasta water before draining.
2. Prepare the chicken.
Slice the chicken breasts horizontally into thin cutlets. Pat dry and season both sides with salt and pepper.
3. Cook the chicken.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for approximately 4–5 minutes per side, depending on thickness, until golden and the internal temperature reaches 165°F. Work in batches if needed to avoid crowding the pan. Transfer to a plate, rest for 5 minutes, then slice into bite-size strips.
4. Make the lemon-garlic sauce.
Reduce the heat to medium-low. Add the remaining tablespoon of olive oil and the butter to the same skillet. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the lemon zest, lemon juice, and ½ cup of reserved pasta water. Stir, scraping up the golden bits from the bottom of the pan.
5. Toss the linguine.
Add the drained pasta and toss to coat. Remove the skillet from the heat. Gradually sprinkle in the Parmesan while tossing continuously. Add more reserved pasta water, a splash at a time, until the sauce is smooth and silky.
6. Finish and serve.
Add the chicken and any juices from the plate. Toss gently, then taste and adjust the salt, pepper, and lemon juice. Sprinkle with fresh parsley and serve with extra Parmesan and optional lemon wedges.
Ash’s Kitchen Tips
- Fresh Parmesan makes a difference. Finely grate it from a block for the smoothest sauce.
- Keep the chicken tender. Use evenly sized cutlets and check the temperature so they don’t overcook.
- Don’t skip the pasta water. It helps the sauce come together and coat every twirl.
- Make it extra lemony. Add another squeeze of fresh lemon just before serving.
What to Serve With It
My steamed artichokes with drawn butter are the perfect side! Add warm bread if you’d like something to soak up the lemon-garlic sauce.
🍋 Sunshine & Twirls Lemon Chicken Linguine
Ingredients
Method
- Cook the pasta.
- Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the chicken.
- Slice the chicken breasts horizontally into thin cutlets. Pat dry and season both sides with salt and pepper.
- Cook the chicken.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for approximately 4–5 minutes per side, depending on thickness, until golden and the internal temperature reaches 165°F. Work in batches if needed to avoid crowding the pan. Transfer to a plate, rest for 5 minutes, then slice into bite-size strips.
- Make the lemon-garlic sauce.
- Reduce the heat to medium-low. Add the remaining tablespoon of olive oil and the butter to the same skillet. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the lemon zest, lemon juice, and ½ cup of reserved pasta water. Stir, scraping up the golden bits from the bottom of the pan.
- Toss the linguine.
- Add the drained pasta and toss to coat. Remove the skillet from the heat. Gradually sprinkle in the Parmesan while tossing continuously. Add more reserved pasta water, a splash at a time, until the sauce is smooth and silky.
- Finish and serve.
- Add the chicken and any juices from the plate. Toss gently, then taste and adjust the salt, pepper, and lemon juice. Sprinkle with fresh parsley and serve with extra Parmesan and optional lemon wedges.
Notes
Ash’s Kitchen Tips
- Fresh Parmesan makes a difference. Finely grate it from a block for the smoothest sauce.
- Keep the chicken tender. Use evenly sized cutlets and check the temperature so they don’t overcook.
- Don’t skip the pasta water. It helps the sauce come together and coat every twirl.
- Make it extra lemony. Add another squeeze of fresh lemon just before serving.
