Lemon Chicken Spaghetti

One of my most favorite blogs is Confections of a Foodie Bride. I spent a crazy weekend in Chicago with Shawnda and she is one of the most fun people I know.  I have had her recipe for lemon chicken spaghetti bookmarked for the longest time and when my mom sent me home with lemons from her tree, I knew it was time to make it.  It came together amazingly quick and tasted fabulous.  Miss F had three full helpings, even after eating all her green beans.  We were Skyping with C during dinner and he was shocked how much she ate.  She even requested the leftovers for school lunch the next day.

Lemon Chicken Spaghetti

½ pound thin spaghetti
1 tablespoon olive oil
2 chicken breasts, cut into bite sized pieces
1 tablespoon butter
1 clove garlic
1 tablespoon flour
1 lemon, juiced and zested
½ cup heavy cream
½ cup milk
½ cup finely grated Parmesan, plus more for garnish
1/8 teaspoon pepper

Cook pasta according to package directions. Drain and return pasta to the pot.

Heat olive oil in a large sauté pan over medium heat. Season the chicken with salt and pepper. Add the chicken to the pan; sauté until cooked through, about 5 minutes. Add the chicken to the pot with the pasta.

Add butter to the sauté pan; add the garlic and cook until fragrant, about a minute. Whisk in the flour, cook for one minute more. Add lemon zest, cream,and milk; bring to a boil, then reduce to a simmer. Simmer for a minute to thicken. Stir in Parmesan cheese, lemon juice, and pepper. Cook 2-3 minutes, until very hot and slightly thickened. Pour sauce over pasta and toss. Let sit 5 minutes then serve topped with Parmesan.

Pin It Now!