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Lemon Chicken Pasta Recipe

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4.2 from 12 reviews

This Lemon Chicken Pasta recipe combines juicy grilled chicken breasts with a creamy, tangy lemon sauce tossed with linguine pasta. Ready in just 30 minutes, it’s a delightful and fresh dish perfect for a quick weeknight dinner or a flavorful weekend treat. The sauce is made from a simple roux with butter and flour, enriched with chicken broth and freshly squeezed lemon juice, then garnished with fresh basil and parmesan cheese for a bright and savory finish.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 3 chicken breasts (boneless, skinless)

Seasonings

  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper

Pasta

  • 8 ounces linguine (dry)

For the Sauce

  • 2 tablespoons olive oil
  • 4 tablespoons salted butter
  • 2 1/2 tablespoons flour
  • 1 1/2 cups chicken broth (regular strength)
  • 1/4 cup lemon juice (freshly squeezed)

Garnish

  • 1/2 cup fresh basil leaves (torn or chopped)
  • 1/2 cup parmesan cheese (freshly shaved)

Instructions

  1. Season: Pat dry the chicken breasts using clean paper towels to remove excess moisture. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides of the chicken breasts to enhance flavor.
  2. Grill: Preheat and grease an outdoor grill or an indoor cast iron grill pan. Cook the chicken over medium-high heat for approximately 3-4 minutes per side, depending on the thickness, until just cooked through. Remove from heat and set aside, keeping warm to retain juices.
  3. Boil: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta well, then toss with olive oil to prevent sticking and keep it warm.
  4. Make Roux: While the pasta is cooking, melt the salted butter in a skillet over medium-high heat. Add the flour and whisk continuously until the mixture is smooth and fully combined, forming a roux as the base for the sauce.
  5. Simmer: Gradually whisk in the chicken broth and freshly squeezed lemon juice. Add kosher salt, garlic powder, and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 minutes until the sauce thickens to a creamy consistency.
  6. Serve: Toss the warm lemon sauce with the linguine until evenly coated. Divide the pasta onto four plates. Slice the grilled chicken breasts and arrange them over or beside the pasta. Garnish each serving with torn fresh basil leaves and freshly shaved parmesan cheese. Serve immediately for the best flavor and texture.

Notes

  • For juicier chicken, let it rest for a few minutes after grilling before slicing.
  • Use freshly squeezed lemon juice for the best bright flavor in the sauce.
  • Adjust seasoning according to taste, especially salt and pepper.
  • To make this dish gluten-free, substitute gluten-free pasta and use gluten-free flour for the roux.
  • Fresh basil and parmesan can be adjusted or omitted for dietary preferences.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Italian-American

Find it online: https://recipeteach.com/lemon-chicken-pasta-recipe/