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A close-up serving of Lemon Chicken Pasta with Spinach and Parmesan, topped with grated cheese and a lemon wedge.

Lemon Chicken Pasta with Spinach and Parmesan

This recipe provides a quick Italian-American meal featuring chicken, spinach, and a lemon-butter sauce over pasta. It is designed for fast preparation and cooking.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 ounces gluten-free penne pasta or whole-wheat penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-size pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 cloves garlic, minced
  • 1 cup dry white wine (or chicken broth)
  • 2 teaspoons lemon zest
  • 1/4 cup lemon juice
  • 1/3 cup unsalted butter, cubed
  • 4 tablespoons grated Parmesan cheese, divided
  • 10 cups chopped fresh spinach

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve ½ cup of the cooking water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium-high. Add chicken, salt, and pepper. Cook 5–7 minutes, stirring occasionally, until browned and cooked through.
  3. Add garlic and cook 1 minute until fragrant. Stir in wine, lemon zest, and lemon juice. Simmer, then add butter and 1 tablespoon Parmesan. Stir constantly until the sauce emulsifies, about 2 minutes.
  4. Add ¼–½ cup reserved pasta water to thicken. Stir in pasta and spinach. Cook 5 minutes, until spinach wilts and pasta is heated through.
  5. Divide among 4 plates and sprinkle with remaining Parmesan. Serve warm.

Nutrition

Calories: 420kcalCarbohydrates: 40gProtein: 34gFat: 17gSaturated Fat: 6gCholesterol: 85mgSodium: 530mgFiber: 6gSugar: 3g

Notes

Swap chicken for shrimp for a seafood version. Add mushrooms, cherry tomatoes, or zucchini for extra vegetables. Freshly grated Parmesan melts best into the sauce. For a creamy version, add a splash of cream or ricotta. Reheat gently with broth or water to refresh the sauce.

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