Chicken Lemon Linguine

Chicken Lemon Linguine
  • 3 tablespoons butter
  • 2 tablespoons olive oil, or more as needed
  • 1 small onion, chopped
  • 2 cloves garlic, minced, or more to taste
  • 2 1/2 cups milk
  • 3 cubes chicken bouillon
  • 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup cold water
  • 2 tablespoons cornstarch
  • 1/2 pound seasoned grilled chicken chunks
  • 1 (16 ounce) package linguine pasta
  • 1/4 cup lemon juice
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1/2 cup grated Parmesan cheese, or to taste


  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.

05/06/2018
Chicken Lemon Linguine, recipe PT15M PT1H 5 455 calories

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