Crispy Lemon Garlic Chicken Spaghetti
This Crispy Lemon Garlic Chicken Spaghetti is a satisfying dinner that the whole family will enjoy. Made with crispy chicken served on a bed of buttery, garlicky spaghetti with melted mozzarella.
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This meal is great for families who want easy weeknight dinners, chicken pasta recipes, garlic butter chicken, crispy chicken recipes, and lemon garlic chicken.
Serve them with my Baby Calamari Garden Salad or pair with Pull-Apart Bread Loaded with Bacon and Cheese.
How to Make Crispy Lemon Garlic Chicken Spaghetti
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Combine parsley, butter, garlic, salt, juice of half a lemon, and pepper in a blender. Blend until smooth.
2. Pound the chicken to about 1 inch thick. Brush each piece with garlic butter (reserve some for the pasta). Refrigerate for 30–40 minutes while you prep the other ingredients.
3. Mix breadcrumbs with spices in a shallow dish. Place flour in another dish and beaten eggs in a third.
4. Heat oil in a pan over medium heat. Dip each chicken breast in eggs, then flour, then eggs again, then breadcrumbs.
5. Fry until golden and crispy.
6. Boil a pot of water with salt and a little olive oil. Cook spaghetti according to package directions. Drain and toss with the remaining garlic butter and mozzarella.
Serve and Enjoy!
Arrange spaghetti in a large bowl, top with crispy chicken, and sprinkle with extra parsley and lemon.
Important Recipe Notes
- For Chicken choice, you can use either boneless, skinless chicken breasts or thighs. Thighs are slightly juicier, while breasts are leaner.
- Pound the chicken evenly to about 1 inch thick. This helps it cook evenly and stay juicy.
- Reserve some garlic butter for the spaghetti to keep it flavorful. Don’t use it all on the chicken.
- For extra crunch, use panko breadcrumbs instead of regular ones.
- Fry the chicken over medium heat to ensure the chicken cooks through without burning the coating.
- Toss the spaghetti with garlic butter and mozzarella immediately after draining to create a creamy, flavorful coating.
- Best to serve it with a sprinkle of fresh parsley and a wedge of lemon.
Crispy Lemon Garlic Chicken Spaghetti
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1/2 cup all-purpose flour
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs beaten
- 1 cup breadcrumbs option: panko for extra crunch
- 3 tbsp vegetable oil or olive oil
- 1/4 cup salted butter
- 3 garlic cloves
- 1 small bunch of fresh parsley
- 1 lemon
- 1 package spaghetti
- 2 cups mozzarella
- Fresh parsley for sprinkling
- Salt and pepper to taste
Instructions
- Combine parsley, butter, garlic, salt, juice of half a lemon, and pepper in a blender. Blend until smooth.
- Pound the chicken to about 1 inch thick. Brush each piece with garlic butter (reserve some for the pasta). Refrigerate for 30–40 minutes while you prep the other ingredients.
- Mix breadcrumbs with spices in a shallow dish. Place flour in another dish and beaten eggs in a third.
- Heat oil in a pan over medium heat. Dip each chicken breast in eggs, then flour, then eggs again, then breadcrumbs. Fry until golden and crispy.
- Boil a pot of water with salt and a little olive oil. Cook spaghetti according to package directions. Drain and toss with the remaining garlic butter and mozzarella.
- Arrange spaghetti in a large bowl, top with crispy chicken, and sprinkle with extra parsley and lemon.
