Tender chicken and fresh spinach are tossed in a bright, creamy lemon sauce with perfectly cooked pasta for a restaurant-quality meal that's ready in just 30 minutes.
Recipe Details
Ingredients
- 400g penne or fettuccine pasta
- 600g boneless, skinless chicken breasts, cut into bite-sized pieces
- 30ml olive oil
- 30g unsalted butter
- 4 cloves garlic cloves, minced
- 120ml dry white wine
- 240ml low-sodium chicken broth
- 240ml heavy cream
- 15ml fresh lemon zest
- 60ml fresh lemon juice
- 100g freshly grated Parmesan cheese
- 150g fresh baby spinach
- to taste salt
- to taste freshly ground black pepper
- 5ml Italian seasoning
- 1ml red pepper flakes (optional)
- 30ml fresh parsley, chopped
Instructions
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Cook 400g penne or fettuccine pasta according to package directions until al dente. Reserve 240ml (1 cup) pasta water before draining.
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Season 600g boneless with to taste salt, to taste freshly ground black pepper, and 5ml Italian seasoning. Heat 30ml olive oil in a large skillet over medium-high heat.
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Add chicken to the skillet and cook for 6-8 minutes until golden brown and cooked through (internal temperature 74°C/165°F). Transfer to a plate.
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In the same skillet, add 30g unsalted butter and 4 cloves garlic cloves. Cook for 1 minute until fragrant. Pour in 120ml dry white wine and cook for 2-3 minutes until reduced by half.
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Add 240ml low-sodium chicken broth and 240ml heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
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Stir in 15ml fresh lemon zest, 60ml fresh lemon juice, and 100g freshly grated Parmesan cheese. Mix until cheese is melted and sauce is smooth.
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Return chicken to the skillet along with the cooked pasta. Add 150g fresh baby spinach and toss everything together, adding pasta water as needed to achieve desired consistency.
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Cook for 2-3 minutes until spinach is wilted and everything is heated through. Season with to taste salt, to taste freshly ground black pepper, and 1ml red pepper flakes (optional) if using.
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Serve immediately garnished with 30ml fresh parsley and additional Parmesan cheese.
Tips
Pasta Water: Save some starchy pasta water to help bind the sauce and achieve the perfect creamy consistency without making it too thick.
Chicken Cooking: Don't overcrowd the pan when cooking chicken. Cook in batches if necessary to ensure proper browning and avoid steaming.
Lemon Balance: Add lemon juice gradually and taste as you go. The bright acidity should complement, not overpower, the creamy sauce.
Wine Substitute: If you prefer not to use wine, substitute with additional chicken broth plus a splash of white wine vinegar for acidity.
Spinach Timing: Add spinach at the very end to prevent overcooking. It should just wilt from the residual heat of the pasta and sauce.