There are just some combos of flavors that are hard to beat, and this Lemon Chicken Spaghetti will always fit the ticket! With the tart lemon playing in the background of the creamy, dreamy Alfredo sauce, this tender, fork-loving chicken ends up swimming in a flavor ladened, saucy hot tub! When you have a big crowd or it’s just the two of you and leftovers are a welcome sight, this Lemon Chicken Spaghetti will be such a lovely addition to your chicken menu! It’s so simple, but simply delicious! Give it a squeeze!
Ingredients
- 8 ounces spaghetti, cooked and drained, divided
- 1 (15-ounce) jar Alfredo sauce
- 2 tablespoons basil pesto
- 2 tablespoons sun-dried tomatoes in oil, drained
- 2 tablespoons fresh lemon juice
- 2 cups rotisserie chicken, shredded, divided
- 6 ounces parmesan cheese, shredded, divided
- 8 ounces mozzarella cheese, shredded, divided
- 8 ounces ricotta cheese, divided
- 1 teaspoon oregano
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Place 1/2 of the cooked spaghetti in the bottom of a 6×9-inch casserole dish.
Step 3 –In a medium bowl, add the Alfredo sauce, the pesto, the sun-dried tomatoes, and the lemon juice and combine.
Step 4 –Pour 1/3 of the pasta sauce over the spaghetti layer.
Step 5 –Scatter 1/2 of the shredded chicken over the pasta sauce layer.
Step 6 –Sprinkle 1/2 of the parmesan cheese and 1/2 of the mozzarella cheese on top of the chicken layer.
Step 7 –Spoon 1/2 of the ricotta cheese on top of the cheese layer.
Step 8 –Top the ricotta with the remaining spaghetti, 1/3 of the pasta sauce, the remaining chicken, and the remaining ricotta cheese.
Step 9 –Pour the remaining sauce over the ricotta cheese and sprinkle it with the remaining parmesan cheese and the remaining mozzarella cheese.
Step 10 –Sprinkle the top of the casserole with the oregano.
Step 11 –Bake the casserole until it is golden-brown and bubbly, about 40 minutes.
Step 12 –Serve.
