This easy lemon chicken pasta with spinach is full of flavor!
It's the perfect weeknight meal because it only takes 30 minutes from start to finish. And it's so delicious. The bright flavor of the lemon, mixed with the subtle leeks, spinach, and parmesan, is unbelievably good!
This lemon chicken pasta recipe comes together quickly and is both comfort food and 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.
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Lemon Chicken Pasta Recipe Ingredients
- Olive oil
- Boneless, skinless chicken breasts - I prefer chicken breasts, but you can use chicken thighs if you would like. You can also use pre-cooked chicken.
- Kosher salt
- Pasta - I use penne, but you can use any kind of pasta
- Butter
- Leeks, sliced into rounds (white & light green part only)
- Cloves of garlic, minced
- Fresh lemon juice
- Thinly sliced lemon into half-moons
- Lemon zest from one whole lemon
- Baby spinach
- Grated parmesan
- Optional ingredients - If you would like, you can top your pasta with black pepper, fresh basil and/or red pepper flakes if you would like to add a little spice.
See the recipe card for more details.
Tips for Making Chicken Pasta
- Remember to save at least a cup of the pasta 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.
- Store leftovers in an airtight container for 3-4 days. Making extras is the perfect way to have a complete meal ready for lunches in the week.
More 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 - a classic, Sicilian dish that is full of rich flavors. The roasted eggplant and the slow-cooked tomato sauce are an incredibly satisfying combination.
- Israeli Couscous Salad with Zucchini - couscous salad with zucchini, mozzarella, and tomatoes is hearty and full of bright flavors. It’s a delicious side dish or lunch option.
- Orzo Salad with Chicken, Bell Peppers, & Olives - this orzo salad with shredded chicken, bell peppers, olives, and a wholegrain mustard dressing is such a wonderful lunch recipe!
- Burst Cherry Tomato Pasta - a simple recipe that’s full of flavor. It’s an easy dinner that you’ll love! It’s ready in less than 20 minutes.
I hope you enjoy this healthy lemon chicken pasta with spinach recipe! If you try it, let us know! Connect with us on Instagram and share your photos or leave us a rating.
Lemon Chicken Pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breasts
- 2 teaspoons kosher salt divided
- 1 pound penne pasta
- ¼ cup butter
- 1 leek sliced into rounds (white & light green part only)
- 3 cloves garlic minced
- ¼ cup freshly squeezed lemon juice about 2 lemons
- 1 lemon thinly sliced into half-moons
- zest of 1 lemon
- 5 ounces baby spinach
- ½ cup grated parmesan optional additional ¼ cup for topping
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 ½ inch thickness. Sprinkle the chicken with 1 teaspoon kosher salt.
- 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, lemon slices, and remaining teaspoon of salt. 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.
- Combine the cooked pasta and the parmesan cheese to the pot and stir to combine.
- Serve and top with additional optional parmesan cheese if desired.
Paul says
Made this tonight.
It's a favorite for a reason--easy to prepare and delicious.
it's great with chicken, but I could also see using this with a good quality albacore tuna or shrimp as a sub for the chicken. Speaks to the versatility of the recipe.
Emily says
Yes, those are great ideas!