This comforting pasta dish combines tender lemon-seasoned chicken with a rich, cheesy tomato garlic sauce tossed with perfectly cooked spaghetti. It’s a satisfying meal that feels both fresh and indulgent, making it ideal for weeknight dinners or special family gatherings.
Why You’ll Love This Recipe
Bright and savory flavors come together beautifully in this dish. The lemon adds freshness to the juicy chicken, while the tomato garlic sauce brings deep, comforting flavor. The melted cheese creates a creamy texture that coats every strand of spaghetti.
It’s easy enough for beginners, uses simple pantry ingredients, and can be on the table in under an hour. Plus, it’s versatile and customizable to suit your taste preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz spaghetti
2 boneless, skinless chicken breasts (about 1 1/2 pounds total)
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (15 oz) crushed tomatoes
1/2 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley for garnish
Directions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Season both sides of the chicken breasts with 1/2 teaspoon salt, black pepper, garlic powder, and paprika.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes, then slice into strips.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, and remaining 1/2 teaspoon salt. Simmer for 8–10 minutes, stirring occasionally.
Add the heavy cream, lemon juice, and lemon zest. Stir well and let the sauce simmer for another 3–4 minutes until slightly thickened.
Reduce heat to low and stir in the mozzarella and Parmesan cheese until melted and smooth.
Add the cooked spaghetti to the skillet and toss to coat evenly. If needed, add a little reserved pasta water to loosen the sauce.
Top with sliced lemon chicken and sprinkle with fresh parsley before serving.
For a lighter version, substitute half-and-half for heavy cream.
Add vegetables such as spinach, mushrooms, or zucchini for extra nutrition and flavor.
Use grilled chicken instead of pan-seared for a smoky twist.
Swap mozzarella for provolone or a blend of Italian cheeses for deeper flavor.
For extra brightness, add a squeeze of fresh lemon juice just before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of water or cream to loosen the sauce. Stir frequently until heated through.
You can also microwave in 30-second intervals, stirring between each interval to ensure even heating.
Freezing is possible, though the creamy sauce may slightly change texture. Store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and provide extra juiciness.
How do I prevent the chicken from drying out?
Avoid overcooking and allow the chicken to rest before slicing to retain its juices.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and chicken ahead. Cook the pasta fresh for best texture.
What type of pasta works best besides spaghetti?
Fettuccine, penne, or linguine are great alternatives that hold the sauce well.
Is the lemon flavor strong?
The lemon adds freshness without overpowering the dish. You can adjust the amount to taste.
Can I make it without cream?
Yes, you can omit the cream for a lighter tomato-based sauce, though it will be less rich.
How can I make it spicier?
Increase the red pepper flakes or add a pinch of cayenne pepper.
Can I use fresh tomatoes instead of canned?
Yes, substitute with about 2 cups of finely chopped fresh tomatoes and simmer longer to thicken.
What cheese melts best in this recipe?
Mozzarella melts smoothly, while Parmesan adds sharp flavor. A combination works best.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F, and the juices should run clear.
Conclusion
Spaghetti with Cheesy Tomato Garlic Sauce and Lemon Chicken is a flavorful, comforting meal that combines creamy richness with fresh citrus brightness. It’s simple enough for busy evenings yet impressive enough to serve guests. With tender chicken, perfectly coated pasta, and a cheesy tomato sauce, this recipe is sure to become a family favorite.
Spaghetti with Cheesy Tomato Garlic Sauce and Lemon Chicken is a comforting pasta dish featuring tender lemon-seasoned chicken served over spaghetti tossed in a creamy, cheesy tomato garlic sauce for a perfect balance of freshness and richness.
