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Chicken Spaghetti Toss Recipe

Chicken Spaghetti Toss Recipe

This recipe is a tempting entree is a family favorite which can easily be increased for larger get-togethers.—Cindy Dorband, Monument, Colorado
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 5 green onions, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 3 tablespoons lemon juice
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1 package (7 ounces) angel hair pasta


  • 1. In a large skillet, saute onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, lemon juice, parsley, seasoned salt and lemon-pepper. Saute for 15-20 minutes or until chicken is no longer pink.
  • 2. Meanwhile, cook spaghetti according to package directions; drain. Add to chicken mixture; toss to coat. Yield: 4 servings.

Nutritional Facts

1 cup: 489 calories, 17g fat (6g saturated fat), 109mg cholesterol, 586mg sodium, 40g carbohydrate (3g sugars, 2g fiber), 41g protein.

Reviews for Chicken Spaghetti Toss

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MaggieSeley User ID: 8203135 217493
Reviewed Jan. 10, 2015

"It was really good!"

shecooksalot User ID: 5888460 102030
Reviewed Aug. 6, 2014

"I made this as a last minute dinner and to use up some leftover angel hair from a previous dinner and it was great!!! Really simple and I had all the ingredients on hand. I liked that it was very light tasting and not saucy, great for a summer dinner!!! I'm keeping this recipe on hand for those nights when I need a quick dinner."

sadmom0 User ID: 1271917 123171
Reviewed Mar. 10, 2012

"This was the first dish I made in my new kitchen after the reno was complete and it has been a family favourite now for almost 10 years - excellent."

MY REVIEW User ID: 1202636 34462
Reviewed Nov. 14, 2009

"I added fresh mushrooms and this was a quick, delicious meal. It also makes good left-overs."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.