Crispy Lemon Chicken Bites & Spaghetti.
This Crispy Lemon Chicken Bites & Spaghetti is a perfect blend of crunchy chicken and creamy lemon pasta for a quick, flavorful weeknight dinner.
Equipment
- Large Skillet
- Pot for pasta
- Mixing Bowls
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 1 pound boneless, skinless chicken breasts cut into cubes
- Kosher salt and pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 3 tablespoons fresh lemon zest
- 2 to 3 tablespoons olive oil
- 8 ounces spaghetti or bucatini
- 1 cup reserved pasta water
- 2 cloves garlic minced
- 2 tablespoons fresh lemon juice
- ½ cup heavy cream
- ½ cup finely grated parmesan cheese plus more for topping
- ¼ cup chopped fresh parsley plus more for topping
Instructions
- Pat the cubed chicken breasts dry with paper towels. Season with kosher salt, pepper, and garlic powder. Toss chicken with cornstarch until well-coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 5-7 minutes, turning occasionally, until golden and cooked through. Remove and set aside on paper towels.
- Bring salted water to a boil in a large pot. Cook spaghetti or bucatini until al dente according to package instructions. Reserve 1 cup pasta water, then drain pasta.
- In the same skillet, add more olive oil if needed. Sauté minced garlic over medium heat until fragrant, about 30 seconds. Add fresh lemon juice, heavy cream, and half the lemon zest, stirring to combine.
- Return chicken to skillet and toss in the sauce. Gradually add reserved pasta water, stirring until desired sauce consistency is reached. Add cooked pasta and toss to coat.
- Remove from heat. Stir in grated parmesan cheese and chopped parsley. Adjust seasoning with salt, pepper, or lemon juice as desired. Serve hot, topped with extra parmesan and parsley.
Notes
- Let the coated chicken sit for 10-15 minutes before cooking for extra crispiness.
- Use freshly squeezed lemon juice and zest for the best flavor.
- Substitute half of the heavy cream with chicken broth for a lighter sauce.