Creamy Lemon Butter Chicken Spaghetti: A Simple, Zesty Weeknight Dinner

Indulge in the ultimate comfort food with this Creamy Lemon Butter Chicken Spaghetti. This dish perfectly balances the richness of a silky heavy cream sauce with the bright, vibrant kick of fresh lemon juice and savory Parmesan.

Whether you’re looking for a quick weeknight meal or a restaurant-quality dinner to impress, this one-pan-inspired pasta is packed with flavor, tender chicken, and fresh spinach.

Ingredients:

Spaghetti: 250g
Chicken Breasts: 2 (cut into bite-size pieces)
Heavy Cream: 1 cup
Spinach: 2 cups (fresh)
Parmesan Cheese: ½ cup (grated)
Butter: 1 tbsp
Oil: 2 tbsp
Aromatics: 1 diced onion & 3 chopped garlic cloves
Seasoning: 2 tbsp tomato paste, 1 tsp chili powder, ½ tsp cayenne
Finishing Touches: Juice of 1 small lemon, 1 tbsp chopped parsley, salt & pepper to taste

Instructions:

Season your bite-sized chicken pieces with salt and pepper. Set aside to let the flavors meld.
Boil the spaghetti in salted water mixed with some oil until al dente. Drain and set aside.
Heat oil in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides. Remove from the pan.
In the same skillet, melt the butter. Add the chopped garlic and fry until fragrant and slightly browned. Toss in the diced onion and sauté for about 2 minutes until translucent.
Stir in the tomato paste, chili powder, and cayenne to create a rich, spicy base. Pour in the heavy cream and simmer for 2 minutes until the sauce begins to thicken.
Fold in the fresh spinach and return the cooked chicken to the pan.
Add the Parmesan, fresh parsley, and lemon juice. Give it a taste and adjust the salt as needed.
Add your cooked spaghetti to the sauce, tossing well to ensure every strand is coated in that creamy lemon butter goodness.