Description
A vibrant and flavorful dish featuring crispy lemon-seasoned chicken bites paired with creamy, zesty lemon spaghetti. The chicken is perfectly browned with a crispy coating, while the spaghetti is tossed in a light, creamy lemon sauce with garlic and parmesan, making it a refreshing and satisfying meal.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts, cut into cubes
- Kosher salt and pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 3 tablespoons fresh lemon zest, divided
- 2 to 3 tablespoons olive oil
Pasta
- ½ pound spaghetti or bucatini
- 1 cup reserved pasta water
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- ⅓ cup heavy cream
- ½ cup finely grated parmesan cheese, plus more for topping
- ¼ cup chopped fresh parsley, plus more for topping
Instructions
- Prep the chicken: Chop the chicken breasts into equal-sized cubes. Season all over with kosher salt, pepper, and garlic powder. Sprinkle the cornstarch and 1 tablespoon of fresh lemon zest on the chicken, then toss well to coat evenly.
- Cook the chicken: Heat olive oil in a large 10 to 12-inch skillet over medium heat. Add the chicken in a single layer and cook without moving until browned on one side, about 3 to 4 minutes. Turn and continue to cook, browning all sides, until the internal temperature reads 165°F, about 10 to 12 minutes total. Transfer the cooked chicken to a plate and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti or bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
- Make the lemon pasta sauce: In the same skillet used for the chicken, add minced garlic and cook for 30 seconds, adding a drizzle of olive oil if needed. Add the cooked pasta, ½ cup reserved pasta water, fresh lemon juice, heavy cream, and the remaining 2 tablespoons of lemon zest. Toss and stir for 1-2 minutes to lightly coat the pasta in the creamy lemon sauce. Add more pasta water if necessary to maintain a light sauce consistency.
- Finish the dish: Stir in finely grated parmesan cheese and chopped parsley. Toss well to combine. Taste and adjust seasoning with salt and pepper if needed. Add the crispy chicken pieces back to the skillet and toss gently to combine.
- Serve: Serve the lemon chicken bites and spaghetti immediately, topped with extra parmesan cheese and fresh parsley for garnish.
Notes
- Use fresh lemon zest and juice for the best bright, citrus flavor.
- Reserve pasta water to help create a silky, light sauce for the spaghetti.
- Cook the chicken in batches if your pan isn’t large enough to avoid overcrowding and ensure crispiness.
- Can substitute bucatini with spaghetti or linguine.
- For a lighter version, replace heavy cream with half-and-half or a plant-based cream alternative.
- Store leftovers separately in airtight containers and reheat gently to preserve the chicken’s crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
