This Crispy Lemon Garlic Chicken Spaghetti is a bright, zesty twist on classic pasta night. Tender, golden-seared chicken is served over a tangle of al dente spaghetti tossed in a simple but bold lemon-garlic sauce with a hint of heat. Finished with fresh parsley and Parmesan, it’s a fast, flavor-packed dinner that feels restaurant-worthy any night of the week.
Ingredients
- 8 oz spaghetti
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 teaspoon red pepper flakes (or to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese, plus extra for serving (optional)
- 1/2 cup reserved pasta water (as needed)
Instructions
- Cook the spaghetti in a large pot of generously salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
- While the pasta cooks, pat the chicken breasts dry and season both sides well with salt and freshly ground black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 6–7 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C).
- Transfer the cooked chicken to a plate and let rest for a few minutes before slicing into strips or bite-size pieces.
- 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 1–2 minutes, stirring often, until fragrant and just starting to turn golden; do not let it burn.
- Stir in the lemon zest, lemon juice, and red pepper flakes, scraping up any browned bits from the bottom of the skillet to build flavor.
- Add the cooked spaghetti to the skillet and toss well to coat in the lemon garlic sauce. If the pasta seems dry, gradually add some of the reserved pasta water until it reaches your desired silky consistency.
- Sprinkle in most of the chopped parsley and the grated Parmesan cheese. Toss until the cheese melts and the pasta is glossy and well coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Transfer the lemon garlic spaghetti to serving plates or a platter. Arrange the sliced chicken on top and garnish with the remaining parsley and extra Parmesan, if desired. Serve immediately.
Variation
- Swap the spaghetti for linguine, fettuccine, or whole wheat pasta for a hearty, fiber-rich twist.
- Add vegetables like baby spinach, cherry tomatoes, or steamed broccoli to the skillet when tossing the pasta for extra color and nutrients.
- Make it creamy lemon garlic chicken spaghetti by stirring in a splash of heavy cream or a dollop of cream cheese with the Parmesan.
Cooking Notes
- Adjust the heat when cooking the garlic too high and it will burn quickly, turning bitter.
- If your chicken breasts are very thick, slice them horizontally into cutlets so they cook evenly and stay juicy.
- Taste the pasta before serving and balance flavors with an extra squeeze of lemon, a pinch of salt, or more red pepper flakes as needed.
