Chicken and Spinach Skillet Pasta with Lemon and Parmesan
Bright, fresh, and full of flavor this Chicken and Spinach Skillet Pasta with Lemon and Parmesan is the perfect one-pan meal for busy days! Tender chicken, sautéed spinach, and perfectly cooked pasta are tossed in a light, zesty lemon sauce and finished with a sprinkle of savory Parmesan cheese.
Ingredients
- For the Pasta:
- 8 oz (225 g) penne, fusilli, or your pasta of choice
- 2 tablespoons olive oil
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 1 cup milk (or half-and-half for creamier sauce)
- 2 cups fresh baby spinach
- 1 lemon (zest and juice)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Red pepper flakes (optional, for a bit of heat)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Drain and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper, then sauté for 4–5 minutes, or until cooked through. Remove chicken from skillet and set aside.
- Make Sauce Base: In the same skillet, add garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and milk, scraping up any browned bits from the pan.
- Add Pasta u0026 Spinach: Stir in the cooked pasta and fresh spinach, allowing spinach to wilt slightly.
- Finish with Lemon u0026 Cheese: Return chicken to the skillet. Add lemon juice, zest, and Parmesan cheese. Toss until everything is coated in the sauce. Adjust seasoning with salt, pepper, and red pepper flakes if desired.