Lemon Garlic Chicken Spaghetti
This Lemon Garlic Chicken Spaghetti is a bright, flavorful, and easy weeknight dinner with tender chicken, zesty lemon, and garlicky pasta.
Equipment
- Large Pot
- Large skillet or frying pan
- Colander
- Microplane or grater
- Sharp Knife
- Tongs or pasta fork
Ingredients
- 8 oz spaghetti the perfect pasta base to soak up all the flavors
- 2 tablespoons olive oil adds richness and helps with searing
- 4 boneless, skinless chicken breasts tender protein that cooks quickly
- 4 cloves garlic minced, infuses the dish with that irresistible aroma
- 1 lemon zested and juiced, the star ingredient for brightness
- 1 teaspoon dried oregano adds a warm, earthy herbal note
- 1 teaspoon salt enhances all the flavors
- 0.5 teaspoon black pepper for subtle heat
- 0.25 cup freshly grated Parmesan cheese adds a nutty, salty finish
- 2 cups spinach leaves fresh greens that wilt into the pasta
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano on both sides. Add the chicken to the skillet and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
- Reduce heat to medium. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the lemon zest and juice, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add the cooked spaghetti and spinach to the skillet. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce and help the spinach wilt. Mix in the Parmesan cheese until melted and creamy.
- Arrange the sliced chicken over the pasta. Sprinkle with freshly chopped parsley and an extra pinch of Parmesan if desired. Serve immediately and enjoy that perfect balance of tangy, garlicky goodness.
Notes
- Reserve some pasta water to help loosen the sauce and bind it to the noodles.
- Let the chicken rest before slicing to keep it juicy and tender.
- Use fresh lemon zest and juice for the brightest flavor without overpowering the dish.
- For dairy-free, substitute Parmesan with nutritional yeast or vegan alternatives.
- Store leftovers in an airtight container and refrigerate up to 3 days; reheat gently with a splash of water.