EASY and ready in 20 minutes with comforting pasta, juicy chicken, a hint of lemon, and the PERFECT amount of Parmesan!! Great for busy weeknights and the extra is good for meal prepping!!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Pasta
Cuisine: American
Keyword: chicken and spinach pasta, chicken spinach pasta, chicken spinach pasta recipe, lemon spinach chicken pasta, lemon spinach pasta
Servings: 12
Calories: 200kcal
Author: Averie Sunshine
Ingredients
1poundpenne pastacooking according to package directions, drained, and set aside
4tablespoonsolive oilor as needed; divided
1small sweet Vidalia oniondiced small
1.25poundsboneless skinless chicken breastcut into bite-sized pieces
1+ teaspoon kosher saltor to taste
1+ teaspoon freshly ground black pepperor to taste
4 to 5clovesgarlicfinely minced or pressed
¼cuplemon juice
3ouncesfresh baby spinachor more if desired
⅓cupshredded Parmesan cheeseor more if desired
Instructions
To a large pot, cook the pasta according to package directions, drain; set aside.
While the pasta cooks, to a very large separate deep-sided skillet or pot, add about 2-3 tablespoons olive oil, the onion, and saute over medium-high heat for about 3 minutes, or just until onion begins to soften; stir intermittently.
Add the chicken, salt, pepper, and saute for about 5 minutes, or until the chicken is done and cooked through; stir and flip intermittently to ensure even cooking.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly continuously.
Add the lemon juice and stir to combine.
Turn off the heat, add the cooked pasta, spinach, and stir very well to combine. As needed, add additional olive oil so the mixture tosses easily.
Taste the dish and if needed add additional salt and pepper. I added about 2 teaspoons total of salt and about 1 1/2 teaspoons of pepper. You're flavoring a very large quantity of food and if it tastes at all flat or boring, it probably would benefit from additional salt/pepper.
Evenly sprinkle the Parmesan over the top and serve. If you prefer a cheesier dish, stir the Parmesan into the pasta, and add additional to be sprinkled over the top. Serve immediately.
Notes
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting that although the color of the spinach will oxidize as time passes (especially if frozen), it does not affect the taste.