Creamy Lemon Garlic Chicken Linguine with Parmesan and Green Beans

This creamy lemon garlic chicken linguine is a tangy twist on classic pasta. Pan-seared chicken cutlets top silky linguine tossed in a buttery lemon-garlic pan sauce with Parmesan. Tender sautéed green beans on the side add a pop of color, while a shower of chopped parsley provides the perfect herbaceous finish.

With simple ingredients and straightforward steps, this dish comes together in about 35 minutes. It’s a satisfying meal that feels special enough for company but easy enough for a weeknight.

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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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView 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 lemon lengthwise; thinly slice half the lemon into half-moons (remove seeds from half-moons). 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 (1½ cups for 4 servings), 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 pan used for green beans, heat 1 TBSP butter (2 TBSP for 4 servings) 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 (4 TBSP for 4 servings) in 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 (ladle straight from pot if pasta hasn’t finished cooking yet) and a squeeze of lemon juice (all the vinegar and 1 cup reserved pasta cooking water for 4). 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 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 pasta shape?

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

What can I use instead of mayonnaise?

You can substitute mayonnaise with 2 tablespoons of heavy cream or crème fraîche for a similar creamy texture.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.