How to make Crispy Lemon Chicken Spaghetti.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Thighs are often juicier and cheaper than breasts.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a lower-cost substitute for butter.

Cook spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes.

Drain spaghetti and set aside, reserving some pasta water.

Pound chicken breasts to an even thickness for even cooking.

Season chicken with salt, black pepper, and garlic.

Dredge chicken in bread crumbs, pressing to adhere.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add chicken to the skillet and cook until golden brown, about 5-7 minutes per side.

Remove chicken from skillet and let rest for a few minutes before slicing.

In the same skillet, add garlic and sauté until fragrant, about 30 seconds.

Add lemon juice, chicken broth, and capers, stirring to combine.

Bring sauce to a simmer and reduce slightly, about 3-4 minutes.

Add cooked spaghetti to the skillet, tossing to coat in the sauce.

If needed, add reserved pasta water to loosen the sauce.

Top spaghetti with sliced chicken and sprinkle with parmesan cheese and parsley.

Serve immediately, garnished with red pepper flakes if desired.

Cooking Techniques

Spice Level:

Allergens