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!
What’s Great about this Recipe
This lemon chicken pasta recipe 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.
Healthy Pasta Recipes
One of the easiest ways to get dinner on the table is to throw together a pasta dinner. It’s not too hard to make a pasta recipe healthy – just go heavy on the veggies! Here are a few healthy pasta recipes:
- Sicilian Pasta alla Norma
- Israeli Couscous Salad with Zucchini
- Orzo Salad with Chicken, Bell Peppers, & Olives
Ingredients for this Lemon Chicken Pasta Recipe
- 1 tablespoon extra virgin olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1 pound pasta (I used penne)
- 1/4 cup butter
- 1 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
How to Make Lemon Chicken Pasta
- Heat olive oil in a skillet or grill pan over medium-high heat. Meanwhile, place chicken breasts in a sealed plastic bag and with a mallet, pound to 1/2 inch thickness.
- Cook chicken in the pan for 3 to 4 minutes per side, or until cooked through (165 degrees F on an instant-read thermometer)
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain when cooked and reserve 1 cup of the cooking water.
- Transfer the chicken to a cutting board and when slightly cooled, cut into strips.
- Heat the butter in a large pot over medium-high heat. When melted, add the leeks and garlic. Cook until soft (about 5 minutes). Then add the lemon juice, zest, and lemon slices. Cook for another 2 minutes. Then stir in the reserved water.
- Add the chicken and spinach to the pot and stir to combine. Let cook until spinach is wilted.
- Add the cooked pasta and the parmesan cheese to the pot and stir to combine. Serve and enjoy!
Tips for this recipe
- Remember 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.
- If your spinach isn’t washed, make sure to really rinse it well. Nothing is worse in pasta than gritty spinach!
- Don’t skip the step of pounding out the chicken breasts – it helps them cook quicker and more evenly. This is the meat pounder I use and recommend!
I hope you enjoy this healthy lemon chicken pasta with spinach recipe!
Easy Lemon Chicken Pasta
This easy lemon chicken pasta is full of flavor! It's a delicious, weeknight meal that you will love.
Ingredients
- tablespoon extra virgin olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1 pound pasta (I used penne)
- 1/4 cup butter
- 1 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
Instructions
- Heat olive oil in a skillet or grill pan over medium-high heat. Meanwhile, place chicken breasts in a sealed plastic bag and with a mallet, pound to 1/2 inch thickness.
- Cook chicken in the pan for 3 to 4 minutes per side, or until cooked through (165 degrees F on an instant-read thermometer)
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain when cooked and reserve 1 cup of the cooking water.
- Transfer the chicken to a cutting board and when slightly cooled, cut into strips.
- Heat the butter in a large pot over medium-high heat. When melted, add the leeks and garlic. Cook until soft (about 5 minutes). Then add the lemon juice, zest, and lemon slices. Cook for another 2 minutes. Then stir in the reserved water.
- Add the chicken and spinach to the pot and stir to combine. Let cook until spinach is wilted.
- Add the cooked pasta and the parmesan cheese to the pot and stir to combine. Serve and enjoy!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 391Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 644mgCarbohydrates: 31gFiber: 3gSugar: 2gProtein: 32g
