This quick and light Lemon Linguine with Chicken is a simple yet sophisticated weeknight meal. Thin, seasoned chicken breasts are lightly dredged in flour and pan-fried until golden. Leeks are then sautéed before adding chicken broth and fresh lemon juice to create an easy, flavorful sauce—all without heavy cream or cheese.
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A Healthy Lemon Chicken Linguine Recipe
I’ve been making this dish for years, and it has easily become a family favorite.
I first shared a version of this recipe back in 2016 using zucchini noodles, but as my kitchen routine evolved, so did this dish!
I wanted to update this post to reflect the version I actually make most regularly now—using hearty whole wheat linguine for a more satisfying, classic pasta feel.
I first found the recipe on the Cooking Light website while searching for easy, healthy dinners, and over time I’ve tweaked it into what you see here today.
Don’t stress about the butter in this recipe, you can still have a healthy dish that has a little butter.
We’re big fans of simple chicken and lemon dishes like these Lemon Pepper Chicken Strips and this Lemon Chicken Chow Mein.
Ingredient Photo: Lemon Chicken and Leek Pasta
Lemon Linguine with Chicken Ingredient Notes
Chicken: I use boneless skinless chicken breast that is sliced thinly so they cook quickly. You can use boneless skinless chicken thighs, but I stick with the breast.
Pasta: Whole wheat linguine is a healthier choice so I stick with it. You can use any regular long cut pasta like regular or thin spaghetti or angel hair pasta if that’s what you have.
Leeks: Leeks are a sweet and mild onion and are perfect in this recipe. See note below on how to clean leeks.
Broth: Low sodium chicken broth is best in keeping with the better-for-you plan of this dish.
Flour: All-purpose flour is what I use because we always have it on hand.
Butter: I use real butter mixed with oil to pan fry the chicken and finish the sauce.
Oil: Extra virgin olive oil is mixed with the butter to pan fry the chicken.
Garlic: I’ve used both fresh and jarred garlic for this recipe and they both work great.
Lemon: Fresh lemon juice works best in this recipe because it offers a bright addition to the dish.
Seasonings: This dish is simply seasoned with salt and black pepper.
How to Cut and Clean Leeks
Because leeks grow in sandy soil, a thorough rinse is essential for a grit-free meal. Start by trimming away the dark green tops—cut just below where the pale green stems start to fan out into the tough leaves. Slice the remaining white and light green stalks in half lengthwise, then place them in a large bowl of cold water. Swish them around well and let them sit for a few minutes; the sand will sink to the bottom, allowing you to easily scoop the clean, floating leeks off the top!
How to Make Lemon Linguine with Chicken
Jump to RecipeHere’s a quick look at the basic steps with photos. Just scroll (or jump) down to the recipe card for the full recipe with measurements and detailed instructions.
Chop the leeks and swish in a large bowl of water to clean.
Season the chicken and dredge in the flour on both sides.
Cook the chicken 4-5 minutes per side until golden brown.
Sauté the leeks and garlic until softened, about 4 minutes.
Add the chicken broth and lemon juice; simmer until reduced by half.
Toss in the cooked pasta and stir until well combined.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave until heated through.
Frequently Asked Questions
Yes! To make this recipe gluten-free, simply swap the linguine for your favorite gluten-free pasta and use a 1-to-1 gluten-free all-purpose flour for dredging the chicken. Since the sauce is naturally thickened by the flour on the chicken and the reduction of the broth, it should work beautifully with GF alternatives.
The secret is the flour dredge and the cooking time. Searing the chicken for just 4-5 minutes per side over medium-high heat creates a golden crust that locks in the juices. If you’re using large chicken breasts, I recommend slicing them into thinner cutlets so they cook through quickly without drying out.
Since this recipe relies heavily on leeks for its mild sweetness, I wouldn’t recommend a straight swap for a large yellow onion, as the flavor might become too sharp. If you can’t find leeks, shallots are your best bet—they share that same sophisticated, mellow flavor. If you must use a regular onion, stick to a sweet Vidalia onion and sauté it a bit longer on lower heat to properly caramelize it and take the ‘edge’ off.
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Lemon Chicken and Leek Linguine Recipe
Ingredients
- 4 thin boneless skinless chicken breasts 4-6 ounces each
- 1 teaspoon salt divided
- ½ teaspoon pepper
- ½ cup flour
- 4 tablespoons butter divided
- 2 tablespoons extra virgin olive oil
- 2 leeks
- 6 cloves garlic
- 1 cup low sodium chicken broth
- ¼ cup fresh lemon juice
- 8 ounces whole wheat pasta
Instructions
- Prep: Prepare the 2 leeks and chop the 6 cloves garlic(see note below for cleaning/cutting).
- Chicken: Season 4 thin boneless skinless chicken breasts with ½ tsp salt and ½ teaspoon pepper; dredge in ½ cup flour, shaking off excess.
- Sear: Melt 2 tablespoons butter with 2 tablespoons extra virgin olive oil in a skillet over medium-high heat. Cook chicken until browned and cooked through (4-5 mins per side). Lower to medium heat if the chicken is cooking to fast and the butter/oil mixture starts to burn. Remove and keep warm
- Pasta: When chicken is half done, cook 8 ounces whole wheat pasta al dente according to package directions, then drain.
- Sauté: Add 1 tablespoon butter, leeks, garlic, and remaining ½ teaspoon salt to the skillet; cook stirring occasionally until leeks are tender (about 4 mins).
- Reduce: Add 1 cup low sodium chicken broth and ¼ cup fresh lemon juice; simmer until reduced by half (3-4 mins). Remove from heat and stir in the final 1 tablespoon of butter.
- Combine: Toss in the cooked pasta until coated.
Oh my gosh, I have just become obsessed with zoodles! I will be trying this!
Aren’t they awesome?! Thanks!
Zucchini noodles with chicken… An amazing combo for dinner… Very tempting !
Thank you!
I love Low Carb meals. My husband just processed some zucchini last night and put it in freezer bags. I’m going to have to try this. I use the zucchini in my Spaghetti Pie. Looking forward to more of your Low Carb recipes 🙂
I am loving zoodles, much better for the waistline!
Sounds tasty!
Thank you!
This is definitely a win win combo.. Love it!!
Thank you!
I love low carbs meals…this looks really tasty and perfect for my dinner!
Thank you!!