Name: Lemony Spaghetti with Parmesan Popcorn Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 8 oz spaghetti; 2 tbsp olive oil; 2 cloves garlic, minced; 1 lemon, zested and juiced; 1/4 cup grated Parmesan cheese; Salt and black pepper to taste; 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes; 1/2 cup buttermilk; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese (for coating); 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and black pepper to taste; Vegetable oil, for frying; Chopped parsley, for garnish (optional)

Why You’ll Love Lemony Spaghetti with Parmesan Popcorn Chicken Recipe

This recipe hits all the right notes: tangy lemon, savory Parmesan, garlicky breadcrumbs, and juicy crispy chicken on top of tender spaghetti. It transforms ordinary pasta into something special — fun, flavorful, and a bit unexpected. Great for a cozy weeknight dinner when you want something both comforting and a little fancy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
eggs (for dredging)
cornstarch
Panko breadcrumbs
Parmesan cheese (grated)
garlic (minced) and garlic powder
lemon zest and fresh lemon juice
dried oregano
ground coriander (optional, for seasoning)
salt (kosher or regular)
red pepper flakes (a pinch, optional)
extra-virgin olive oil and vegetable oil (for frying chicken)
spaghetti
chicken stock (or water/pasta water, depending on variation)
butter (unsalted)
(optional) fresh basil or other herbs for garnish

Directions

Cut the chicken into bite-sized chunks. Season with salt, garlic powder, and (if using) ground coriander. Dredge the pieces first in beaten egg, then in a mixture of cornstarch, Panko breadcrumbs, grated Parmesan, dried oregano, and a bit of lemon zest for extra zing.
Heat a mixture of vegetable oil (for frying) and a touch of olive oil in a skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy all over. Transfer to a paper towel–lined plate to drain excess oil.
Meanwhile, cook the spaghetti in salted boiling water until al dente. Reserve some of the pasta water (or use chicken stock) before draining.
In a separate pan or cleaned skillet, warm a little olive oil and butter. Add minced garlic and briefly sauté until fragrant. Add the cooked spaghetti along with a splash of pasta water or chicken stock, fresh lemon juice, remaining lemon zest, and toss to coat the pasta evenly. The sauce should be light — more of a glossy, lemony coating than a heavy sauce.
Stir in a handful of grated Parmesan (and more if desired), adjust seasoning to taste, and optionally add a pinch of red pepper flakes for a little heat.
Plate the pasta, then top generously with the crispy Parmesan popcorn chicken. Garnish with fresh herbs (like basil or parsley) if available. Serve immediately while the chicken stays crisp.

Servings and timing

Serves about 4.
Total time: approximately 35–45 minutes (including prep, frying, and pasta cooking).

Variations

Use thighs instead of breasts for juicier chicken pieces with more flavor.
Swap spaghetti for another pasta shape (linguine, fettuccine, or even penne) for different texture or presentation.
Use whole‑wheat or gluten-free pasta for dietary preferences.
Add some veggies — like spinach, cherry tomatoes, or roasted broccoli — for extra color and nutrition.
Use fresh herbs (basil, parsley, or even thyme) to brighten up the dish just before serving.
For a creamier version, stir in a splash of cream or a tablespoon of butter at the end.

Storage/Reheating

Store leftover pasta and chicken separately if possible to maintain crispiness. Refrigerate in airtight containers and consume within 2 days.
To reheat: gently warm the spaghetti on the stovetop with a splash of water or stock to loosen the sauce; reheat the chicken in an oven or air fryer at low–medium heat to help restore crispiness rather than microwaving (which makes the crust soggy).

FAQs

How can I make the chicken extra crispy?

Make sure the oil is hot enough before frying, dredge the chicken pieces thoroughly (egg → cornstarch + breadcrumb mixture), and fry in small batches so the oil temperature doesn’t drop. Also, let fried chicken rest on a rack or paper towel so excess oil drains.

Can I bake the “popcorn chicken” instead of frying?

Yes — you can bake the dredged chicken pieces on a baking sheet at around 200 °C (about 400 °F) for ~20–25 minutes, turning halfway through. They won’t be quite as crunchy as fried, but still tasty and easier on oil use.

What kind of pasta is best for this recipe?

Traditional spaghetti works very well, but you can use other long pastas like linguine or bucatini, or even short shapes like penne or rigatoni — especially if you prefer a chunkier texture with the chicken.

Is there a vegetarian version of this dish?

You could replace the chicken with crispy fried tofu cubes (dredged and breaded similarly), or use roasted chickpeas or crispy cauliflower for a plant-based crunch topping.

Can I skip the lemon zest or use less lemon?

Yes — the lemon adds brightness, but if you prefer a milder flavor, reduce the zest or even omit it. The dish will still be delicious, just less tangy.

What if I don’t have Parmesan?

You could substitute with another hard cheese like Pecorino Romano or Grana Padano. The flavor will be slightly different, but you’ll still get that savory, cheesy coating.

How do I prevent the pasta from drying out when reheating?

Add a splash of pasta water, stock, or even a tiny drizzle of olive oil when reheating. This helps loosen the sauce and keeps the pasta moist.

Can I prepare parts of this recipe ahead of time?

Yes — you can cut and season the chicken ahead of time, or even bread the pieces and store them in the fridge before frying. You can also cook the pasta beforehand and toss with a little oil to prevent sticking, then reheat and finish when ready to serve.

Is this recipe kid-friendly?

Absolutely — many kids enjoy crispy chicken and pasta. For younger children, you might reduce or omit red pepper flakes and skip adding too much lemon zest or garlic.

What side dishes pair well with this meal?

A simple green salad, roasted or steamed vegetables (like broccoli, zucchini, or asparagus), or a side of garlic bread would complement the flavors nicely without overwhelming the dish.

Conclusion

Lemony Spaghetti with Parmesan Popcorn Chicken is a delightful twist on classic pasta — combining the freshness of lemon, the richness of Parmesan, and the satisfying crunch of breaded chicken. It’s easy enough for a weeknight dinner, but flavorful enough to serve when you want to impress. Give it a try the next time you crave comfort food with a bit of zest and crunch.