Creamy Herbed Lemon Chicken Spaghetti
with Peas & Chili Flakes
- Milk
- Wheat
Simple, flavorful, and elegant, this 30-minute weeknight-friendly dish has it all. You’ll place golden seared chicken cutlets seasoned with Italian spices atop al dente spaghetti dotted with sweet green peas, all coated in a creamy homemade lemon sauce with a sprinkle of chili flakes. It’s hearty yet light, and guaranteed to put a smile on any pasta-lover’s face.
Ingredients
4 ounce
Peas
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
1 clove
Garlic
1 tablespoon
Italian Seasoning
12 ounce
Chicken Cutlets
1 teaspoon
Chili Flakes
1 tablespoon
Flour
(Contains: Wheat)
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Peel and mince or grate garlic. Zest and quarter lemon.
-
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.
-
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. (Keep empty pot handy for Step 4.)
-
Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.
-
Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. TIP: Cook in batches if necessary; lower heat if chicken browns too quickly.
-
Heat 1 TBSP butter (2 TBSP for 4 servings) in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes (big pinch for 4) if desired. Cook, stirring, until fragrant, about 30 seconds.
-
Stir in cream sauce base and juice from two lemon wedges (four wedges for 4). Cook, stirring constantly, until sauce thickens, 1-2 minutes. Taste and season with salt and pepper.
-
Add drained spaghetti and peas to pot with sauce and toss until evenly coated. TIP: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
-
Slice chicken crosswise if desired.
-
Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bright lemon and herb flavors, though some found it mild; adjusting lemon and seasoning to taste can perfect it 🍋.
- Ease of prep: Quick and simple to make with minimal chopping; the flour-coated chicken technique was praised for its crispy result.
- Suggestions: Consider adding Parmesan cheese for extra flavor; some preferred less peas or swapping them for other vegetables like broccoli.
- Portions: Generous servings satisfied most, though a few wanted more sauce or pasta for a heartier meal.
- Spice: The chili flakes add a nice kick, but go light – a little goes a long way for those sensitive to heat 🌶️.
Reviews from our home cooks
My mom has been asking for chicken spaghetti, so when I saw this recipe I knew we needed to try it. She loved it! It was delicious and even as someone who doesn't like peas, I would 100% make it again! We opted to leave out the chili flakes because my mom doesn't like spicy food, and I did go into my own personal flour stash to flour the chicken, but it was a super yummy meal, and we're excited for the leftovers!
This was better than expected. I'm always nervous cooking chicken but I think I got it just right. I honestly thought the flavors were going to be a little boring but it was much tastier than expected. Easily got dinner, and 2 lunches out of this one.
Delicious! The chicken was very good quality. I barely had to clean it and the garlic and lemons were very fresh!
Very quick and easy to make, super flavorful sauce with just lemon and garlic
Yummy and simple. Can limit or add more of the red pepper flakes if you want to control the heat.
I'm glad I learned how to prepare chicken this way. Had a really nice crust to it.
Very tasty and fairly easy to prepare. It could have used a bit more of the cream sauce.
Would reduce the serving of peas added for 2 servings. Too much included. Or would adjust instructions and say add half bag for 2 servings, whole bag for 4 servings
Not one of my faves. To be fair the lemon was over-zested and made sauce bitter- on me. However, too many peas and pasta choice was wrong vessel for peas. Needs orrechiette or the like.
New favorite... we don't really like peas, but these fresh peas were really good!!
