Best 12 Lemon And Garlic Chicken Over Linguine Recipes

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Lemon and garlic are a classic combination that can brighten up any dish. When paired with chicken and linguine, they create a flavorful and easy-to-make meal that is perfect for a weeknight dinner. The chicken is marinated in a mixture of lemon juice, garlic, olive oil, and herbs, then grilled or roasted until cooked through. The linguine is tossed with a simple sauce made from the marinade, and the whole dish is finished with a sprinkling of fresh parsley or basil. The result is a delicious and healthy meal that is sure to please everyone at the table.

Let's cook with our recipes!

LEMON CHICKEN LINGUINE



Lemon Chicken Linguine image

A light pasta dish that's also good cold or at room temperature. It's attractive, versatile, and easy to change yield depending on how may you need to feed, so I love it for company with a green salad, asparagus, or fresh green beans.

Provided by MandAs

Categories     Chicken

Time 45m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
1 lb linguine, cooked al dente
1 small onion, sliced
3 garlic cloves, grated
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
2 lemons
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
salt and pepper

Steps:

  • In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
  • Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
  • Remove chicken from the pan.
  • Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
  • Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.

LEMON-GARLIC CHICKEN THIGHS



Lemon-Garlic Chicken Thighs image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

8 chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
  • Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
  • In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
  • Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
  • While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
  • To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

CHICKEN LEMON LINGUINE



Chicken Lemon Linguine image

Grilled chicken on a bed of linguini with a buttery lemon sauce.

Provided by loafie

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 8

Number Of Ingredients 17

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

Steps:

  • 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 400.2 calories, Carbohydrate 48.9 g, Cholesterol 43.5 mg, Fat 14.2 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 5.9 g, Sodium 666.1 mg, Sugar 6.1 g

CREAMY GARLIC-LEMON CHICKEN



Creamy Garlic-Lemon Chicken image

I needed an easy way to prepare my family's favorite meal, lemon chicken, and this recipe is it! My entire family loves this rich slow-cooker dish, and everyone who eats it asks for the recipe-it's a keeper. I serve the chicken over a bed of rice or couscous and spoon some of the creamy sauce over the top.-Nan Slaughter, Sammamish, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

1 cup vegetable broth
1-1/2 teaspoons grated lemon zest
3 tablespoons lemon juice
2 tablespoons capers, drained
3 garlic cloves, minced
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup heavy whipping cream
Hot cooked rice

Steps:

  • In a small bowl, combine the first six ingredients. Place chicken in a 5-qt. slow cooker; pour broth mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken from slow cooker; keep warm. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat and stir in cream. Serve chicken and rice with sauce.

Nutrition Facts : Calories 301 calories, Fat 15g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0g fiber), Protein 35g protein.

LEMON GARLIC CHICKEN



Lemon Garlic Chicken image

I made this randomly and it was delicious.

Provided by Violet Kenow

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 3

Number Of Ingredients 6

2 tablespoons butter
3 skinless, boneless chicken breast halves
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
2 tablespoons garlic powder
1 lemon, juiced

Steps:

  • Melt butter in a skillet over medium-high heat.
  • Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
  • Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g

CREAMY LEMON GARLIC CHICKEN RECIPE BY TASTY



Creamy Lemon Garlic Chicken Recipe by Tasty image

Here's what you need: chicken breasts, coconut oil, chicken broth, greek yogurt, lemon, garlic cloves, oregano, spinach, salt, pepper

Provided by Joey Firoben

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

4 chicken breasts
2 tablespoons coconut oil, divided
1 cup chicken broth
½ cup greek yogurt
½ lemon, juiced
3 cloves garlic cloves, minced
2 teaspoons oregano
6 oz spinach
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.
  • Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
  • Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
  • Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.
  • Toss in the garlic and sautée until fragrant, about 30 seconds.
  • Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
  • Let the mixture reduce for a few minutes until it has thickened.
  • Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
  • Place the chicken breasts back into the pan and transfer the pan to the oven.
  • Bake for 15 minutes or until the chicken is fully cooked.
  • Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
  • Enjoy!

Nutrition Facts : Calories 543 calories, Carbohydrate 22 grams, Fat 26 grams, Fiber 1 gram, Protein 50 grams, Sugar 7 grams

GRILLED GARLIC LEMON PEPPER CHICKEN OVER LINGUINE



Grilled Garlic Lemon Pepper Chicken over Linguine image

A delicious marinade for grilling meats and we love this with chicken breasts to keep it juicy and flavorful.

Provided by Claudia Lamascolo

Categories     grilling recipes, chicken recipes, lemon recipes, pasta recipes

Time 3h35m

Number Of Ingredients 19

Chicken Marinade:
4 boneless chicken breasts (around 2 1/2 pounds) cut them in half lengthwise
1/4 cup fresh lemon juice
1/4 olive oil
1/2 teaspoons each oregano, parsley, garlic powder, pepper, salt optional cayenne pepper
1 teaspoon minced garlic
(Marinade Chicken for at least one hour or overnight however, if using seafood 10 to 15 minutes)
Lemon Sauce
1/4 cup fresh lemon juice
1 teaspoon minced garlic
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup chicken broth or white wine
dash salt and pepper to taste
1 tablespoon parsley
1/4 cup olive oil
3 tablespoons butter
1/2 pasta water
Pasta of choice cooked to package instructions, drained, and reserving 1/2 cup pasta water

Steps:

  • Slice the chicken breasts on a cutting board in half.
  • Whisk all the marinade ingredients and add the chicken to it marinate for at least 3 hours or overnight. For seafood, 10 t0 15 minutes.
  • Heat the grill to medium-high heat.
  • Grill on both sides until it gets a nice char and the thickest part is 165 degrees using a meat thermometer.
  • Boil the pasta and set it aside reserving the pasta water.
  • In the meantime, make the sauce.
  • In a deep frying pan, saute the garlic in 2 tablespoons olive oil and do not let it brown this takes around 2 minutes.
  • Add all the rest of the sauce ingredients and pasta water then simmer for around 5 to 6 minutes.
  • Pour the sauce on the cooked pasta and top with the grilled chicken.

LEMON GARLIC CHICKEN PASTA



Lemon Garlic Chicken Pasta image

A crowd pleasing pasta that's weeknight easy and dinner party elegant!

Provided by Marissa Stevens

Categories     Main Course

Time 30m

Number Of Ingredients 10

12 ounces dried spaghetti (or other long, thin pasta)
3 tablespoons olive oil
2 tablespoons butter
5 large garlic cloves (minced)
1/4 teaspoon crushed red pepper flakes (or more)
1 pound boneless skinless chicken breasts (cut into bite size pieces)
kosher salt and freshly ground black pepper (to taste)
1 large lemon (juice and zest)
1/3 cup chopped fresh parsley
2 ounces parmesan cheese (freshly grated, optional)

Steps:

  • Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
  • Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add chicken and season with salt and pepper; cook and stir until chicken is just cooked through, 4 to 5 minutes. Remove from heat.
  • Once you've drained the pasta, set skillet with chicken mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
  • Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and serve.

Nutrition Facts : Calories 659 kcal, Carbohydrate 68 g, Protein 41 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 97 mg, Sodium 420 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving

LEMON AND GARLIC CHICKEN OVER LINGUINE



LEMON AND GARLIC CHICKEN OVER LINGUINE image

Categories     Chicken     Pasta     Sauté     Quick & Easy

Yield Anywhere from 4 to 6 servings

Number Of Ingredients 12

2 lbs of skinless/boneless chicken breasts cut up into 1 inch cubes.
4 large or 6 small cloves of garlic chopped.
1/3 cup fresh chopped parsley.
1/4 cup extra virgin olive oil.
2 TBS of corn starch(wheat flour may be substituted).
1/2 tsp salt.
1/2 tsp fresh ground black pepper.
1/4 cup white wine.
1/2 cup chicken stock.
1/2 cup freshly grated Romano or Asiago cheese.
1 lb Linguine Pasta.
Juice from one large lemon.

Steps:

  • Add chicken to a bowl large enough to hold it all and add the garlic, white wine, salt & pepper and the corn starch. Allow to marinate for 20 minutes. Heat a skillet and add the extra virgin olive oil, when oil is hot add everything from the chicken bowl and sauté until chicken begins to brown. Add the lemon juice and chicken stock and allow to simmer until it begins to thicken. At the same time as you are preparing the above on a separate burner have your linguine boiling and drain when it reaches your desired doneness, I like mine very al dente. If sauce is too thick some water or more chicken stock may be added. Toss your pasta, chicken and parsley together and put in large serving dish. Sprinkle your cheese over the top and serve. Enjoy!

GRILLED CHICKEN OVER LEMON & GARLIC PASTA RECIPE - (3.7/5)



Grilled Chicken Over Lemon & Garlic Pasta Recipe - (3.7/5) image

Provided by hicksofmarvin

Number Of Ingredients 11

For the Grilled Chicken:
For the Pasta: 4 ounces whole wheat thin spaghetti
1/2 teaspoon dried parsley
freshly grated lemon zest from 1 lemon
3-4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
juice of 1 lemon (about 2-3 tablespoons)
salt & pepper, to taste
1 cup sugar snap peas
1/4 cup grated parmesan cheese
4 (4-ounce) chicken breasts, fat removed seasoning of choice (lemon pepper, Santa Maria seasoning, Johnny's Garlic Spread, etc.)

Steps:

  • Cook pasta according to package directions. Drain. While pasta is cooking, preheat grill (indoor or outdoor). Wash chicken breasts and pat dry with a paper towel. Season both sides of chicken breasts with your choice of seasoning (just about any herb goes well with lemon, so you're pretty safe here). Lightly oil the grill. Grill chicken for approximately 6-8 minutes on each side, or until juices run clear (or until meat reached 165 degrees). Remove from heat, cool slightly, and slice. Meanwhile (while pasta and chicken are cooking), heat oil in a large skillet over medium heat. Sauté parsley, lemon zest and garlic in oil until garlic is tender (be careful not to burn the garlic). Add the drained pasta to the skillet. Add the sugar snap peas and sprinkle with lemon juice and season with salt and pepper, to taste. Divide pasta among four plates. Top each plate with 1 tablespoon parmesan cheese and sliced chicken breast.

LEMON CHICKEN PASTA



Lemon Chicken Pasta image

My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. -Aileen Rivera, Bronx, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/2 cup all-purpose flour
8 ounces uncooked capellini or angel hair pasta
3 tablespoons olive oil, divided
1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
1 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup plus 3 tablespoons minced fresh parsley, divided
Lemon wedges, optional

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

Nutrition Facts : Calories 403 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

LEMON GARLIC CHICKEN OVER ANGEL HAIR PASTA



Lemon Garlic Chicken over Angel Hair Pasta image

Elegant and delicious. 2/22/09 After reading some reviews and problem of too much liquid I would suggest decreasing to perhaps 1 1/2 cups or use the pasta water which has the starch from the pasta that would provide a thickener. Also, be sure all of the flour was used to coat the chicken; that could also be a part of the problem Thanks for the all the input reviewers!

Provided by Vicki in CT

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup flour
4 tablespoons parmesan cheese, grated
1/2 teaspoon garlic powder
1 lb boneless skinless chicken breast, cubed
4 tablespoons butter
1 lemon, juice of
1/2 cup white wine
2 cups hot water
1 chicken bouillon cube, disolved in above water
12 ounces angel hair pasta
1/4-1/2 cup parmesan cheese, freshly grated

Steps:

  • Combine flour, parmesan, and garlic powder. Dredge chicken in mixture.
  • Melt butter in large skillet. Add chicken and brown. Add liquid. Stir until thickened.
  • Meanwhile cook pasta according to package directions.
  • Drain pasta and place in large serving bowl.
  • Pour chicken and sauce over pasta. Toss gently. Top with grated cheese.
  • Garnish with fresh lemon slices and fresh parsley.

Nutrition Facts : Calories 684.5, Fat 19.3, SaturatedFat 10.2, Cholesterol 113.2, Sodium 654.6, Carbohydrate 78.3, Fiber 3.2, Sugar 3.2, Protein 41.6

Here is an improved summary tips and conclusion for the article "Lemon and Garlic Linguine with Grilled Herb-Butter Shrimp":

Summary

1. Use fresh herbs and juicy lemons for the best results. Opt for fresh parsley, basil, or rosemary, and select organic lemons when available.

2. Don't overcook the shrimp. Cook the shrimp just until they turn opaque and pink, about 2-3 minutes per side. Overcooked shrimp will become tough and chewy.

3. Save some of the shrimp stock for later. Before cooking the shrimp, remove the shells and save them to make shrimp stock. You can make shrimp stock by simmering the shells in boiling water for about 30 minutes.

4. Make the creamy Parmesan cheese and sun-dried tomato pesto in advance. This will save time and help the flavors meld together better.

5. Toss the shrimp and asparagus in the creamy Parmesan cheese and sun-dried tomato pesto before serving. Make sure the shrimp is fully coated to maximize the flavors.

Conclusion

Lemon and Garlic Linguine with Grilled Herb-Butter Shrimp is a quick and easy recipe that is perfect for busy weeknight dinners. The combination of zesty lemons, fragrant herbs, garlicky butter, and briny Parmesan cheese is sure to please even the most discerning palate. With proper meal preparation, the cooking process can be streamlined, allowing you to enjoy this delicious dish in no time. Simply prepare the shrimp stock, creamy Parmesan cheese and sun-dried tomato pesto, and grilled shrimp ahead of time. When it's time for dinner, all you have to do is cook the asparagus and toss everything together. Follow our tips for the best results and enjoy a delightful meal that's sure to become a family favorite.

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