Name: Chicken Lemon Linguine
Ingredients: 3 tablespoons butter; 2 tablespoons olive oil, or more as needed; 1 small onion, chopped; 2 cloves garlic, minced, or more to taste; 2.5 cups milk; 3 cubes chicken bouillon; 2 teaspoons dried oregano; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 1 cup cold water; 2 tablespoons cornstarch; 0.5 pound seasoned grilled chicken chunks; 1 (16 ounce) package linguine pasta; 0.25 cup lemon juice; 3 tablespoons chopped fresh parsley; 1 teaspoon lemon zest; 0.5 cup grated Parmesan cheese, or to taste

Ingredients

3 tablespoons butter
2 tablespoons olive oil, or more as needed
1 small onion, chopped
2 cloves garlic, minced, or more to taste
2.5 cups milk
3 cubes chicken bouillon
2 teaspoons dried oregano
0.25 teaspoon salt
0.25 teaspoon ground black pepper
1 cup cold water
2 tablespoons cornstarch
0.5 pound seasoned grilled chicken chunks
1 (16 ounce) package linguine pasta
0.25 cup lemon juice
3 tablespoons chopped fresh parsley
1 teaspoon lemon zest
0.5 cup grated Parmesan cheese, or to taste

Steps

Heat butter and olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot butter-oil mixture until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
Whisk together cold water and cornstarch in a small bowl until smooth. Mix cornstarch mixture and chicken chunks into sauce; cook until heated through and thickened, about 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes; drain.
Reduce heat under the saucepan with sauce to low. Add lemon juice, parsley, and lemon zest; cook until heated through, 1 to 2 minutes. Add cooked linguine, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.