Lemon Garlic Spaghetti with Chicken

This easy, flavorful pasta dish is a favorite of ours for a quick weeknight meal. It features tender strips of boneless chicken tossed with spaghetti, sweet tomatoes and a simple, light sauce flavored with garlic, onion and fresh lemon.

Lemon Garlic Spaghetti with Chicken

Lemon Garlic Spaghetti with Chicken

4.8 from 4 votes
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Tender, boneless chicken, sautéed garlic, onion, lemon juice and fresh tomatoes combine with thin spaghetti to makes a quick, easy weeknight dinner.

Ingredients

  • 3/4 to 1 lb boneless, skinless chicken breasts
  • 10 ounces thin spaghetti
  • 1/4 cup flour
  • Salt and freshly ground black pepper
  • Olive oil
  • 2 tablespoons butter
  • 1/2 cup onion, finely chopped
  • 4 to 5 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 pint grape or cherry tomatoes, halved
  • 2 to 3 tablespoons freshly squeezed lemon juice
  • Zest of 1/2 lemon
  • 2 tablespoons fresh parsley, chopped
  • Parmesan cheese for grating

Instructions

  • If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the chicken breasts between 2 sheets of plastic wrap and pound gently to an even thickness of 1/2-inch, then slice them on the bias into 1/2-inch wide strips.
  • Combine the flour, 1 teaspoon of salt and a few grinds of black pepper in a 1-quart food storage bag and add the chicken strips. Shake the bag to coat the chicken with the flour mixture and set aside.
  • Cook and drain the pasta according to package directions. Drizzle with 1 to 2 tablespoons of olive oil, toss and set aside.
  • Add 2 additional tablespoons of olive oil to a large frying pan and place over medium-high heat. Add the butter and as soon as it begins to foam, begin adding the chicken, a few pieces at a time, shaking off the excess flour as you do.
  • Sauté the chicken until it’s barely golden on the outside (it doesn’t need to be cooked through at this point), then transfer to a plate and set aside.
  • Add the onion to the pan, reduce the heat to medium and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes longer (do not brown).
  • Add the chicken broth and bring the mixture to a simmer. Return the chicken to the pan and cook, stirring often, until the broth has thickened slightly, about 2 minutes.
  • Add the tomatoes and continue cooking until softened, 2 minutes longer. Season to taste with salt and pepper, then stir in the lemon juice, zest and parsley. Cook 1 minute longer, then add the chicken mixture to the spaghetti and toss to combine.
  • To serve, plate individual portions and top with grated Parmesan and a bit of freshly ground black pepper.
Calories: 479kcal, Carbohydrates: 67g, Protein: 30g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 170mg, Fiber: 4g, Sugar: 6g, Calcium: 48mg, Iron: 2mg
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