Smoky Lemon Chicken Spaghetti with Burst Cherry Tomatoes
This bright and flavorful spaghetti dish features juicy smoky chicken, burst cherry tomatoes, and a zesty lemon sauce. Quick and easy, it’s perfect for a weeknight dinner yet impressive enough for guests. The tomatoes release their juices as they cook, creating a lightly saucy, tangy base that coats the spaghetti beautifully.
Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: ~35 minutes
Ingredients
For the chicken
2 chicken breasts, sliced into thin strips
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
For the pasta & tomatoes
350 g spaghetti
2 cups cherry tomatoes
2 garlic cloves, thinly sliced
2 tbsp olive oil
Salt and black pepper, to taste
¼ tsp red chili flakes (optional, mild)
For the lemon sauce
Juice and zest of 1 large lemon
2 tbsp olive oil or butter
2 tbsp grated Parmesan cheese
2 tbsp fresh parsley, chopped
Instructions
1. Cook spaghetti
Boil pasta in salted water until al dente. Reserve ½ cup pasta water and drain.
2. Season and cook chicken
Toss chicken strips with smoked paprika, garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large pan over medium heat and cook chicken 4–5 minutes, until cooked through and slightly charred. Remove and set aside.
3. Cook cherry tomatoes
In the same pan, add 2 tbsp olive oil and garlic. Sauté 30 seconds until fragrant.
Add cherry tomatoes, season with salt, pepper, and chili flakes (optional), and cook 3–4 minutes until tomatoes start to burst.
4. Combine pasta & chicken
Add cooked spaghetti and chicken to the pan with tomatoes. Toss gently to combine. Add reserved pasta water gradually to create a light sauce.
5. Add lemon & cheese
Stir in lemon juice, zest, butter or olive oil, and Parmesan. Toss until evenly coated.
6. Finish & serve
Sprinkle with fresh parsley and additional Parmesan if desired. Serve immediately.
Tips for Best Results
Use ripe cherry tomatoes for natural sweetness
Do not overcook tomatoes—they should just burst
Smoked paprika adds depth; adjust amount for milder flavor
Toss pasta with pasta water for a silky sauce
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes—slice thinly and cook until internal temperature reaches 75°C (165°F).
Can I make it vegetarian?
Skip chicken and add sautéed mushrooms, zucchini, or tofu.
Can I make this ahead?
Partially—cook chicken and tomatoes ahead; toss with pasta just before serving.
Can I freeze leftovers?
Pasta is best fresh. You can freeze cooked chicken and tomatoes separately, then reheat and toss with freshly cooked spaghetti.
Variations
Creamy version: Stir in ¼ cup cream at the end
Herb boost: Add basil or oregano along with parsley
Spicy twist: Add extra chili flakes or smoked paprika
Nutritional Information
Calories: 480 kcal
Protein: 34 g
Fat: 18 g
Carbohydrates: 50 g
Fiber: 5 g