Garlic Lemon Chicken Spaghetti with Peas and Scallions

This garlic lemon chicken spaghetti is the ultimate quick-fix dinner that feels like a restaurant-quality meal. Juicy, golden-brown chicken cutlets are seasoned with garlic powder and pan-seared to perfection, then served over a bed of spaghetti tossed in a creamy lemon sauce with sweet peas and tender scallions.

Every bite is bright, savory and comforting-finished with a squeeze of fresh lemon juice, lemon zest and scallion greens for a pop of color and flavor. Ready in just 20 minutes, it’s the kind of dish that makes busy nights feel special without the stress.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3. While spaghetti cooks, pat chicken dry with paper towels and season all over with half the garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a cutting board and tent with foil to keep warm. Wipe out pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add scallion whites and cook, stirring, until softened, 30-60 seconds. Stir in drained spaghetti, peas, cream sauce base, onion paste, remaining garlic powder and a squeeze of lemon juice. Cook, tossing, until sauce has thickened and everything is evenly coated, 1-2 minutes. If sauce seems too thick, stir in reserved pasta cooking water a splash at a time. Taste and season with salt and pepper.
5. Slice chicken crosswise. Divide pasta between plates. Top with chicken, scallion greens, a squeeze of lemon juice and as much lemon zest as you like. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly. Add them directly to the pan with the spaghetti-they’ll thaw and heat through quickly.

What can I substitute for cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of garlic powder. The consistency should be similar.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth to revive the sauce.