White Wine Lemon Garlic Chicken Spaghetti with Balsamic Tomatoes

White Wine Lemon Garlic Chicken Spaghetti with Balsamic Tomatoes


  • 2 frozen breaded chicken breasts, cooked

  • 2 tbsp Kosher salt for pasta water

  • 5 oz. spaghetti noodles (we used whole wheat thin spaghetti)

  • 1 pouch Le Sauce & Co.® White Wine Lemon Garlic Gourmet Finishing Sauce

  • ½ cup tomatoes, chopped

  • 1 tablespoon balsamic glaze

  • ¼ cup fresh grated parmesan cheese 

  • Chopped parsley or basil for garnish


  1. Bake chicken breasts according to package instructions.

  2. Bring a large pot of water to a boil, add Kosher salt.

  3. Cook pasta to al dente according to package directions. Reserve ½ cup of pasta water before draining.

  4. In a small bowl, combine chopped tomatoes and balsamic glaze, set aside.

  5. Top baked chicken with the fresh grated parmesan cheese.

  6. Place under the broiler just until melted, about 1-2 minutes.

  7. While pasta is cooking, heat the White Wine Lemon Garlic sauce in a medium skillet over low heat.

  8. Reserve about 1-2 tablespoons of the sauce before adding pasta.

  9. Add drained pasta and toss to coat in the sauce, add pasta water as needed.

  10. Divide onto 2 serving plates or bowls.

  11. Top each serving with a chicken breast.

  12. Drizzle the reserved White Wine Lemon Garlic sauce over the chicken, and top with balsamic tomatoes. Garnish with fresh chopped parsley or basil.

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