Creamy Lemon Garlic Chicken Linguine with Parmesan Green Beans

This creamy lemon garlic chicken linguine is the perfect weeknight dinner that feels special enough for company. Tender pan-seared chicken cutlets are served over al dente linguine tossed in a rich, tangy lemon-garlic sauce with Parmesan cheese. Sautéed green beans add a pop of color and a fresh crunch, while a sprinkle of parsley finishes the dish beautifully.

The sauce comes together quickly using the pan drippings, creating a silky, flavorful coating for the pasta. With bright lemon zest, a hint of white wine vinegar and creamy mayonnaise, this dish balances richness and acidity perfectly. It’s a satisfying meal that’s ready in about 30 minutes.

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Ingredients

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim green beans if necessary. Zest and halve the lemon lengthwise; thinly slice half the lemon into half-moons (remove seeds). Peel and mince or grate garlic. Roughly chop parsley. Grate Parmesan into a medium bowl.
2. Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green beans, salt and pepper. Cook, stirring occasionally, until lightly browned and softened, 4-6 minutes. Turn off heat; transfer green beans to a plate. Toss with a pinch of lemon zest; tent with foil to keep warm. Wipe out pan.
3. Pat chicken dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about ½ inch thick. Season all over with salt and pepper. Place flour in a large bowl; add chicken and turn to fully coat. In the pan used for green beans, heat 1 TBSP butter and a large drizzle of oil over medium-high heat. Add coated chicken; cook until browned and cooked through, 5-7 minutes per side. Remove pan from heat. Transfer chicken to a cutting board. Let pan cool 2-3 minutes.
4. Melt 2 TBSP butter in the pan used for chicken over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Stir in mayonnaise, stock concentrates, half the vinegar, remaining lemon zest, ½ cup reserved pasta cooking water and a squeeze of lemon juice. Bring to a boil, then reduce heat to low. Return chicken to pan. Cook, flipping, until sauce has thickened and chicken is fully coated, 2-3 minutes. Transfer chicken to a cutting board.
5. To the pan with sauce, add lemon half-moons, drained linguine, half the parsley and half the Parmesan; toss until well combined. If sauce seems too thick, stir in splashes of reserved pasta cooking water. Season with salt and pepper.
6. Thinly slice chicken crosswise. Divide pasta between plates. Top with chicken, remaining Parmesan and remaining parsley. Serve with green beans on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute linguine with spaghetti, fettuccine or any long pasta. Adjust cooking time according to package directions.

Can I make this dish dairy-free?

You can use dairy-free butter and omit the Parmesan or use a dairy-free alternative. The sauce may have a slightly different texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.