Lemon Garlic Chicken Linguine with Parmesan Green Beans

This bright and creamy lemon-garlic chicken linguine brings together tender pan-seared chicken cutlets, silky gluten-free pasta and a luscious butter-lemon sauce. Finished with a shower of fresh parsley and Parmesan, every bite is balanced and satisfying.

Sautéed green beans on the side add a pop of color and a tender crunch, making this a complete meal that feels special yet comes together in under an hour. Perfect for a weeknight dinner that impresses.

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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

ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView 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. Trim green beans if needed. Zest and halve the lemon; slice half into thin half-moons (remove seeds). Mince or grate garlic. Chop parsley. Grate Parmesan into a medium bowl.
2. Once water boils, add linguine and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green beans, salt and pepper; cook until lightly browned and tender, 4-6 minutes. Transfer to a plate, toss with a pinch of lemon zest and cover with foil. Wipe out the pan.
3. Pat chicken dry. Place between two sheets of plastic wrap and pound to ½-inch thickness. Season with salt and pepper. Place flour in a bowl; coat chicken on both sides. In the same pan, heat 1 tablespoon butter and a drizzle of oil over medium-high heat. Cook chicken until golden and cooked through, 5-7 minutes per side. Transfer to a cutting board; let pan cool 2-3 minutes.
4. Melt 2 tablespoons butter in the pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in mayonnaise, stock concentrates, half the vinegar, remaining lemon zest, ½ cup reserved pasta water and a squeeze of lemon juice. Bring to a boil, then reduce to low. Return chicken to pan; cook, flipping, until sauce thickens and coats chicken, 2-3 minutes. Transfer chicken to cutting board.
5. To the pan sauce, add lemon half-moons, drained linguine, half the parsley and half the Parmesan. Toss to combine, adding more pasta water if needed. Season with salt and pepper.
6. Slice chicken crosswise. Divide pasta among plates, top with chicken, remaining Parmesan and remaining parsley. Serve green beans on the side.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, any linguine or long pasta works. Cook according to package directions until al dente.

How do I store leftovers?

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

Can I substitute the mayonnaise?

Mayonnaise adds creaminess and tang. You can use 2 tablespoons of heavy cream or Greek yogurt as a substitute, though the texture may vary slightly.