Chicken & Spinach Skillet Pasta with Lemon & Parmesan
This Chicken & Spinach Skillet Pasta with Lemon & Parmesan is a bright, comforting one-pan dinner made with juicy chicken, tender pasta, fresh spinach, and a light lemon-Parmesan sauce—no cream required. It’s quick, balanced, and perfect for easy weeknight meals with minimal cleanup.
Ingredients
- 12 oz short pasta penne, rotini, or farfalle
- 1 lb boneless skinless chicken breast, thinly sliced
- 4 cups baby spinach
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 teaspoon lemon zest
- 2 –3 tablespoons fresh lemon juice to taste
- ¾ cup freshly grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- Red pepper flakes optional
Instructions
- Bring a large pot of well-salted water to a boil. Cook pasta until just al dente.
- Reserve 1 cup pasta water, then drain.
- Pat chicken dry and season lightly with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add chicken and cook 4–5 minutes, turning once, until golden and just cooked through. Remove and set aside.
- Add remaining olive oil to the skillet if needed. Sauté garlic for 30 seconds until fragrant.
- Add cooked pasta, spinach, and a splash of reserved pasta water. Toss until spinach wilts.
- Return chicken to the skillet.
- Add lemon zest, lemon juice, and Parmesan. Toss gently, adding more pasta water as needed to create a light, silky sauce.
- Season with black pepper and red pepper flakes if using.
- Remove from heat and rest 1–2 minutes. Serve with extra Parmesan and lemon if desired.
Notes
- Thinly sliced chicken cooks quickly—avoid overcooking.
- Pasta water is essential for a glossy, cohesive sauce.
- Lemon zest adds flavor without excess acidity; adjust juice to taste.
- Serve immediately for best texture.