Creamy Lemon Chicken Spaghetti

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If you're a big fan of lemon and chicken combos, you gotta try Creamy Lemon Chicken Spaghetti. The tartness of lemon paired with the smoothness of Alfredo sauce will make you fall in love at first bite!

a spoon holding up a serving of lemon chicken spaghetti in a white casserole dishi
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Why You'll Love This Recipe

Creamy Lemon Chicken Spaghetti couldn't be easier to make. It's similar to other chicken pasta recipes, but it has a unique flavor from fresh lemon juice and pesto. It's so good, you'll have a hard time not eating the entire dish in one sitting!

The creamy sauce will have you at HELLO. It's lemony, cheesy, and all-kinds of velvety smooth. Next, there's the combination of pesto with shredded rotisserie chicken that will make your tummy happy. If you want to learn how to make your own pesto, try my easy Basil Pesto Sauce recipe.

And, don't forget about the cheese! Throw in some parmesan, ricotta, and mozzarella for good measure. Sprinkle in a few sun dried tomatoes and pesto. This creamy lemon pasta dish is truly a flavor explosion!

Ingredients

The ingredients for lemon chicken pasta can be easily found in your local grocery store, but I've listed affiliate links so you can see examples.

See recipe card for quantities.

a fork of spaghetti with lemon and chicken on a blue plate

Instructions

1 - Break the spaghetti in half and boil in water until al dente. Drain spaghetti and place half of it in the bottom of a greased 6 x 9 inch casserole dish.

2 - Mix alfredo sauce, pesto, sun dried tomatoes, and lemon juice together to make a sauce. Pour half of sauce over spaghetti. Scatter half of shredded chicken over sauce. Sprinkle half of both cheeses on top of chicken. Add ricotta in spoonfuls over the top.

3 - Repeat the steps above to make the second layer.

4 - Sprinkle top of casserole with dried oregano, then bake at 350 degrees for 40 minutes until golden brown and bubbly.

lemon chicken spaghetti being held up by a spoon in a white dish

Recipe FAQS

What is chicken spaghetti made of?

Most chicken spaghetti recipes are made with several types of cheese, sauce and pasta. What makes this recipe unique is the addition of lemon and pesto sauce.

Does chicken spaghetti freeze well?

Yes, you can freeze this dish for up to 3 months if it is wrapped well and stored in an airtight container. Thaw it in the refrigerator overnight and reheat at 350 degrees until warmed through. You can also freeze this dish before it has been baked which is the preferred freezing method.

a fork with a bite of pasta lifting towards the front of the photo with blue plate in background.

Serving Suggestions

Serve this dish with a mixed green salad and a loaf of crusty bread with extra pesto sauce on the side!

More Chicken Recipes

Recipe Card

a blue plate featuring a bite of creamy lemon chicken spaghetti on a fork.

Creamy Lemon Chicken Spaghetti

Creamy Lemon Chicken Spaghetti will be your new favorite pasta! The tartness of lemon paired with creamy Alfredo sauce will make you fall in love at first bite.
4.88 from 8 votes
Print Pin Rate
Course: Pasta
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 912kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • 8 ounces spaghetti cooked and drained
  • 1 jar 15 ounces alfredo sauce (ad)
  • 2 Tablespoons basil pesto ad
  • 2 Tablespoons sun dried tomatoes in oil drained (ad)
  • 2 Tablespoons fresh lemon juice from a lemon
  • 8 ounces ricotta cheese can use skim if desired
  • 2 cups rotisserie chicken shredded
  • 6 ounces parmesan cheese shredded
  • 8 ounces mozzarella cheese shredded
  • 1 teaspoon dried oregano

Instructions

  • Break the spaghetti in half and boil in water until al dente. 
  • Drain spaghetti and place half of it in the bottom of a 6 x 9 casserole dish.
  • In a separate bowl, mix alfredo sauce, pesto, sun dried tomatoes, and lemon juice together to make a sauce.
  • Pour half of sauce over spaghetti.
  • Scatter half of shredded chicken over sauce.
  • Sprinkle half of both cheeses on top of chicken. 
  • Drop spoonfuls of half the ricotta on top of cheese.
  • Repeat steps 2 through 7 to make the second layer.
  • Sprinkle top of casserole with dried oregano.
  • Bake at 350 degrees for 40 minutes until golden brown and bubbly. 

Notes

  • Leftover pasta can be stored in an airtight container and kept in the refrigerator for up to 3 days. It can also be frozen for up to 3 months before or after baking. 
  • Lemon Chicken Spaghetti was featured on the News! 

Nutrition

Calories: 912kcal | Carbohydrates: 50g | Protein: 75g | Fat: 45g | Saturated Fat: 23g | Sodium: 1590mg | Potassium: 400mg | Fiber: 3g | Sugar: 3g | Vitamin C: 11mg | Calcium: 945mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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26 Comments

  1. 5 stars
    Made this last night, as my first recipe from you. Woke up this morning and told my husband that he was NOT to eat more than his half of the leftovers ;). Amazing taste!

    Do you give calorie counts with your recipes? I know this was probably way more than a normal recipe for my family It was a special treat. Thanks

  2. 4 stars
    Great recipe! I like a bit more lemon flavor so I sprinkled a little True Lemon crystals on top when serving….purrrrfect!

  3. 5 stars
    I work a lot of hours in the car business and my wife is a teacher. I love to cook and I'm off on Tuesday's. I try to have something ready and new for her every Tuesday. Made this and it's fantastic. I diced the sun dried tomatoes for the sauce and then laid a few on top before baking. Highly recommend.

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