Introduction
Hey there, friends! If you’re craving a dinner that’s creamy, fresh, and totally comforting—without being too heavy—this Baked Lemon Chicken Spaghetti Primavera is gonna be your new weeknight MVP. Think of it as a warm hug in a casserole dish, loaded with tender chicken, vibrant veggies, a lemony-cheesy sauce, and all the cozy spaghetti vibes you love. It’s super family-friendly, great for leftovers, and honestly? It’s one of those dishes that makes you feel like you’ve got your life together, even if you’re just wingin’ it. Let’s get into it!
Detailed Ingredients 🛒🍋🧀
🧄 Sauce Base:
- 2 tsp olive oil
- 2 tsp butter 🧈
- 2 tbsp all-purpose flour
- Two 12-oz cans 2% evaporated milk 🥛
- 1 cup shredded Monterey Jack cheese 🧀
- ½ cup shredded Parmesan cheese
- 1 tbsp fresh thyme, chopped 🌿
- Juice + zest of 1 medium lemon 🍋
- Salt & pepper, to taste 🧂
🍝 Pasta + Veggies:
- 14.5 oz spaghetti, cooked al dente
- 1 tsp olive oil
- 2 garlic cloves, minced 🧄
- 2 cups fresh broccoli florets 🥦
- 1 large carrot, peeled & chopped 🥕
- 1 yellow bell pepper, chopped or sliced 🫑
- 2 cups cooked chicken breast, chopped 🍗
- 1½ cups cherry tomatoes, halved 🍅
🧀 Topping:
- ½ cup shredded Monterey Jack cheese
- ¼ cup shredded Parmesan cheese
- Juice of ½ lemon 🍋
Direction
- Preheat your oven to 400℉ and spray a 9×13-inch baking dish with nonstick spray.
- In a medium skillet, heat olive oil and butter over medium. Whisk in flour and stir until golden and bubbly.
- Slowly add evaporated milk, whisking constantly until it thickens a bit. Stir in cheeses, thyme, lemon zest and juice, salt, and pepper. Remove from heat.
- While pasta is boiling, heat olive oil in a large skillet. Sauté garlic for 1 minute, then add broccoli, carrot, and bell pepper. Cook for 4–5 minutes until slightly tender.
- Turn off heat and gently mix in the cooked spaghetti and chopped chicken. Pour in the lemony cheese sauce and toss everything together until coated.
- Pour mixture into the prepared pan. Scatter cherry tomatoes on top, season with salt and pepper, and cover with foil.
- Bake for 30 minutes. Remove foil, top with the remaining cheeses and squeeze over half a lemon’s juice.
- Bake uncovered for another 10 minutes until golden and bubbly.
- Serve hot—and enjoy every bright, creamy bite!
My Story
I came up with this dish on a rainy Tuesday when I needed something comforting but still light enough to not send me into a carb coma. I had leftover chicken, a drawer full of veggies on the verge, and a lemon begging to be used. After a little improv magic in the kitchen, this Baked Lemon Chicken Spaghetti Primavera was born. And let me tell you—it was love at first bite. The lemony zing with the creamy cheese sauce is just unbeatable, and those pops of color from the veggies? Instant dinner joy. It’s become a favorite at my house for Sunday meal prep and random weeknights alike.
FAQ
Can I use regular milk instead of evaporated milk?
You can, but evaporated milk gives the sauce that ultra-creamy texture without needing heavy cream.
What kind of chicken works best?
Leftover rotisserie or grilled chicken breast is perfect here.
Can I make it vegetarian?
Totally—just skip the chicken and add extra veggies like mushrooms or zucchini.
How long will leftovers last?
Store in the fridge up to 4 days. Reheat with a splash of milk or broth to keep it creamy.
Can I freeze it?
Yes! Bake it, cool it, and freeze individual portions for up to 2 months.
Suggestion
- Add spinach for a little leafy green goodness.
- Swap spaghetti for penne or fusilli—they hold sauce beautifully.
- Use smoked mozzarella for a fun twist on the cheesy flavor.
- Add crushed red pepper flakes if you like a little kick.
- Top with fresh basil right before serving for a pop of freshness.
Conclusion
This Baked Lemon Chicken Spaghetti Primavera is one of those meals that hits all the right notes—comforting, zesty, colorful, and packed with flavor. It’s a perfect blend of cozy pasta bake and bright springtime energy, thanks to the lemon, fresh veggies, and creamy cheese sauce. Whether you’re feeding a family, meal-prepping for the week, or just treating yourself to something homemade and soul-warming, this recipe is the kind of dish that feels like a little win in your day. The best part? It’s totally customizable, so feel free to make it your own. I hope it becomes a go-to in your kitchen just like it has in mine.
Written with love by Sarah Cooper 💛
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