Best 7 Lemon Chicken Spaghetti Recipes

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Lemon chicken spaghetti is a delicious and refreshing pasta dish that is perfect for a weeknight meal. Made with simple, everyday ingredients, this dish is easy to make and can be tailored to your own taste preferences. The combination of tangy lemon, savory chicken, and tender spaghetti is sure to please everyone at the table. Whether you're a seasoned chef or a beginner in the kitchen, this recipe will guide you through the process of creating a delicious and satisfying lemon chicken spaghetti dish.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY



Lemon Chicken & Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach

Provided by Mel Boyajian

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 spaghetti squash
olive oil
sea salt, to taste
black pepper, to taste
2 chicken breasts, cut into 1-2 in (2-5 cm) pieces
1 medium yellow onion, diced
4 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon black pepper
3 cups cherry tomato, halved
½ lemon, juiced
1 cup chicken broth
8 oz baby spinach

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
  • Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
  • Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
  • Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
  • Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
  • Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
  • Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
  • Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
  • Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
  • Pour the sauce over the squash. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

LEMON CHICKEN SPAGHETTI



Lemon Chicken Spaghetti image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into strips
2 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup chicken broth
1/2 cup heavy whipping cream
8 ounces uncooked thin spaghetti or angel hair pasta
1 cup frozen peas
1/2 cup chopped seeded tomatoes
1/2 cup shredded Parmesan cheese
2 tablespoons grated lemon zest
1/8 teaspoon lemon-pepper seasoning

Steps:

  • In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes., Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.

Nutrition Facts : Calories 289 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

LEMON CHICKEN SOUP WITH SPAGHETTI



Lemon Chicken Soup with Spaghetti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 10

6 cups low-sodium chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 (2-inch) piece Parmesan cheese rind, optional
2 medium carrots, peeled and sliced into 1/4-inch pieces
1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
2 cups diced cooked rotisserie chicken, preferably breast meat
1 cup grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt

Steps:

  • In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
  • Add the carrots and simmer until tender, about 5 to 8 minutes.
  • Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
  • *Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.

LEMON CHICKEN SPAGHETTI TOSS



Lemon Chicken Spaghetti Toss image

I found this recipe in Quick Cooking a few years ago and it has become a staple in our household. It is a very tasty dish that is so easy to make, yet looks very impressive. Good enough for company!

Provided by Dine Dish

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

5 green onions, chopped
2 cloves garlic, minced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cubed
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
1 teaspoon seasoning salt
1/2 teaspoon lemon-pepper seasoning
1 (7 ounce) package thin spaghetti

Steps:

  • In a large skillet, saute onions& garlic in butter& oil until tender.
  • Stir in the chicken, lemon juice, parsley, seasoned salt& lemon-pepper.
  • Saute for 15-20 min or until chicken juices run clear.
  • Meanwhile, cook spaghetti according to package directions; drain.
  • Add to chicken mixture& toss.

CAJUN-LEMON CHICKEN SPAGHETTI



Cajun-Lemon Chicken Spaghetti image

An easy and tasty dish that's quick to put together and cook-up. Adjust the Chachere's for personal desire for spice. Good for summer when a heavy sauce just won't do.

Provided by didyb

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 green onions, chopped
1 garlic clove, minced
1 tablespoon butter, unsalted
1 tablespoon olive oil
1 lb boneless skinless chicken breast, cubed
1 teaspoon Tony Chachere's Seasoning (cajun seasoning)
1/2 teaspoon lemon-pepper seasoning
3 tablespoons lemon juice
1/4 cup white wine
1 lb spaghetti (cooked and kept warm)

Steps:

  • Saute onions and garlic in butter and oil.
  • Add chicken and seasonings and lemon juice, stir well.
  • Simmer on med-low for 20 minutes, until juices run clear.
  • There should be a slight sauce, but not too much liquid.
  • Add chicken to spaghetti.
  • Deglaze pan with white wine- allow to reduce so the finished product isn't too liquidy.
  • Add the wine reduction to the chicken and spaghetti and toss well.
  • Serve with parmesan cheese (optional).

Nutrition Facts : Calories 627.6, Fat 11, SaturatedFat 3.3, Cholesterol 80.3, Sodium 166.8, Carbohydrate 87.5, Fiber 4.1, Sugar 3.8, Protein 39.3

TOMATO LEMON CHICKEN OVER SPAGHETTI SQUASH RECIPE - (3.5/5)



Tomato Lemon Chicken over Spaghetti Squash Recipe - (3.5/5) image

Provided by tammy1365

Number Of Ingredients 16

SAUCE:
1 spaghetti squash
1 tablespoon coconut oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
8 ounces sliced mushrooms
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lemon, juiced
1 cup chicken broth
8 ounces baby spinach
1/4 cup grated Parmesan cheese

Steps:

  • COOK THE SQUASH Preheat oven to 350°F. Cut the squash in half, lengthwise. Use a spoon to scrape the pulp out and remove the seeds. Place the squash on a baking sheet with the cut side down. Line the baking sheet with foil for easy clean-up. Bake for about 30 minutes, or until a fork easily punctured the skin and the squash seems soft. Scrape the cooked squash with a fork, to create the stringy, spaghetti squash. PREPARE THE CHICKEN: Heat the coconut oil in a skillet over medium high heat. Add the onion and garlic and cook for about 5 minutes or until soft. Stir in the mushrooms and cook for about 5 more minutes. Add the chicken, chicken broth, lemon juice, tomatoes and spinach to the pan. Stir about 5 minutes until the spinach is wilted and the chicken cooked through. Stir in the parmesan cheese To serve, place about 1/4 of the spaghetti squash on a plate and top with about 1 cup of the chicken veggie mixture.

LEMON-ROSEMARY SPAGHETTI WITH CHICKEN



Lemon-Rosemary Spaghetti With Chicken image

This is absolutely delicious! And so easy, can be done in one pot. The liquid in completely absorbed in the spaghetti and makes its own sauce.

Provided by retiree09

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

16 ounces angel hair pasta, broken in half
4 tablespoons margarine
1 fresh garlic clove, finely chopped
2 boneless skinless chicken breasts, cut into bite-size pieces
3 1/2 cups low sodium chicken broth
1 cup water
1/4 cup lemon juice
1 teaspoon lemon zest
2 tablespoons honey
4 tablespoons fresh rosemary, finely chopped
salt and pepper, to taste

Steps:

  • Melt margarine in a large, heavy saucepan over medium heat. Add chicken and garlic, brown until cooked through, about 4-5 minutes. Remove from pan.
  • Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stir well so all spaghetti is covered by liquid and separated. Stir occasionally to be sure spaghetti doesn't stick together.The liquids completely absorb in the spaghetti and makes its own sauce. Add the cooked chicken to spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally, Serve immediately.

Tips:

  • For the best flavor, use fresh lemon juice and zest.
  • If you don't have heavy cream, you can substitute milk or chicken broth.
  • To make the sauce creamier, add a tablespoon of butter or margarine.
  • If you like a little heat, add a pinch of red pepper flakes or cayenne pepper to the sauce.
  • Serve the lemon chicken spaghetti with a side of roasted vegetables or a salad.

Conclusion:

Lemon chicken spaghetti is a quick and easy weeknight meal that is sure to please the whole family. The bright and flavorful sauce is the perfect complement to the tender chicken and spaghetti. This dish is also a great way to use up leftover chicken. So next time you're looking for a quick and easy dinner, give lemon chicken spaghetti a try.

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