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homemade Crispy Lemon Chicken Bites & Spaghetti. photo
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Crispy Lemon Chicken Bites & Spaghetti.

Tender, crispy lemon chicken tossed with spaghetti in a light, creamy lemon-parmesan sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts cut into cubes
  • kosher salt to taste
  • black pepper to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons cornstarch
  • 3 tablespoons fresh lemon zest
  • 2 to 3 tablespoons olive oil
  • 1/2 pound spaghetti or bucatini
  • 1 cup reserved pasta water reserved from cooking pasta
  • 2 garlic cloves minced
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • 1/2 cup finely grated Parmesan cheese plus more for topping
  • 1/4 cup fresh parsley chopped, plus more for topping

Instructions

  • Cut the chicken into evenly sized cubes and place in a bowl; season with kosher salt, black pepper, and garlic powder.
  • Add the cornstarch and 1 tablespoon of the lemon zest to the chicken and toss until evenly coated.
  • Heat 2 to 3 tablespoons olive oil in a large (10–12 inch) skillet over medium heat.
  • Arrange the chicken in a single layer in the skillet and cook without moving until browned on one side, about 3–4 minutes.
  • Turn the pieces and continue to cook, browning all sides, about 10–12 minutes total, until the chicken reaches 165°F; transfer to a plate.
  • Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti or bucatini according to package directions; reserve 1 cup of pasta water before draining.
  • To the same skillet, add the minced garlic and cook 30 seconds, adding a small drizzle of oil if the pan is dry.
  • Add the cooked pasta, 1/2 cup of the reserved pasta water, lemon juice, remaining lemon zest, and the heavy cream to the skillet; toss and stir for 1–2 minutes until the pasta is evenly coated, adding more pasta water as needed for a light, slightly creamy sauce.
  • Stir in the grated Parmesan and chopped parsley, taste and adjust seasoning if needed, then return the cooked chicken to the pan and toss to combine.
  • Serve immediately, topping with additional Parmesan and parsley if desired.

Equipment

  • large skillet (10–12 inch)
  • Large Pot
  • Tongs or spatula
  • Cutting board and knife
  • Measuring Spoons
  • Measuring Cups

Notes

  • Reserve pasta water to adjust sauce consistency.
  • Use bucatini for a heartier texture if preferred.
  • Zest lemons before juicing for easier zesting.
  • Cook chicken in a single layer to achieve a crisp exterior.