Lemon and Chilli Chicken Pasta

8 March 2015

Lemon Chilli and Chicken Spaghetti

I love spending hours in the kitchen trying new cake flavours, making breads or learning a pastry technique. But like most people, weeknights are not when I want to indulge this hobby. Weeknights are when I want to get straight into my PJs and binge watch whatever the latest fad tv show is or discuss my favourite animals I've seen on the internet that day. I also share a kitchen with three other people and we all arrive home starving in the evenings so it really wouldn't be fair for me monopolise the oven to slow cook complicated meats all night long. I've been determined recently though not to fall back into student eating habits and avoid ready meals and takeaways as much as possible, so I've been revisiting some of the quick 'midweek' recipes that have been successful for me in the past.

This dish has been adapted from one I found in a vegetarian recipe book back in the days when I didn't eat meat and you can swap the chicken for meat free version or any kind of vegetables, and it will still be delicious. It's very easy, takes less than 20 minutes and if you have a good meat supplier nearby its pretty cheap to make to so it really is perfect for a midweek meal.

Using fresh pasta and herbs or a nice green salad will make a huge difference to this dish, making it a completely viable option to serve to guests and still taking no extra effort from you. You could even go all out and make your own pasta, which is something I would love to try, especially after seeing the tips that Emily has been sharing on her blog lately.

Lemon and Chilli Linguine

Chilli and Chicken Linguine

Lemon and Chicken Linguine

Lemon Chilli and Chicken Pasta

Lemon and Chilli Chicken Pasta Recipe

(serves 2)
Approx 250g chicken fillets (cut into large chunks)
Juice of 1 lemon
1 vegetable stock cube
A pinch of salt
A tbsp of basil (fresh if possible)
250g of long pasta (tagliatelle, spaghetti or whatever else you can get) 
1 fresh red chilli
1 large garlic clove

Finely chop the garlic, chilli and basil and set to one side. Fry the chicken on a low-medium heat until nearly cooked, then add the chilli and garlic. At the same time bring a large saucepan of water to the boil, crumble in your vegetable stock cube and add the pasta. 

Squeeze half the lemon juice and the basil over the chicken and let simmer gently while the pasta cooks (exact time will depend on the pasta you've used). 

Drain the pasta and gently toss together with the chicken and lemon before serving. Garnish with fresh basil leaves or a sprinkle of grated parmesan.


  1. I've been so disorganised with weeknight cooking lately and have ended up eating rubbish ready meals more frequently than I'd like to admit! This looks like a really tasty, easy meal so I think I'll try it out this week x

  2. This looks absolutely delicious! I'm definitely going to have to try it x

  3. It's so easy to do, I'm much lazier with cooking than baking so hopefully I'll be able to get more recipes like this up in future! Let me know what you think of it :) x

  4. Thank you, let me know what you think! :) x

  5. Oh, so tasty! I'll definitely try make the vegetarian version of this. I love how easy it is and I have all of the ingredients at home so this might be tonight's dinner. :)

  6. Ooh, let me know what you think! I always made the veggie version with quorn chicken but I'm sure you could swap in any vegetables and get a similar result :)

  7. This looks soo easy to make yet so yummy - such a great idea for a quick and tasty midweek meal! All your posts always make me so hungry haha!

    Beth x


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