Quick Lemon Chicken Spaghetti
Bright, zesty, and irresistibly satisfying, this Quick Lemon Chicken Spaghetti is the perfect weeknight dinner that’s ready in just 30 minutes. Tender slices of golden seared chicken are tossed with al dente spaghetti in a light, flavorful lemon-garlic sauce. A hint of freshly grated Parmesan adds richness, while a sprinkle of red pepper flakes (optional) brings a subtle kick. Infused with fresh lemon juice and zest, this dish strikes the perfect balance of tangy and savory. Topped with a pop of fresh parsley, it’s a vibrant, one-pan pasta recipe that’s as easy to prepare as it is to devour. Perfect for busy evenings, this meal is a quick and delightful way to bring a little sunshine to your table.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 pieces chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 3 pieces garlic cloves, minced
- 0.25 cup lemon juice, freshly squeezed
- 1 tbsp lemon zest
- 0.5 cup parmesan cheese, grated
- 0.5 cup chicken broth
- 2 tbsp parsley, chopped
- 0.25 tsp 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 before draining the spaghetti and set the pasta aside.
While the pasta is cooking, pat the chicken breasts dry with a paper towel. Season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside to rest. Slice the chicken into thin strips or bite-sized pieces once cool enough to handle.
In the same skillet, reduce the heat to medium, and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute, until fragrant.
Stir in the chicken broth, lemon juice, and lemon zest, scraping any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes.
Add the cooked spaghetti to the skillet and toss to coat in the lemon sauce. If the mixture is too dry, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Stir in the parmesan cheese and red pepper flakes (if using). Add the sliced chicken back to the skillet and toss gently to combine.
Remove from heat and garnish with chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.2 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 9.6 mg | 53% | |
| 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.
