Name: Lemon Chicken Pasta with Spinach and Leeks Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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 parts 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 cheese, plus an additional ¼ cup for topping (optional)

Jump to Recipe· 4.3 from 55 reviews

If you’re searching for a vibrant dish that’s both hearty and fresh, this Lemon Chicken Pasta with Spinach and Leeks Recipe is an absolute winner. Bright, zesty lemon flavors meet tender chicken, tender-leek sweetness, and the comforting bite of penne pasta, all wrapped in silky butter and sprinkled with parmesan. It’s the kind of meal that feels like a warm hug after a busy day, yet it comes together in just 30 minutes—perfect for weeknights or casual dinner parties alike.

Ingredients You’ll Need

A top view shows a clear glass bowl filled with dry yellow penne pasta placed near the top left side. To the right, transparent plastic packaging holds two raw chicken pieces with pinkish color. Below the pasta bowl are three bright yellow lemons grouped together. To the left edge lies one whole leek with a white base and green leafy top. Near the center are three peeled garlic cloves spread unevenly. Two small clear glass bowls are placed near the middle, one containing a square piece of pale yellow butter and the other filled with grated Parmesan cheese that is white with a fluffy texture. A small glass bowl with olive oil, golden yellow in color, sits nearby. At the bottom right corner, there is a pile of fresh green spinach leaves. A clear glass bowl holds coarse white salt with a small spoon in it. All items rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Lemon Chicken Pasta with Spinach and Leeks Recipe plays a crucial role in building layers of flavor and texture. From the brightness of fresh lemons to the gentle earthiness of leeks and spinach, every component is simple yet essential, making this dish both delicious and approachable.

1 tablespoon extra virgin olive oil: Adds a rich, fruity base for cooking the chicken to golden perfection.
1 pound boneless skinless chicken breasts: The main protein that brings tenderness and substance to the dish.
2 teaspoons kosher salt divided: Essential for seasoning both chicken and pasta layers to highlight natural flavors.
1 pound penne pasta: A sturdy pasta that holds the sauce beautifully and offers a satisfying bite.
¼ cup butter: Brings a luscious, silky texture to the sauce and rounds out the lemon’s brightness.
1 leek (white & light green parts only, sliced into rounds): Adds a gentle sweetness and delicate crunch.
3 cloves garlic, minced: Imparts warmth and aromatic depth, balancing the acidity of lemon.
¼ cup freshly squeezed lemon juice (about 2 lemons): Vital to the signature bright, citrusy punch of the recipe.
1 lemon, thinly sliced into half-moons: Offers a pretty garnish and an extra burst of fresh lemon flavor.
Zest of 1 lemon: Delivers concentrated lemon aroma and zestiness without extra sourness.
5 ounces baby spinach: Provides vibrant color, nutrition, and a soft, leafy texture when wilted.
½ cup grated parmesan (optional additional ¼ cup for topping): Adds salty, nutty complexity and a creamy finish.

How to Make Lemon Chicken Pasta with Spinach and Leeks Recipe

Step 1: Prepare and Cook the Chicken

Start by heating the olive oil in a skillet or grill pan over medium-high heat. While it warms, place the chicken breasts in a sealed plastic bag and gently pound them to about half an inch thickness. This step ensures even cooking and tender meat. Sprinkle the chicken with one teaspoon of kosher salt to season it evenly. Cook the chicken for 3 to 4 minutes on each side until it reaches an internal temperature of 165°F. Cooking it just right makes all the difference for juicy, flavorful bites.

Step 2: Cook the Pasta

Next, bring a large pot of salted water to a rolling boil and cook the penne pasta according to package instructions until al dente. Be sure to reserve one cup of the pasta cooking water before draining; this starchy water will help bind the sauce and keep everything silky and cohesive.

Step 3: Sauté the Leeks and Garlic

In a large pot, melt the butter over medium-high heat and add the sliced leeks alongside the minced garlic. Cook for about five minutes, stirring occasionally, until the leeks are soft and fragrant. This creates a flavorful base that pairs beautifully with the lemon and chicken in the dish.

Step 4: Add Lemon and Seasonings

Stir in the freshly squeezed lemon juice, lemon zest, and lemon half-moons, along with the remaining teaspoon of kosher salt. Let these ingredients mingle for about two minutes, allowing that irresistible lemon brightness to infuse the leeks and garlic. Then, pour in the reserved pasta water and give everything a good stir to blend the flavors and create a light sauce.

Step 5: Combine Chicken and Spinach

Slice the cooked chicken breasts into strips once cooled slightly, then add the chicken back into the pot along with the baby spinach. Stir gently to combine and cook just until the spinach wilts, preserving its vibrant green color and delicate texture—this is where the dish gets even more lively and fresh.

Step 6: Finish with Pasta and Parmesan

Finally, add the cooked penne pasta to the pot along with the grated parmesan cheese. Toss everything together so the pasta is evenly coated in the luscious lemon-leek sauce and the cheese melts slightly. Serve immediately, topping with extra parmesan if you love that cheesy finish.

How to Serve Lemon Chicken Pasta with Spinach and Leeks Recipe

The image shows a black cooking pot filled with a creamy pasta dish. The bottom layer consists of light yellow penne pasta, mixed evenly with white sauce. On top of the pasta are small pieces of white meat and chunks of green leafy herbs. Thin, round yellow lemon slices are placed on top and scattered around the dish, adding a bright contrast. Light green chopped parsley and lemon zest add fresh color and texture across the surface. A wooden spoon lies next to the pot on a white textured cloth, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate presentation and flavor, sprinkle a little extra grated parmesan or some finely chopped fresh parsley over the top. You could even add a few lemon zest curls or thin lemon slices for a pop of color and a refreshing hint of citrus aroma right at serving time.

Side Dishes

This pasta shines brilliantly on its own but pairs exceptionally well with simple sides like garlic bread, a crisp green salad, or roasted vegetables. These additions bring texture contrast and round out the meal with an extra veggie boost.

Creative Ways to Present

For a more elegant touch, try serving the pasta in shallow bowls with a lemon wedge on the side for an added squeeze of fresh juice. Alternatively, plating the chicken strips on top instead of mixing them in lets the beautiful colors pop, making your Lemon Chicken Pasta with Spinach and Leeks Recipe not only tasty but visually stunning.

Make Ahead and Storage

Storing Leftovers

Leftover lemon chicken pasta can be stored in an airtight container in the refrigerator for up to 3 days. To keep flavors fresh, add a splash of water or broth before reheating to restore creaminess and prevent dryness.

Freezing

While this pasta is best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to two months. Be sure to thaw overnight in the refrigerator before reheating. Note that spinach might lose some texture after freezing, but the flavors remain delicious.

Reheating

Reheat gently on the stove over medium heat, stirring often and adding a little extra liquid if needed. Alternatively, microwave in short bursts, stirring in between to ensure even warmth while preserving the sauce’s silkiness and the lemon’s brightness.

FAQs

Can I use a different type of pasta?

Absolutely! While penne works perfectly by holding the sauce well, feel free to substitute with rigatoni, fusilli, or even spaghetti based on your preference.

Is it possible to make this recipe dairy-free?

Yes, simply swap butter for olive oil or a plant-based alternative and omit the parmesan or use a dairy-free cheese substitute. The lemon and leeks still pack plenty of flavor.

Can I use chicken thighs instead of breasts?

Chicken thighs are a great option for a juicier, richer flavor. Just be sure to adjust cooking times slightly and ensure they’re cooked through to 165°F.

What if I don’t have leeks on hand?

You can substitute with thinly sliced onions or shallots. They offer a similar aromatic sweetness, though leeks provide a milder, more delicate flavor unique to this dish.

How can I make the recipe more kid-friendly?

For picky eaters, keep lemon zest and slices minimal and finely chop spinach for easier eating. You can also add more parmesan cheese to create a creamier, milder sauce that kids typically love.

Final Thoughts

This Lemon Chicken Pasta with Spinach and Leeks Recipe is a bright, wholesome, and utterly delightful meal that’s sure to become a staple in your kitchen. Its ease, flavor, and beautiful balance of textures make it a standout you’ll want to share with friends and family again and again. Give it a try—you might just discover your new go-to dinner!

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