With this Lemon Chicken Spaghetti recipe, you can get ready for a delicious, zesty flavor explosion that’s all about the lemony zing. Restaurant quality in a pasta dish you can make any night of the week.
Chicken Marinade Ingredients
To make certain you get all the goodness of the lemon flavor, you’ll need to marinate the chicken. It can be as little as 30 minutes, up to one hour.
Don’t try to marinate too long with this recipe. The lemon in the marinade will start to cook the chicken and can cause dry spots.
Use fresh lemon if you can, but I won’t tell if you need to use bottled lemon juice.
How Much Lemon Juice In One Lemon?
I added about 3 tablespoons lemon juice. There are about 2-3 tablespoons juice in most lemons. These are larger lemons and were pretty juicy.
To get every bit of the juice out of a lemon or lime, I recommend this type of citrus juicer. It’s easy to use and gets every drop of lemony goodness.
Creamy Lemon Sauce
There aren’t many ingredients for the rest of this Lemon Chicken Spaghetti. You may already have everything in your kitchen already.
Chicken. I prefer boneless skinless chicken breast. But, as with all my recipes, use whatever chicken you have on hand.
Parmesan Cheese. If I can find it, I like to use blocks of Parmesan cheese. I know that it’s easier to use pre-shredded cheese but it’s more difficult to melt. And, I don’t know how it works but a block of Parmesan cheese seems to last longer than pre-shredded. It only takes a small piece of it to get a cup of grated cheese. It’s magic!
 | Have a browse at all |
Spaghetti. Use any pasta you like or have on hand: fettucini, linguine, even wide noodles. Or, maybe I should have said “especially” wide noodles. They’re definitely my favorite.
Capers. These are always harder to find. You can easily omit them, if you can’t find them.
What Are Capers?
Capers are the unopened flower bud of a caper bush. They’re about the size of a green pea and you’ll find them processed in a salty brine, similar to olives.
Because of the salty brine, they taste a little like green olives. If you’re unable to find capers and you miss that taste, you can chop up some green olives to add to your dish. It will be close enough. Less expensive too!
More Recipes
Try these other recipes you will love.
- Homemade Baguette Recipe
- Tortellini Alla Panna Creamy Pasta
- Marry Me Chicken Pasta Recipe
- Traditional Pound Cake Loaf
Recipe
Lemon Chicken Spaghetti Recipe
Tap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Pasta Pot
- Large skillet
Ingredients
Marinade
- ¼ cup Olive Oil
- 1 large Lemon, juice only
- 1 tablespoon Garlic, minced, jarred or fresh
- 1 teaspoon Soy Sauce
- ½ teaspoon Oregano
- ½ teaspoon Salt
- ½ teaspoon Pepper
Lemon Chicken Spaghetti
- 1.5 pounds Chicken Breast, boneless, skinless, cut into cubes
- 8 ounces Spaghetti
- 2 tablespoons Butter
- 1 ½ cup Half N Half
- ½ teaspoon Pepper
- 1 large Lemon, juice and zest
- 1 tablespoon Garlic, minced, jarred or fresh
- ⅓ cup Capers
- ½ cup Parmesan Cheese, freshly grated
Instructions
- Whisk together Marinade ingredients then pour into a ziploc bag with cubed chicken. Close tightly and place in refrigerator for 1 hour.
- After the chicken marinade is ready, begin the spaghetti according to instructions.
- Remove chicken from marinade and pat lightly with paper towel to remove excess moisture. Discard remaining marinade.
- Heat skillet to medium to melt butter. Place chicken in heated skillet and cook until no pink remaining, stirring occasionally, about 7-10 minutes, depending on the size of the chicken cubes.
- Add half n half to skillet. Sprinkle pepper over half n half. Continue heating, stirring frequently, until bubbly. Lower heat to simmer.
- Stir in lemon juice, zest, garlic and capers. Heat approximately 2-3 minutes. Stir constantly. Don't allow the half n half to overcook. You don't want it to scald. The dairy may visibly separate due to the acid of the lemon. This is completely normal for this dish.
- Sprinkle grated Parmesan cheese a little at a time, stirring constantly, to melt the cheese completely.
- Drain the spaghetti and toss in skillet until completely coated with chicken and sauce. Serve immediately.
Note: If there is a video, it will not display while there is an adblocker.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2019-2024 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.
Follow 24Bite:
Susan says
8oz pasta between 6 people , is that correct please
Christian Guzman says
With the chicken and rich sauce, the serving size is estimated at 6 servings. It’s only a suggested serving size in order for the nutrtion information to fill in. I would need to have seconds, myself, as a growing teenager. It’s over 500 calories at this size serving so I would probably supplement with bread and salad, if I wanted to stick to the suggested serving size. I honestly wavered between 4 and 6 servings on this one. But, I went with smaller servings for the nutritional information and then people can make their own choice about how much to eat.
Susan Fell says
thanks for the reply, I would be adapting it for 2 people and somehow cannot imagine cooking less than 3 ounce of pasta!
Christian Guzman says
Any leftover will keep in an airtight container for 3-4 days in the refrigerator. I usually eat it all in about 2 days, maybe 3. As you might guess, I eat a lot of leftovers around here. 🙂