Lemon Rosemary Spaghetti with Chicken
Bright, zesty, and bursting with flavor, Lemon Rosemary Spaghetti with Chicken is the ultimate weeknight dinner that feels gourmet. This dish combines tender spaghetti tossed in a luscious garlic and lemon sauce, enhanced by the earthy aroma of fresh rosemary and a hint of red pepper flakes for subtle heat. Juicy golden-browned chicken breast slices add heartiness, while parmesan cheese and a touch of butter create a silky finish. Perfectly balanced with the tang of fresh lemon juice and zest, this recipe offers a refreshing twist on classic pasta dishes. Quick to prepare in just 40 minutes, it’s an ideal choice for anyone craving a comforting yet vibrant meal. Serve it family-style, garnished with fresh parsley and extra parmesan for an irresistible presentation.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 large chicken breasts
- 3 tbsp olive oil
- 4 minced garlic cloves
- 2 tsp fresh rosemary
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1.5 cups parmesan cheese
- 1 cup chicken broth
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
- 2 tbsp butter
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
While the pasta cooks, season both sides of the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
Heat 2 tbsp 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 fully cooked and golden brown. Remove them from the skillet, let them rest for a few minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tbsp of olive oil and the butter. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the fresh rosemary, red pepper flakes, and lemon zest. Cook for 30 seconds, then deglaze the skillet by pouring in the chicken broth and lemon juice. Stir the mixture and let it simmer for 3-4 minutes to reduce slightly.
Add the cooked spaghetti to the skillet and toss to coat the pasta in the sauce. If needed, add the reserved pasta water, 1 tbsp at a time, to loosen the sauce.
Stir in the grated parmesan cheese and mix until the pasta is evenly coated. Adjust seasoning with additional salt and black pepper, if needed.
Add the sliced chicken back into the skillet and toss gently to combine.
Garnish with chopped fresh parsley and serve warm. For an extra touch, sprinkle with additional parmesan cheese.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 5.3 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1495 mg | 115% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 581 mg | 12% | |
*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.
