California Chicken and Spaghetti
Experience the vibrant flavors of California with this easy and wholesome California Chicken and Spaghetti recipe! Tender, golden seared chicken breasts meet al dente spaghetti coated in a light, lemony sauce infused with garlic and olive oil. Fresh cherry tomatoes, creamy avocado, and nutrient-packed baby spinach add a burst of color and flavor, while a sprinkle of grated parmesan and fresh parsley delivers the perfect finishing touch. Ready in just 35 minutes, this dish is a modern fusion of comfort and freshness ideal for weeknight dinners or casual gatherings. Perfectly balanced with a hint of spice from optional red pepper flakes, this recipe is a crowd-pleaser that offers a delightful mix of textures and California-inspired ingredients.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 piece avocado, diced
- 2 cups baby spinach
- 2 tablespoons lemon juice, freshly squeezed
- 1 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set it aside.
While the pasta cooks, season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until they are golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet, let it rest on a cutting board for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices.
Stir in the baby spinach and cook for 1-2 minutes until it wilts.
Add the cooked spaghetti, reserved pasta water, lemon juice, and half of the grated parmesan cheese. Toss everything together to combine.
Gently fold in the diced avocado and sliced chicken. Cook for an additional 2 minutes to heat through.
Season with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes if using.
Plate the pasta and garnish with the remaining parmesan cheese and freshly chopped parsley. Serve immediately and enjoy your California Chicken and Spaghetti!
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4059 mg | 176% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 12.2 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1104 mg | 85% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2644 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
