Spaghetti with Cheesy Tomato Garlic Sauce and Lemon Chicken

Spaghetti with Cheesy Tomato Garlic Sauce and Lemon Chicken

Ingredients:

8 oz spaghetti
2 boneless, skinless chicken breasts
2 tbsp olive oil (divided)
Salt and pepper, to taste
2 tbsp lemon juice
2 tsp lemon zest
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
½ cup heavy cream
½ cup grated Parmesan cheese
½ tsp dried oregano
1 tbsp butter
Fresh basil, chopped (optional garnish)

Directions:

1. Cook the spaghetti in a large pot of salted water until tender. Drain and set aside.
2. Season the chicken breasts with salt, pepper, lemon juice, and lemon zest.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and cook until golden on both sides and fully cooked through. Remove from the pan, let rest briefly, then slice into strips.
4. In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, stir in the minced garlic and cook until fragrant.
5. Add the diced tomatoes and oregano. Let the sauce simmer for a few minutes until slightly thickened.
6. Reduce the heat and stir in the heavy cream, mixing until the sauce becomes smooth and creamy.
7. Add the Parmesan cheese and stir until melted and well incorporated into the sauce.
8. Add the cooked spaghetti to the sauce and toss until fully coated.
9. Top with the sliced lemon chicken and gently fold everything together.
10. Finish with fresh basil if desired and serve warm.

Cooking Time: 30 minutes | Servings: 4 | Calories: ~560 per serving