Protein Pasta Recipes: Lemon Chicken Spinach Pasta

• The chicken cooks in a skillet before the sauce begins, so the pasta does not have to carry the entire dinner. Browning first also leaves flavorful bits for the lemony sauce.
• Using regular pasta in a measured amount keeps the ingredient list familiar. The recipe relies on cooking water, lemon, garlic, and cheese instead of a separate jarred sauce.
• Spinach wilts directly into the finished skillet, adding volume without another pan. It also makes the dish easier to portion because each serving gets chicken, noodles, and greens together.

• 12 ounces boneless, skinless chicken breast cutlets (340 g)
• 8 ounces dry penne or rotini pasta (225 g)
• 1 tablespoon olive oil (14 g)
• 1 teaspoon Italian seasoning (2 g)
• 3/4 teaspoon kosher salt, divided (4 g)
• 1/2 teaspoon black pepper, divided (1 g)
• 3 garlic cloves, finely grated (9 g)
• 1 lemon, zested and juiced (120 g)
• 3/4 cup finely grated parmesan cheese (60 g)
• 5 ounces baby spinach, loosely packed (142 g)
• 1/4 teaspoon red pepper flakes (1 g)

Ingredient notes

• Choose thin chicken cutlets, or slice a thicker breast horizontally into two even pieces. Similar thickness helps the meat brown at the same pace and makes the 165°F center-temperature check straightforward during cooking.
• Penne and rotini hold the lemony sauce well, but any short pasta works here. Choose a shape with ridges or curves if you want more sauce to cling between the noodles.
• Fresh lemon juice has the cleanest flavor in this simple sauce. Zest the lemon before juicing it, then add the zest near the end so its aroma stays noticeable.
• Use finely grated parmesan rather than coarse shreds for a smoother finish. It melts more readily into hot pasta water and helps the sauce lightly coat the noodles without becoming heavy.
• Baby spinach is convenient because its stems are tender and it wilts quickly. Add it in two handfuls if your skillet is crowded, stirring after each addition to create room.

1. 1Season the chicken

   Pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Set a pot of well-salted water on another burner and bring it to a steady boil while the skillet heats.

2. 2Brown and rest

   Lay the chicken in the hot skillet without crowding it. Cook until browned underneath, turn once, and continue until the center reaches 165°F. Move it to a plate and leave the browned bits and any rendered juices in the skillet.

   

3. 3Boil the pasta

   Add the pasta to the boiling water and cook until just shy of tender according to its package timing. Before draining, scoop out 1 cup of the starchy cooking water. Drain the noodles, but do not rinse them.

   

4. 4Build the lemon base

   Lower the skillet heat to medium. Add garlic and stir for about 30 seconds, just until fragrant. Pour in lemon juice and 1/2 cup reserved pasta water, scraping the skillet bottom with a wooden spoon to loosen every browned piece.

5. 5Toss the skillet

   Add drained pasta, parmesan, lemon zest, and red pepper flakes to the skillet. Toss steadily until the cheese melts and the sauce turns glossy. Add more pasta water a splash at a time if the noodles look dry or the sauce tightens.

6. 6Finish with greens

   Fold in the spinach until wilted, then slice the rested chicken across the grain. Return its juices to the skillet and arrange chicken over the pasta. Taste, adjust salt and pepper, and divide the mixture evenly among four bowls.

• Keep the skillet at medium-high heat only for browning the chicken. Garlic added to that hotter pan can darken before the lemon juice and pasta water have a chance to cool the surface.
• Reserve more cooking water than you expect to need. A few extra tablespoons can loosen chilled pasta, refresh the sauce after tossing, or correct a skillet that looks thicker than intended.
• Slice the chicken only after its brief rest. Cutting immediately releases more juices onto the board, while rested chicken can be sliced cleanly and returned with its juices to the finished skillet.

Serve this pasta in shallow bowls with the sliced chicken visible on top, then finish each portion with extra lemon zest and black pepper. A crisp cucumber and radish salad dressed with vinegar makes a sharp side without competing with the skillet sauce. Roasted asparagus also fits the lemon and parmesan profile. For a larger table, add a simple bowl of marinated olives and keep extra grated parmesan at the table for anyone who wants it.