Description
This creamy lemon-pesto chicken pasta combines juicy marinated grilled chicken breasts with a rich, flavorful lemon-infused pesto sauce tossed with tender linguine. A perfect balance of zesty, herby, and creamy notes makes this a delightful and comforting meal for any occasion.
Ingredients
Scale
Chicken Marinade
- 3 to 4 boneless skinless chicken breasts
- 1 cup bottled lemon pepper marinade
- 2 tsp dried basil
Sauce
- 2 Tbsp unsalted butter
- 1 tsp minced garlic
- 2 Tbsp all-purpose flour
- 1 cup milk
- 1 tsp lemon zest
- â…“ cup pesto
Pasta and Garnish
- 12 oz linguine pasta
- 1 tomato, chopped and seeded
Instructions
- Marinate the Chicken: Combine the lemon pepper marinade and dried basil in a bowl. Place the chicken breasts in the marinade, ensuring they are fully coated. Refrigerate for at least 30 minutes, or preferably overnight for maximum flavor infusion.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 12-15 minutes, turning occasionally, until they reach an internal temperature of 165°F (74°C) and are fully cooked through.
- Cook the Pasta: While the chicken grills, cook the linguine pasta according to package instructions until al dente. Drain well and set aside, keeping it warm until ready to toss with sauce.
- Prepare the Pesto Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Make the Roux and Sauce: Whisk in the all-purpose flour, stirring continuously until the mixture thickens and starts to bubble. Gradually whisk in the milk and lemon zest, continuing to stir as the sauce thickens over the next 3-5 minutes. Remove from heat and stir in the pesto thoroughly to combine flavors.
- Assemble the Dish: Slice the grilled chicken into strips. Toss the cooked linguine pasta with the creamy lemon-pesto sauce until evenly coated. Plate the pasta, top with sliced chicken, and garnish with the chopped and seeded tomato for a fresh burst of color and flavor.
Notes
- For best flavor, marinate the chicken overnight.
- Ensure the chicken is cooked to an internal temperature of 165°F to guarantee safety.
- Use fresh lemon zest for the best brightness in the sauce.
- You can substitute linguine with fettuccine or spaghetti if desired.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
