I came up with this recipe on the fly a few weeks ago when I wanted a chicken pasta dish for dinner. It’s basic enough that I usually have all of the ingredients on hand, yet it tastes very indulgent. I love the flavors of lemon and oregano together and the creamy sauce goes great with the crispy chicken. The lemon brightens up the dish so it doesn’t feel too heavy, which is often the case with cream sauces. Really, there’s nothing not to love about it! I think I know what I’m making for dinner tonight…
And a shout out to my iPhone, for picking up the slack when my DSLR battery was dead and there were food photos to be taken! How rude. But it did a decent job, didn’t it?
Creamy Lemon Chicken Linguini
- 4 boneless, skinless chicken breasts
- 1/4 cup flour
- 2 teaspoons dried oregano
- 2 tablespoons oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 teaspoons cornstarch
- 1 cup chicken stock
- 1 tablespoon fresh lemon juice
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- a pinch of black pepper
- 1/2 teaspoon lemon zest
- 1/4 cup freshly shredded parmesan
- 8 oz. linguini
- chopped parsley, to garnish
- lemon wedges, to garnish
Season the chicken breasts with salt and pepper on both sides. Combine the flour and oregano in a shallow dish and dredge the chicken in the mixture, gently shaking off the excess. Heat the oil in a medium skillet over medium heat. Cook the chicken until golden brown and cooked through, about 4-5 minutes on each side. Set aside and keep warm.
Start heating the water for the pasta. Meanwhile, in a medium saucepan, melt the butter over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Whisk the cornstarch into the cold chicken broth and add to the pan. Stir in the lemon juice, cream, salt, black pepper, and lemon zest. Bring to a boil and then reduce to a simmer. Stir in the parmesan and allow sauce to thicken. Taste and adjust seasoning as needed.
Cook the linguini according to the package instructions. Once cooked, toss with the sauce, reserving a small amount to spoon over the chicken. Cut the chicken into thin slices and serve on top of the pasta, garnished with the remaining sauce, some chopped parsley, and a lemon wedge.