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Herb Spaghetti with Lemon Chicken


Try this delicious combination of Garlic Spaghetti and Lemon Chicken.

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Rate this recipe 4.2/5 (30 Votes)


  • For the chicken marinade:
  • 2 pounds spaghetti pasta cooked al dente
  • 1 pound chicken breast fillets, skinless and boneless, sliced into 1 inch chunks
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon coarse salt (not table salt)
  • 1/2 teaspoon fresh cracked black pepper
  • 2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
  • Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
  • Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
  • For the garlic gravy:
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 Tablespoons extra virgin olive oil
  • 4 large cloves garlic, finely minced
  • 2 Tablespoons all-purpose flour
  • 2 1/2 cups chicken stock
  • 1 Tablespoon fresh basil, chopped
  • salt and pepper to taste
  • 1/4 cup parsley, chopped (to sprinkle/finish the pasta)
  • 1/2 cup grated parmesan cheese
  • 2 cups whole cherry tomatoes


Servings 5
Adapted from


Step 1

Add all the marinade ingredients into the chicken and marinate for 20 minutes

Place sauté pan over medium heat and add butter and olive oil. Add the flour and cook for a minute. Add chicken stock and simmer gravy until thickened then add the chopped basil.

Add the sauteed chicken in the gravy then toss the cooked spaghetti into this. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings

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