Recipe courtesy of The Tastemade Kitchen

Lemon Chicken Alfredo Linguine

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  • Level: Easy
  • Total: 2 hr 20 min
  • Active: 30 min
  • Yield: 2 servings
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3/4 pound linguine

Kosher salt and freshly ground black pepper 

4 tablespoons unsalted butter 

2 cloves garlic, minced 

1 cup heavy cream 

Zest and juice from 1 medium lemon (about 3 tablespoons juice) 

1/2 cup freshly grated Parmesan  

1 cup chopped leftover Simple Roast Chicken, recipe follows

Thinly sliced chives, for garnish, optional 

Simple Roast Chicken:

One 5 1/2-pound chicken

Kosher salt and freshly ground black pepper 

4 sprigs thyme 

1/2 lemon 

Olive oil 


  1. Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/4 cup of the pasta water.
  2. Melt the butter over medium heat in a large saute pan. Add the garlic and cook, while stirring, until fragrant. Pour in the cream and season with salt and pepper. Simmer for 3 to 4 minutes, then stir in the lemon zest and juice, cheese, chicken and finally the cooked pasta. Stir in some reserved pasta water to loosen it up a bit if needed. Sprinkle in the chives if using, toss all together and serve. 

Simple Roast Chicken:

  1. Preheat the oven to 425 degrees F. Line a rimmed sheet tray with parchment paper. Pat the chicken dry with paper towels. Generously salt and pepper the inside and outside of the chicken. Place the thyme and lemon into the cavity. Place on the prepared sheet tray and drizzle with olive oil. Roast the chicken until the juices run clear and a thermometer inserted in the thickest part of the thigh reads 165 degrees F, about 1 1/2 hours. Remove from the oven and let rest for 20 minutes before carving.
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