Lemon Chicken and Leek Linguine Recipe

Very close up of one serving of Lemon Linguine with Chicken and leeks on a white plate.

4.92 from 12 votes

Quick & Light Lemon Linguine with Chicken! This easy 30-minute dinner is made without heavy cream or cheese, using a simple lemon and butter sauce with fresh leeks and garlic for a bright, refreshing flavor. A perfect healthy weeknight meal that’s flavorful but not heavy. Learn the best way to clean leeks and cook juicy chicken cutlets in a zesty pan sauce. Your new favorite pasta!

Prep Time10

Cook Time18

Total Time28

Course: Main Course

Cuisine: American

Keyword: healthy pasta and chicken recipe, lemon chicken pasta, light chicken and pasta recipe

Servings: servings

Calories: 529kcal

Author: Mindy Boyd

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.

Notes

To make this with zucchini noodles instead of pasta: Just toss 10-12 ounces of spiralized zucchini into the pan after you add the final tablespoon of butter and cook until heated through, 3-4 minutes.

How to prep 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!

Timing tip: Start your pasta water immediately! You want it boiling and ready to drop the linguine when your chicken (or your final batch of chicken) is about halfway cooked.

If you change the amount this recipe makes using the 2x or number of servings it will NOT change the amount of butter and salt needed.

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Nutritional information is approximate.

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Nutrition