Chicken Lemon Linguine

Lemon and chicken linguine in a buttery sauce is a delicious way to use leftover grilled chicken--or a rotisserie chicken--for weeknight meals.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 400 Calories

Ingredients

• ¼ teaspoon salt
• 3 tablespoons butter
• 1 teaspoon lemon zest
• 2 tablespoons cornstarch
• 1 cup cold water
• ¼ cup lemon juice
• 2 ½ cups milk
• ¼ teaspoon ground black pepper
• 1 small onion, chopped
• 3 tablespoons chopped fresh parsley
• 3 cubes chicken bouillon
• 2 teaspoons dried oregano
• 1 (16 ounce) package linguine pasta
• 2 cloves garlic, minced, or more to taste
• 2 tablespoons olive oil, or more as needed
• ½ cup grated Parmesan cheese, or to taste
• ½ pound seasoned grilled chicken chunks

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 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.