a spoon holding up a serving of lemon chicken spaghetti in a white casserole dishi

Lemon Chicken Spaghetti

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

And, don’t forget about the cheese! Throw in some parmesan and mozzarella for good measure. Sprinkle in a few sun dried tomatoes and pesto. Okay. All right! Now, we’re talking!

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Easy 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 greased 6 x 9 inch casserole dish.

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.

Repeat the steps above to make the second layer.

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

Why You’ll Love This Recipe

Lemon Chicken Spaghetti couldn’t be easier to make. You’ll also have a hard time not eating the entire thing! I mean, it’s one of the most delicious pasta dishes I’ve ever created…and my hubby’s new favorite recipe.

The sauce will have you at HELLO! It’s lemony, cheesy, and all-kinds of velvety smooth. Then, there’s the combination of pesto with shredded chicken that just makes your tummy happy.

Serve this dish with a mixed green salad and a loaf of crusty bread and your family will be kissing you right on the lips. Well, maybe. 🙂

More Chicken Recipes to Love

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

Lemon Chicken Spaghetti


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

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.


Scale

Ingredients


Instructions

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

  • Category: Pasta
  • Method: Oven
  • Cuisine: Italian

Keywords: pasta, lemon, lemon chicken, Italian, spaghetti, alfredo

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4 Comments

  1. 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. 🙂

  2. One word – Yummy!

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