Creamy Lemon Butter Chicken Spaghetti

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3 chicken breasts
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
1 white onion, diced
2 garlic clove minced
1/4 cup tomato paste
1 tsp paprika
1/2 tsp cayenne
1 cup cream
2 cups spinach
1/2 cup grated parmesan, plus extra to garnish
Juice of 1 lemon
1/4 cup pasta water
1 tbsp parsley, finely chopped
500 g spaghetti, cooked


  1. Heat oil in a large non-stick pan, over medium heat.  Add chicken breasts and sear both sides with salt and pepper until golden brown and cooked. Remove, set aside and slice.
  2. Add butter to the pan and melt. Add onions stirring and cooking until soft.  Add tomato paste, paprika and cayenne, stir and cook for 5 minutes until oil starts to separate.
  3. Stir in cream and spinach; bring to a simmer and add sliced chicken, parmesan, parsley and juice of one lemon.
  4. Stir in cooked spaghetti until coated.
  5. Serve with additional parmesan cheese.
  6. Enjoy!