Creamy Lemon-Garlic Chicken Linguine
with Parmesan & Sautéed Green Beans
- Wheat
- Eggs
- Milk
For this tangy twist on a classic pasta dish, 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 a color, while a shower of chopped parsley provides the perfect herbaceous finish.
Ingredients
8 ounce
Green Beans
2 unit
Chicken Stock Concentrate
1 unit
Lemon
5 teaspoon
White Wine Vinegar
2 tablespoon
Flour
(Contains: Wheat)
2 clove
Garlic
6 ounce
Linguine Pasta
(Contains: Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Parmesan Cheese Block
(Contains: Milk)
12 ounce
Chicken Cutlets
¼ ounce
Parsley
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
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.
-
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.
-
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.
-
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.
- 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.
-
Thinly slice chicken crosswise.
-
Divide pasta between plates. Top with chicken, remaining Parmesan, and remaining parsley. Serve with green beans on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the bright lemon-garlic taste, though some found the vinegar too strong and overpowering.
- Ease of prep: Several noted this requires many steps and dishes, making it more time-consuming than expected.
- Suggestions: Try less vinegar or skip it entirely; add cream cheese or sour cream for true creaminess. 🍋
- Sauce: The mayo-based sauce often turns out thin and brothy rather than creamy as pictured.
- Green beans: Many felt they don't pair well with this dish; consider pre-cooking them briefly before sautéing.
- Lemon slices: Some found the lemon half-moons too bitter to eat; consider removing before serving.
