1 lb boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
Salt and freshly ground black pepper (to taste)
1 tsp garlic powder
½ tsp paprika (optional)
3–4 garlic cloves (minced)
Zest and juice of 1-2 lemons
½ cup chicken broth or reserved pasta cooking water
1–2 tbsp butter (optional)
Chopped parsley or basil (for garnish, optional)
Grated Parmesan (for serving, optional)
Instructions
Boil the Spaghetti: Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve ½ cup pasta water, then drain and set aside.
Prepare the Chicken: Pat chicken pieces dry and season them with salt, pepper, garlic powder, and paprika (if using).
Incorporate the Lemon: Stir in lemon zest and juice, then pour in chicken broth or reserved pasta cooking water. Simmer for 1-2 minutes to combine flavors.
Finish the Sauce: Reduce heat to low and stir in butter, if using, until melted. Adjust seasoning with lemon juice, salt, or pepper.
Combine with Pasta: Return spaghetti and crispy chicken to the skillet. Toss to coat evenly with the lemon-garlic sauce. Add extra pasta water if needed to loosen the sauce.
Serve Warm: Serve garnished with chopped parsley or basil and sprinkled with grated Parmesan if desired. Enjoy warm!
Notes
For additional flavor, consider adding spinach or cherry tomatoes. Adjust seasoning to taste.