Easy Lemon Chicken Pasta
This easy lemon chicken pasta is full of flavor! It's a delicious, weeknight meal that you will love. The bright flavor of the lemon, mixed with the subtle leeks, spinach, and parmesan is unbelievably good!
I've been reaching out to readers and people who I'd like as my readers in my target audience, to ask what kinds of recipes they'd like to see on the blog. The overwhelming response I've been getting is that people want more options for healthy, quick weeknight meals.
This recipe is just that - it comes together quickly and is both comfort food and also full of healthy veggies and chicken. It packs well for lunch, so you can save some for leftovers! It uses ingredients that are in season (for the most part) year round and there's nothing overly fussy or complicated about it.
It's exactly the sort of dinner I enjoy, and I hope you will too!
The only part of this recipe that I found tricky was remembering to save at least a cup of the cooking water! Because the water is so full of starch from cooking the pasta, it will help keep the ingredients together and create a thicker sauce with the juices from the leeks and spinach and the melted cheese.
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 pound pasta (I used penne)
- 1/4 cup butter
- leek leek, sliced into rounds (white & light green part only)
- 3 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1 lemon, thinly sliced into half moons
- zest of 1 lemon
- 5 ounces baby spinach
- 1/2 cup grated parmesan
Nutrition Information per serving