Lemon Parmesan Chicken & Spinach Skillet Pasta Recipe
This Chicken & Spinach Skillet Pasta with Lemon & Parmesan is a quick and easy weeknight dinner combining lean chicken breast and sautéed spinach in a garlicky, lemony sauce topped with Parmesan cheese. Known as ‘Mom’s Skillet Pasta,’ this dish offers balanced flavors and a comforting, healthy meal that fits perfectly into your weekly rotation.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Pasta
- 8 ounces gluten-free penne pasta or whole-wheat penne pasta
Protein and Seasoning
- 1 pound boneless, skinless chicken breast or thighs, trimmed and cut into bite-size pieces
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cloves garlic, minced
Sauce and Flavorings
- 2 tablespoons extra-virgin olive oil
- 1 cup dry white wine
- 2 teaspoons lemon zest
- ¼ cup lemon juice
- ⅓ cup unsalted butter, cubed
- 4 tablespoons grated Parmesan cheese, divided
Vegetables
- 10 cups chopped fresh spinach
Instructions
- Cook the Pasta: Bring a large pot of water to a boil; add 8 ounces of pasta and cook according to package directions until al dente. Reserve ½ cup of pasta cooking water before draining and setting the pasta aside.
- Cook the Chicken: Heat 2 tablespoons of extra-virgin olive oil in a large, high-sided skillet over medium-high heat. Add the bite-sized chicken pieces, season with ¾ teaspoon salt and ¼ teaspoon ground pepper, and cook, stirring occasionally, until the internal temperature reaches 165°F, about 5 to 7 minutes.
- Add Garlic: Stir in the 4 cloves of minced garlic and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
- Create the Sauce: Pour in 1 cup dry white wine along with 2 teaspoons lemon zest and ¼ cup lemon juice. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Add the cubed ⅓ cup unsalted butter and 1 tablespoon of grated Parmesan cheese, whisking constantly until the sauce becomes creamy and emulsified, roughly 2 minutes.
- Adjust the Sauce Consistency: Stir in ¼ to ½ cup of the reserved pasta cooking water and cook for about 2 minutes more, stirring occasionally until the sauce thickens slightly.
- Add Spinach and Pasta: Mix in 10 cups of chopped fresh spinach and the cooked pasta. Continue cooking over medium heat, stirring occasionally, until the spinach wilts and turns bright green, approximately 5 minutes.
- Serve: Divide the pasta among 4 plates and sprinkle the remaining 3 tablespoons of grated Parmesan cheese over each serving for a finishing touch.
Notes
- Use gluten-free or whole wheat penne based on dietary preference.
- Reserve pasta water to adjust sauce consistency and help emulsify the sauce.
- Ensure chicken reaches 165°F internally for safe consumption.
- Feel free to substitute or add vegetables like cherry tomatoes or mushrooms for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Any pasta shape can be substituted if desired, but penne works best for this recipe.