Lemon Chicken Spinach Pasta

Ingredients

• 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)

Instructions

1. Heat the water. Bring a large pot of salted water to a boil. Pat chicken dry and season both sides with Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep a plate nearby for the cooked chicken.
2. Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned, turn it, and continue until the center reaches 165°F. Transfer chicken to the plate, leaving the browned bits in the skillet.
3. Boil the pasta. Cook pasta until just shy of tender according to package directions. Reserve 1 cup cooking water, then drain. Do not rinse the pasta; its surface starch helps the skillet sauce cling.
4. Make the sauce. Reduce skillet heat to medium. Add garlic and stir for 30 seconds. Add lemon juice and 1/2 cup pasta water, scraping the bottom of the skillet to dissolve the browned bits into the liquid.
5. Toss the pasta. Add drained pasta, parmesan, lemon zest, red pepper flakes, and remaining salt and pepper. Toss until glossy. Add reserved pasta water in small splashes until the sauce coats the noodles lightly.
6. Add spinach and serve. Fold in spinach until wilted. Slice chicken across the grain and add any resting juices to the skillet. Divide pasta among four bowls, then arrange chicken over each portion and serve promptly.

Notes

• For an even skillet sauce, add parmesan while the pasta is hot but keep the heat at medium or lower. If cheese gathers in clumps, loosen the mixture with a tablespoon of reserved pasta water and toss continuously.
• Chicken cutlets vary in thickness. Start checking the center temperature early rather than relying only on minutes, especially when using thin pieces or a very hot skillet.
• The spinach volume looks large initially, but it wilts quickly. Add it in batches if needed, allowing the first handful to collapse before stirring in the rest.

Nutrition Facts