Family Favorite Lemon Chicken Spaghetti
Bright, tangy, and irresistibly creamy, Family Favorite Lemon Chicken Spaghetti is the ultimate comfort meal that brings a burst of flavor to your dinner table. Tender spaghetti is coated in a luscious lemon cream sauce infused with fresh lemon zest, garlic, and Parmesan cheese, creating a perfect balance of zesty and savory. Juicy, golden-browned chicken slices elevate this dish, while a sprinkle of fresh parsley and optional red pepper flakes add a touch of elegance and spice. Ready in just 40 minutes, this easy-to-make recipe is perfect for weeknight dinners or casual family gatherings. Serve it with extra Parmesan for a cheesy finish, and watch it become a go-to favorite in your household!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 1 lb Chicken breast
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 tbsp Lemon zest
- 0.25 cup Fresh lemon juice
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set 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 4-5 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet, let it rest, then slice it thinly.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds, or until fragrant (do not let it burn).
Add the lemon zest, lemon juice, chicken broth, and heavy cream to the skillet. Stir to combine, scraping any browned bits from the bottom of the pan.
Bring the sauce to a gentle simmer, then stir in the grated Parmesan cheese. Let the sauce cook for 2-3 minutes, or until it slightly thickens.
Add the cooked spaghetti to the skillet, tossing it gently in the lemon cream sauce to coat. If the sauce seems too thick, use the reserved pasta water, a tablespoon at a time, to loosen it to your desired consistency.
Stir in the sliced chicken and let it warm through. Taste and adjust seasoning with additional salt and pepper if needed.
Finish the dish by sprinkling fresh parsley and optional crushed red pepper flakes for a bit of heat.
Serve immediately with extra Parmesan cheese on the side for garnish.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 458 mg | 10% | |
*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.
