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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


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.


  • 8 oz. spaghetti, cooked and drained
  • 1 jar (15 oz) alfredo sauce (ad)
  • 2 Tbsp. basil pesto (ad)
  • 2 Tbsp. sun dried tomatoes in oil, drained (ad)
  • 2 Tbsp. lemon juice (ad)
  • 8 oz. ricotta cheese (can use skim if desired)
  • 2 cups rotisserie chicken, shredded
  • 6 oz. parmesan cheese, shredded
  • 8 oz. mozzarella cheese, shredded
  • 1 tsp. dried oregano


  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. Drop spoonfuls of half the ricotta on top of cheese.
  8. Repeat steps 2 through 7 to make the second layer.
  9. Sprinkle top of casserole with dried oregano.
  10. Bake at 350 degrees for 40 minutes until golden brown and bubbly. 


Leftover pasta can be stored in an airtight container and kept in the refrigerator for up to 3 days. 

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

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