Easy 30 Minute Lemon Chicken Linguine Recipes

LEMON CHICKEN PASTA

Steps:

• Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)
• While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.
• Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. Transfer to cutting board to cool slightly, squeeze half of the lemon juice over the top then cut into strips.
• In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.
• Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.
• Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt).
• Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with strips of chicken over warm bowls filled with pasta.

EASY 30 MINUTE LEMON CHICKEN LINGUINE

Steps:

• In an 8 X 11 baking dish add the chicken breasts. Score the top of the each chicken breasts 4 times about 1 inch in diameter and 1/8 of an inch deep. Juice the large lemon and pour lemon juice over the chicken breasts.
• Toss the chicken breasts in the lemon juice. In a small bowl whisk together seasonings. Then sprinkle the seasonings over both sides of the chicken breasts and rub in with your hands.
• In large frying pan add 1 tbsp garlic ghee and let heat on medium for 1 minute. Add chicken breasts and cover with aluminmum foil. Cook on each side for 8 minutes or until there is no pink on the inside ( may take 9 minutes for larger chicken breasts)
• Set the chicken breasts aside on cutting board when done cooking and let rest until the meal kit is ready. This will ensure the chicken stays juicy.
• Cook the Lemon Pesto Meal kit per directions on bag. At the last step, sprinkle cheese over the linguine and let melt into the mixture.
• Plate the lemon pesto linguine and sliced lemon basil chicken on top of the linguine. Sprinkle with feta and serve with lemon wedge. Enjoy!

LEMON GARLIC CHICKEN PASTA

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.

CHICKEN LEMON LINGUINE

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.