Lemon-Butter Spaghetti with Chicken Parmesan

Today I’m sharing one of my recipes I love to eat on a summer’s evening. It’s comfort food, yet still light enough and quickly prepared for a warm day when you don’t like to slave over a hot stove. As in my other recipes, I find it hard to write down exact measurements, as I just cook by experience and sense  and don’t weigh or measure anything. So bear with me. Today we’re having Lemon-butter spaghetti with chicken parmesan, arugula and pine nuts!


  • 400 gr spaghetti, cooked al dente
  • 2 chicken fillets
  • 1 egg
  • dried Italian herbs
  • bread crumbs
  • pinch of salt
  • black pepper
  • parmesan cheese
  • small garlic clove, crushed
  • handful of pine nuts
  • arugula
  • 50 gr butter
  • lemon juice of 1 lemon
  • grated lemon zest of 1/2 lemon


  1. Bring water to boil and cook the spaghetti
  2. Beat the egg in a bowl, and mix in the crushed garlic. Set aside.
  3. Roast the pine nuts until golden brown and set to rest.
  4. Put the chicken fillets on a board, cover with foil, and beat them with a pan to make them thinner
  5. Season the chicken with a pinch of salt and black pepper
  6. In a bowl or on a large plate, mix the bread crumbs and dried Italian herbs, and grate the parmesan cheese finely into it. Mix well.
  7. Dip the chicken fillets in the bowl with egg and then in the bread crumbs-cheese mix until covered
  8. Fry the chicken on medium heat in a skillet with olive oil or butter, until golden brown. Set aside
  9. In a sauce pan, melt the butter and take of the heat. Add the lemon juice and lemon zest and stir.
  10. Drain your spaghetti and pour the butter-lemon sauce over the spaghetti. Then add the pine nuts. Stir well.
  11. Lastly, add the arugula leaves, and serve the spaghetti on plates
  12. Lay the chicken on top
  13. To finish it, add some coarsely grated parmesan cheese

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