Linguine with lemon cream sauce and chicken is a delightful and comforting pasta dish that is perfect for any season. This recipe is easy to make and full of flavors, making it a crowd-pleaser. The creamy sauce is tangy and rich, and the chicken adds a protein boost to the dish. The linguine is cooked to perfection and adds a perfect texture to this scrumptious pasta dish. This recipe is perfect for a cozy dinner with family and friends or as a main course for a special occasion. Here’s how to make this delicious Linguine with Lemon Cream Sauce and Chicken recipe that is sure to become a staple in your recipe collection.
The Best Bake Linguine with Lemon Cream Sauce and Chicken
Ingredients
- 1 lb linguine
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 lemon juiced and zested
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Roast the Chicken
- Preheat over to 450 Degrees F and pat the chicken breasts dry with a paper towel and season with salt and pepper on both sides. Brush each side of the chicken with olive oil and roast on a greased baking sheet or pan for 20 minutes or until the internal temperature reaches 165 degrees F. Remove from the oven and let rest 5 minutes before slicing.
Linguine
- Cook the linguine in salted boiling water until al dente (per pasta instructions.)
Lemon Cream Sauce
- In a large skillet, melt the 4 tablespoons of butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stirring occasionally.
- Add the white wine to the skillet and cook until it has reduced by half, about 2-3 minutes. Stirring occasionally.
- Add the heavy cream and chicken broth to the skillet, and bring to a simmer. Simmer until the sauce has thickened slightly, about 5-6 minutes. Stirring occasionally.
- Stir in the grated Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste.
- Add the cooked linguine to the skillet, and toss everything together until the pasta is coated with the sauce.
- Plate the linguine with lemon cream sauce and put the sliced chicken on top of the pasta.
- Garnish with grated parmesan cheese chopped parsley and serve hot.
- This Linguine with lemon cream sauce and chicken recipe is a crowd-pleaser that’s easy to make and full of flavor. The lemon cream sauce is rich and tangy, and the chicken adds a protein boost to the dish. Enjoy!
Notes
- Season your chicken with salt and pepper before cooking it. This will give it more flavor and make it taste more delicious.
- Don’t overcook your chicken. Cook it until it’s no longer pink in the center, but be careful not to overcook it, or it will become dry and tough.
- Use fresh lemon juice and zest for the sauce. This will give it a bright, citrusy flavor that really makes the dish shine.
- Reserve some of the pasta water before draining the noodles. This starchy water can be used to thin out the sauce and help it cling to the noodles better.
- Taste and adjust the seasoning as you go. The lemon cream sauce can be quite rich, so make sure to taste it and adjust the salt and pepper as needed.
- Garnish the dish with fresh parsley or basil for a pop of color and flavor.
- Serve the pasta hot, straight from the pan, for the best taste and texture.
- Don’t have linguini?
While linguine is the classic pasta for this recipe, there are a few other types of pasta that could work well with the lemon cream sauce and chicken. Here are a few options:
- Fettuccine: This pasta is similar to linguine in shape, but it’s wider and flatter. The wider noodles will help capture more of the creamy sauce and the chicken pieces, creating a heartier and more filling dish.
- Penne: This pasta has a tubular shape with angled ends, which makes it great for holding sauce. The ridges on the outside of the penne noodles also help the sauce adhere to the pasta, ensuring each bite is flavorful and delicious.
- Farfalle: Also known as bowtie pasta, this pasta has a distinctive shape that’s both playful and elegant. The fun shape makes it a great option for more casual meals, while the broad, flat surface area of the pasta helps hold onto the creamy sauce and chicken pieces.
Jump To:
History:
Linguine with lemon cream sauce and chicken is a modern twist on traditional Italian pasta dishes. While the exact history of this particular dish is unknown, it is believed to have been created in the United States, where Italian-American cuisine has a long and rich history.
Pasta with cream-based sauces is a relatively recent development in Italian cuisine, with many traditional Italian pasta dishes featuring tomato-based sauces or olive oil and garlic. However, the use of cream-based sauces in pasta dishes has become increasingly popular in recent years, and the addition of lemon and chicken to the cream sauce creates a unique and delicious flavor profile.
The lemon cream sauce in this recipe adds a tangy, citrusy flavor to the dish, while the chicken provides protein and a hearty texture. The linguine, a long, thin pasta, is the perfect complement to the creamy sauce, and its delicate texture allows it to absorb the flavors of the sauce.
Overall, linguine with lemon cream sauce and chicken is a modern take on classic Italian cuisine that has become a favorite among food lovers worldwide.
Pairing Recommendations:
Linguine with lemon cream sauce and chicken pairs well with a variety of wines and sides. Here are some pairing recommendations:
- Wine Pairing: A crisp white wine such as Pinot Grigio or Sauvignon Blanc pairs well with the tangy lemon cream sauce in this dish. A light red wine such as Pinot Noir or Beaujolais can also complement the chicken and cream sauce.
- Salad: A simple green salad with a lemony vinaigrette can balance the richness of the cream sauce and provide a refreshing contrast to the dish.
- Vegetable Side: Roasted or grilled asparagus, broccoli, or Brussels sprouts can add a touch of sweetness and crunch to the dish. The vegetables can also be seasoned with lemon juice and zest to complement the sauce.
- Bread: A crusty Italian bread such as ciabatta or focaccia is perfect for sopping up the creamy sauce.
- Dessert: A light dessert such as lemon sorbet or fresh berries with whipped cream can provide a refreshing end to the meal.
Overall, the pairing recommendations for linguine with lemon cream sauce and chicken are focused on balancing the tangy lemon cream sauce and adding some freshness and crunch to the dish.
Nutritional Benefits:
While linguine with lemon cream sauce and chicken is not generally considered a “healthy” dish due to its high calorie and fat content, it does contain some beneficial nutrients.
Here are some nutritional benefits of the ingredients in this recipe:
- Chicken: Chicken is a good source of high-quality protein, which is important for building and repairing muscle tissue. It also contains vitamins and minerals such as niacin, phosphorus, and selenium.
- Garlic: Garlic has anti-inflammatory and immune-boosting properties, and may help reduce the risk of certain chronic diseases such as heart disease and cancer.
- Lemon: Lemon is a good source of vitamin C, which is important for immune function and skin health. It also contains antioxidants that may help protect against cell damage and inflammation.
- Parmesan cheese: Parmesan cheese is a good source of calcium and protein. It also contains vitamins and minerals such as vitamin A, vitamin B12, and phosphorus.
While this dish should be enjoyed in moderation due to its high calorie and fat content, it can be a satisfying and delicious meal that provides some beneficial nutrients.
Nutritional Breakdown:
The nutritional breakdown of the linguine with lemon cream and chicken recipe you described will vary based on the specific brands and quantities of ingredients used, as well as the serving size. However, here is an estimate of the nutritional information for one serving (assuming 4 servings total):
- Calories: 920
- Total fat: 43g
- Saturated fat: 25g
- Cholesterol: 209mg
- Sodium: 1154mg
- Total carbohydrate: 93g
- Dietary fiber: 4g
- Total sugars: 3g
- Protein: 38g
It’s worth noting that this recipe is relatively high in calories, fat, and sodium due to the heavy cream, butter, and Parmesan cheese. If you’re looking to make a healthier version, you could try using low-fat milk or cream, less butter, and less Parmesan cheese, or substituting some of the pasta with vegetables such as zucchini noodles or cauliflower rice.
Fun Facts:
- Linguine is a type of pasta that originated in the Liguria region of Italy. It is similar to spaghetti, but flatter and wider.
- Lemon cream sauce is a classic Italian sauce that is often served with seafood dishes such as shrimp or scallops. It is made with cream, lemon juice, and sometimes white wine or butter.
- Chicken is a common protein used in Italian cuisine, but it was not traditionally used in pasta dishes until more recent times.
- Adding lemon to pasta dishes is a popular way to brighten up the flavors and balance out the richness of cream or cheese-based sauces.
- The use of garlic in this dish adds depth of flavor and is a staple ingredient in many Italian dishes.
- Parmesan cheese is a classic ingredient in Italian cooking and is often used as a finishing touch on pasta dishes.
- Linguine with lemon cream sauce and chicken is a popular dish in many Italian-American restaurants and is often served with a side of garlic bread.
- This dish can be customized by adding vegetables such as spinach or roasted cherry tomatoes for added nutrition and flavor.
- Linguine with lemon cream sauce and chicken is a relatively quick and easy dish to make, making it a popular choice for weeknight dinners or special occasions.
- This dish can be adapted to suit different dietary needs or preferences by using gluten-free pasta, dairy-free cream substitutes, or vegetarian protein alternatives.
Humor:
Why did the linguine go to the doctor?
Because it was feeling a little al dente!
“I grew up in a world where the spaghetti and linguine was as precious as gold.”
– Mario Batali