Recipe Library
Chicken & Spinach Skillet Pasta with Lemon & Parmesan
Tender chicken pieces sizzle with garlic in olive oil, then melt into a silky sauce of white wine, bright lemon, and butter that clings to every strand of pasta. Fresh spinach wilts in at the end, delivering a fresh, citrusy bite with each forkful.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 514
- Protein
- 33g
- Carbs
- 25g
- Fat
- 27g
- Fiber
- 3g
- Sugar
- 2g
- Sodium
- 646mg
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, trimmed, if necessary, and cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon lemon zest
- 2-3 tablespoons lemon juice
- 1/3 cup unsalted butter, cubed
- 4 tablespoons grated Parmesan cheese, divided
- 10 cups chopped fresh spinach
Instructions
- Bring a large pot of water to a boil; add 8 ounces pasta and cook according to package directions. Reserve ½ cup of cooking water; drain the pasta and set aside.
- Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken pieces, salt and pepper; cook, stirring occasionally, until an instant-read thermometer inserted in thickest portion registers 165°F, 5 to 7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon zest and lemon juice; bring to a simmer over medium-high heat, stirring occasionally. Add cubed butter and 1 tablespoon Parmesan; cook, whisking constantly, until the sauce is creamy and emulsified, about 2 minutes. Add ¼ to ½ cup pasta water; cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.
- Stir in chopped spinach and the cooked pasta. Cook over medium heat, stirring occasionally, until the spinach is wilted and bright green, about 5 minutes. Divide among 4 plates; top with the remaining 3 tablespoons Parmesan.