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!
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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.
- spaghetti pasta
- jar of alfredo sauce
- basil pesto
- sun dried tomatoes in oil
- fresh lemon juice
- ricotta cheese
- rotisserie chicken
- parmesan cheese
- mozzarella cheese
- dried oregano
See recipe card for quantities.
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.
Recipe FAQS
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.
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.
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
- Lemon Butter Chicken
- Chicken Fried Steak
- Crunchy Parmesan Chicken
- Jerk Chicken Rice Bowl
- Poppy Seed Chicken Casserole
- Chicken Pot Hand Pies
Recipe Card
Creamy Lemon Chicken Spaghetti
*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!
- View the Google Web Story for Lemon Chicken Spaghetti!
Nutrition
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
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.
Wow, Mark...you made my day! So glad you liked my Lemon Chicken Spaghetti recipe!
Great recipe! I like a bit more lemon flavor so I sprinkled a little True Lemon crystals on top when serving….purrrrfect!
So glad to hear you liked the recipe! I'll have to try those lemon crystals sometime.
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
Debi, I made this yesterday and it is absolutely delicious!!! Jim said this was a "keeper" recipe. It did not take long to put together, and the aroma while cooking was delightful!!! Thanks.
Oh yay, Jane! It is really yummy...especially when it's cold outside. Thank you so much!
I was fortunate enough to have this dish made by Debi. It is fantastic! I can’t wait to make it myself! It is definitely one you want to put in your rotation! It made having a hip replacement worth it!!
I'm so glad you liked it Lorna! Get better soon! 🙂
LOVE THIS ONE!
That makes me happy, Alex! 🙂
I made your Lemon Chicken Spaghetti the other night and it was amazing. So creamy and delicious. It was a big hit with the fam!
Thanks, Kara! So good to hear!
This recipe just popped up on my news feed so tried it last night. Delicious and easy, husband and kids loved it. The only change I would make next time is to add more lemon as I couldn't taste it at all. Used freshly squeezed lemon juice and zest.
Thanks for the great review Elizabeth! I think adding more lemon is a great idea! 🙂
don't have 6x9 dish..can I use 8x8 or 9x9?
Sure, Rita. Either one would work just fine. Enjoy!
could you make this with zucchini noodles?
Absolutely, Denyse. I think that would be delicious. 🙂
Looks and sounds fabulous!!!
Thanks Anecia! 🙂 I'm so glad you like it!
One word - Yummy!
Thank you Mary! It's one of my favorite recipes too. 🙂
This looks amazing. Is it like lasagna but with spaghetti? I love lemon pasta so I can’t wait to make this.
You're right, Marie! This dish is a lot like lasagna since it's layered. I only made two layers, though. But you could do more if you double the recipe. 🙂