Creamy Lemon Dill Spaghetti & Chicken
with Blistered Grape Tomatoes & Chili Flakes
- Milk
- Wheat
Love chicken alfredo? Then you’ll adore this dish! It’s a sophisticated riff on the classic with tons of flavor in every bite. There’s Italian-spiced chicken, juicy blistered tomatoes, chili flakes for a bit of heat, and al dente spaghetti. It’s all coated in a creamy, cheesy sauce brightened with the additions of lemon and dill.
Ingredients
10 ounce
Chopped Chicken Breast
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
4 ounce
Grape Tomatoes
1 teaspoon
Chili Flakes
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve tomatoes lengthwise. Roughly chop dill. Quarter lemon.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
• While pasta cooks, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tomatoes and chicken in a single layer and season with garlic powder, salt, and pepper. • Cook, stirring occasionally, until chicken is browned and cooked through and tomatoes start to blister, 4-6 minutes. Remove pan from heat.
• Once spaghetti is drained, return pan with chicken mixture to medium-high heat and stir in drained spaghetti and cream sauce base. • Bring to a simmer and cook, stirring, until sauce is warmed through, 1-2 minutes. Taste and season with salt and pepper if desired.
• Remove from heat and stir in dill and juice from one lemon wedge (two wedges for 4 servings). TIP: If needed, add splashes of reserved pasta cooking water until everything is coated in a creamy sauce.
• Divide pasta between shallow bowls and top with as many chili flakes as you like. Serve with a squeeze of lemon (we recommend one wedge per bowl).
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemon-dill combo, though some found the dill overpowering; adjust to taste for a balanced, fresh flavor 🍋.
- Ease of prep: Quick and simple to make, with pre-chopped chicken saving time; great for beginners or busy weeknights.
- Suggestions: Consider adding parmesan, garlic, or extra veggies like spinach for more depth; some preferred less dill.
- Leftovers: Dish tends to dry out when reheated; add extra pasta water or sauce when storing for better next-day results.
- Texture: Some found the chopped chicken had an uneven texture; whole breast might be preferred for better control.
Reviews from our home cooks
Loved the combo of dill and lemon in the cream sauce! And this one was super easy and quick. 😊
Chicken and pasta in a creamy lemony sauce was a hit! Loved it. Easy prep, too.
Creamy lemon dill spaghetti & chicken!! Delish! Each meal tantalizes the senses. They look wonderful-just as pictured, smell amazing and taste so delish! These are restaurant quality meals that we make at home for a fraction of the price (considering initial discounts).
Amazing. Made me fall in love with dill as an herb. This is one of my fave recipes from HelloFresh for sure
Delicious! I added Parmesan cheese I had on hand and I also zested the lemon and added that in with the dill and it turned out amazing
My wife didn't like this much, but I loved it. Creamy and lemony and a great summer dish. Delicious.
The meal was very easy to make and we enjoyed the flavor of the dish as well.
Easy and delicious. Had to add a bit of flour to thicken the sauce.
The chopped chicken wasn't very appealing and probably too much dill flavor in the recipe. The cream base had a bit of a sour off putting taste.
I really do love this, and I had done something not in the instructions. I zested the lemon. And as I was making the sauce, I was tasting it, and little by little ended up adding all the lemon zest, and it tasted so awesome. Then I added about a third of the dill, and it was just chef's kiss, but did taste like it needed a little more dill, but instead of adding a little at a time, I decided to go with the instructions and add all the dill And I wish I had not. And I wish the instructions had said maybe to add half, taste, then add more if desired because that was a lot of dill, and it ended up overwhelming the dish. It was still good, but yah it was definitely dill heavy
