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Lemon Chicken Spaghetti

—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 8 ounces uncooked thin spaghetti or angel hair pasta
  • 1 cup frozen peas
  • 1/2 cup chopped seeded tomatoes
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons grated lemon zest
  • 1/8 teaspoon lemon-pepper seasoning


  • In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes.
  • Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.
Nutrition Facts
1 cup: 289 calories, 12g fat (5g saturated fat), 55mg cholesterol, 265mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 19g protein.

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Average Rating:
  • NikNwo11
    Dec 10, 2014

    Made it tonight and I will make it again!

  • NikNwo11
    Dec 9, 2014

    Made it tonight and I will make it again!

  • hrroske
    Jun 22, 2013

    No comment left

  • polishweb
    Mar 23, 2013

    my family loves this recipe .

  • twinmom1999
    Oct 2, 2010

    This is so easy and so tasty! My whole family loves it, even my picky 11-year-olds.

  • legalprincess
    Aug 19, 2010

    One of the best recipes I've made. Whatever you do, do NOT leave out the grated lemon peel. It makes the entire recipe. I made it once with and once without. The second time wasn't as good. I'll definitely make it again, but I'll make sure I have a lemon around...

  • nwilliams05
    Aug 16, 2010

    No comment left