Olive Oil Chicken Spaghetti
Elevate your weeknight dinner game with this vibrant and flavorful Olive Oil Chicken Spaghetti! This easy-to-make recipe features tender, golden-brown chicken bites, savory garlic, and a burst of freshness from cherry tomatoes and baby spinach. Tossed in a light yet luscious olive oil and Parmesan-infused sauce, this dish is perfectly balanced with a hint of heat from red pepper flakes and a zing of fresh lemon juice. Ready in just 35 minutes, it’s a crowd-pleasing pasta that’s as wholesome as it is delicious, finished with a sprinkle of parsley for a bright, herby touch. Ideal for families or entertaining, this Mediterranean-inspired chicken spaghetti dish is sure to become a new favorite. Search no further for a comforting, wholesome spaghetti recipe packed with both flavor and simplicity!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 pieces boneless, skinless chicken breasts
- 4 tbsp olive oil
- 4 pieces garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 piece lemon (for juice)
Instructions
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, cut the chicken breasts into bite-sized pieces. Season 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-high heat. Add the chicken pieces and cook for 6-8 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of olive oil. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 3 minutes, stirring occasionally, until they begin to soften and release their juices.
Add the baby spinach to the skillet and cook for another 2 minutes until wilted.
Return the cooked chicken to the skillet and toss to combine. Squeeze in the juice of 1 lemon and stir well.
Add the spaghetti to the skillet and toss everything together. Gradually add reserved pasta water, a few tablespoons at a time, to loosen the mixture as needed.
Stir in the grated Parmesan cheese and season with the remaining salt and pepper to taste. Cook for 1-2 minutes, stirring constantly, until the cheese melts into the sauce.
Remove from heat and garnish with fresh parsley. Serve warm with additional Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3369 mg | 146% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 12.7 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1988 mg | 42% | |
*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.
