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.
Servings: 4
Calories: 912kcal
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
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