Lemon Chicken Spaghetti Toss
Brighten up your dinner routine with this zesty and satisfying Lemon Chicken Spaghetti Toss, a perfect blend of fresh citrus flavors and hearty textures. This quick and easy recipe features tender slices of golden-browned chicken breast, tossed with al dente spaghetti in a silky lemon-garlic butter sauce that’s enriched with chicken broth and Parmesan cheese. The fresh zest and juice of lemon add a vibrant tang, beautifully complemented by aromatic garlic and a touch of fresh parsley. Ready in just 40 minutes, this dish is ideal for busy weeknights yet elegant enough for entertaining. Serve this irresistible combination of flavors with an extra sprinkle of Parmesan for a comforting, restaurant-quality meal that your family will devour. Perfect for fans of lemon pasta and easy chicken dinners!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 medium boneless, skinless chicken breasts
- 1.5 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 3 tbsp lemon juice
- 1 zest of lemon
- 0.5 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Season the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/75°C). Remove from the skillet and let rest for 5 minutes, then slice into thin strips.
In the same skillet, reduce the heat to medium. Add 1 tablespoon of olive oil and 2 tablespoons of butter, allowing the butter to melt.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the chicken broth, lemon juice, and lemon zest. Simmer for 3-4 minutes to let the flavors meld together.
Reduce the heat to low and whisk in the remaining tablespoon of butter until the sauce is smooth and slightly thickened.
Toss the cooked spaghetti into the skillet with the lemon-garlic sauce, adding reserved pasta water a little at a time if the sauce seems dry.
Fold in the sliced chicken, grated Parmesan cheese, and chopped parsley. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with extra Parmesan and parsley if desired.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4792 mg | 208% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 5.2 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1419 mg | 30% | |
*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.
