Creamy Lemon Chicken Spaghetti
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If you love the taste of lemon and chicken together, you have to try this Creamy Lemon Chicken Spaghetti recipe. The tangy lemon and rich, creamy Alfredo sauce create a delicious combination that's hard to resist from the very first bite!
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Why You'll Love This Recipe
- Quick and Easy: Made with simple ingredients and minimal prep.
- Bright and Flavorful: Fresh lemon juice and pesto add a delicious burst of flavor.
- Rich and Creamy: A cheesy, velvety sauce that's hard to resist.
- Hearty and Satisfying: Rotisserie chicken makes this meal filling and convenient.
- Loaded with Cheese: Parmesan, ricotta, and mozzarella create the ultimate comfort food.
This lemon spaghetti with chicken recipe is truly one to remember. I make it often because my family begs for anything made with fresh lemon. They also love my Lemon Curd Cookies and this old fashioned recipe for Lemon Olive Oil Cake. If you'd like to add some hidden veggies to the mix, try this Easy Spaghetti with Kale and your kids with never know the difference!
What's the Secret?
One of my secrets for making lemon chicken pasta is to reserve a little pasta water to help create an extra silky, restaurant-quality texture. I add it to the mixture if it gets dry. For the best flavor, use freshly grated Parmesan cheese and don't be afraid to finish the dish with an extra spoonful of pesto and a sprinkle of lemon zest right before serving! 🍋
Ingredient Notes
The ingredients for lemon chicken pasta can be easily found in your local grocery store. To view quantities, visit the recipe card below.
- Spaghetti Pasta: The perfect base for soaking up the creamy lemon sauce.
- Alfredo Sauce: Creates a rich, velvety texture that ties everything together.
- Basil Pesto: Adds a fresh, herby flavor that complements the lemon beautifully.
- Sun-Dried Tomatoes: Brings a sweet and tangy burst of flavor to every bite.
- Fresh Lemon Juice: Brightens the dish with a refreshing citrus kick.
- Ricotta Cheese: Adds extra creaminess and richness to the sauce.
- Rotisserie Chicken: A convenient protein that makes this meal hearty.
- Parmesan Cheese: Delivers a savory, nutty flavor that enhances the sauce.
- Mozzarella Cheese: Melts beautifully for a cheesy, comforting finish.
- Dried Oregano: Adds a touch of earthy Italian flavor to round out the dish.
How to Make Lemon Chicken Spaghetti
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 a jar of 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 FAQ
ettuccine, penne, linguine, or bow tie pasta all work well in this recipe.
Spinach, broccoli, asparagus, or mushrooms make delicious additions.
Garlic bread, a rainbow salad, roasted vegetables, or a beet salad with goat cheese pair perfectly with this pasta dish.
Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended due to the high dairy content which can cause it to curdle when thawed. Cream-based sauces can change texture when frozen, so this recipe is best enjoyed fresh or refrigerated.
More Chicken Recipes
- Lemon Butter Chicken
- Chicken Fried Steak
- Crunchy Parmesan Chicken
- Jerk Chicken Rice Bowl
- Poppy Seed Chicken Casserole
- Chicken Pot Hand Pies
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Recipe Card
Creamy Lemon Chicken Spaghetti
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 8 ounces spaghetti cooked and drained
- 15 ounce jar alfredo sauce
- 2 Tablespoons basil pesto
- 2 Tablespoons sun dried tomatoes in oil drained well
- 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
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended due to the high dairy content which can cause it to curdle when thawed. Cream-based sauces can change texture when frozen, so this recipe is best enjoyed fresh or refrigerated.
- Lemon Chicken Spaghetti was featured on the News!
Nutrition
Nutrition info is an auto generated estimate.
So yummy! I added the zest of the lemon, as well.
Thanks Julie! I love the addition of lemon zest too! 🙂
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. 🙂