Lemon Garlic Chicken with Whole Wheat Linguine

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve immediately in shallow bowls, garnished with fresh parsley and a pinch of red pepper flakes. A side of roasted asparagus or a fresh arugula …

Cuisine: Mediterranean Type: Dinner Time: 35 min Servings: 4 Calories: 552 per serving
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Nutrition Information

Each serving contains approximately 552 calories and 44.0g of protein. Macronutrients include 67.0g carbohydrates and 12.0g fats per serving.

Per Serving

Calories
552
Protein
44.0g
Carbohydrates
67.0g
Fats
12.0g

Total

Calories
2208
Protein
176.0g
Carbohydrates
268.0g
Fats
48.0g

Ingredients

This recipe requires 10 ingredients. All ingredients are commonly available at grocery stores.

  • 0.25 tsp Black Pepper
    freshly ground
  • 1.25 lb Boneless Skinless Chicken Breast
    cut into 1-inch bite-sized pieces, excess fat trimmed
  • 12.0 oz Whole Wheat Linguine
    dry, whole grain pasta
  • 2.0 tbsp Extra Virgin Olive Oil
    divided use for sautéing and finishing
  • 1.0 cup Low Sodium Chicken Broth
    or bone broth for extra protein
  • 4.0 clove Fresh Garlic
    minced or finely grated
  • 2.0 whole Fresh Lemon
    zested and juiced (seeds removed)
  • 0.25 cup Fresh Parsley
    flat-leaf, finely chopped
  • 1.0 tsp Dried Oregano
    crushed between fingers to release oils
  • 0.5 tsp Kosher Salt
    reduced sodium usage

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Gather all equipment: large pot for pasta, large skillet, chef's knife, cutting board, and measuring tools.
  2. Wash 2 whole lemons (240g) and 0.25 cup fresh parsley (15g) under cold running water.
  3. Zest both lemons to get about 1 tbsp zest, then slice and juice them to yield approximately 0.25 cup lemon juice (60ml); remove any seeds.
  4. Peel and mince 4 cloves garlic (20g); finely chop the parsley leaves.
  5. Measure 1 cup low sodium chicken broth (240ml) and set aside.
  6. Pat 1.25 lb chicken breast (570g) dry with paper towels and cut into 1-inch (2.5 cm) bite-sized pieces.
  7. Season chicken pieces with 0.5 tsp Kosher salt (3g), 0.25 tsp black pepper (1g), and 1 tsp dried oregano (2g).

2. Start Water & Sear Chicken

  1. Fill the large pot with water, salt generously, and place on high heat to bring to a boil (100°C).
  2. While water heats, place the skillet over medium-high heat and add 1 tbsp olive oil (15ml).
  3. Add the seasoned chicken pieces to the skillet in a single layer; do not overcrowd.
  4. Sear chicken undisturbed for 3 minutes until golden brown.
  5. Flip pieces and cook for another 1-2 minutes until cooked through, then transfer chicken to a clean plate.

3. Cook Pasta & Prepare Sauce

  1. Add 12 oz whole wheat linguine (340g) to the boiling water; stir immediately to prevent sticking.
  2. Set a timer for the pasta (approx 9-10 mins) and return attention to the skillet on medium heat.
  3. Add the remaining 1 tbsp olive oil (15ml) to the skillet and sauté the minced garlic for 30 seconds until fragrant but not browned.
  4. Pour in 1 cup chicken broth (240ml) and the lemon juice, scraping up browned bits (fond) from the bottom of the pan.
  5. Simmer the sauce for 5-6 minutes to reduce slightly while pasta finishes cooking.
  6. Reserve 0.5 cup pasta water (120ml), then drain the linguine.

4. Combine & Finish

  1. Return the cooked chicken and any accumulated juices back into the skillet with the simmering sauce.
  2. Add the drained linguine, lemon zest, and chopped parsley to the skillet.
  3. Toss everything together until pasta is evenly coated, adding reserved pasta water if needed to loosen the sauce.

Plating

  1. Select a wide, shallow pasta bowl and ensure it is warm.
  2. Using tongs or a carving fork, twirl a serving of the whole wheat linguine against a ladle or the pan's surface to create a tight, elevated nest, then place it in the center of the bowl.
  3. Arrange the seared chicken pieces atop and around the pasta nest, distributing them evenly so the golden crust is visible.
  4. Spoon the lemon-garlic pan juices generously over the chicken and pasta to give the dish a glossy, appetizing sheen.
  5. Sprinkle fresh chopped parsley and lemon zest from a height for even distribution and vibrant color contrast.
  6. Wipe the rim of the bowl with a clean cloth to remove any drips or splashes before serving.

Family Beverage

Sparkling water infused with fresh lemon slices and a sprig of mint

Alcohol Beverage

A crisp, chilled Sauvignon Blanc or Pinot Grigio to match the acidity of the lemon sauce

Serving Suggestions

Serve immediately in shallow bowls, garnished with fresh parsley and a pinch of red pepper flakes. A side of roasted asparagus or a fresh arugula salad with balsamic vinaigrette complements the citrus flavors perfectly.

Notes

For maximum flavor without excess sodium, use fresh herbs generously. If you prefer a lower carbohydrate option, this dish works beautifully with zucchini noodles or a legume-based pasta. Ensure the pan is not overcrowded when cooking the chicken to achieve a nice golden sear.

Storage

Allow the cooked chicken and pasta to cool to room temperature within two hours of preparation. Transfer to airtight containers and store in the refrigerator for up to 3 to 4 days. For optimal texture, store the pasta separately from the chicken and sauce to prevent the noodles from absorbing excess liquid and becoming soft.

Freezing

Freeze the chicken and lemon-garlic sauce in heavy-duty freezer bags or airtight containers for up to 3 months. For best results, freeze without the pasta and boil fresh linguine when ready to serve. If freezing the combined dish, consume within 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: wheat, gluten, sulfites. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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