Lemon Chicken Spaghetti

Juicy chicken strips and spaghetti tossed in a light lemony sauce with Parmesan — a bright, satisfying spring dinner that comes together in just 25 minutes.

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 200 ml pasta water before draining.
2. Prep the chicken: Slice the chicken breast into thin strips. Season with salt and pepper.
3. Cook the chicken: Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook the chicken strips for 5–6 minutes, turning once, until golden and cooked through. Remove and set aside.
4. Make the sauce: In the same pan over medium heat, add a knob of butter and the lemon zest. Stir for 30 seconds, then add the lemon juice and a generous splash of pasta water.
5. Combine: Add the drained spaghetti and return the chicken to the pan. Toss over medium heat for 1–2 minutes until everything is well coated.
6. Finish: Remove from heat. Add most of the Parmesan and toss again. Season with salt and black pepper. Serve topped with remaining Parmesan.