Description
This easy and healthy lemon chicken pasta combines tender chicken breast with fresh spinach, leeks, and a bright lemon sauce for a flavorful weeknight meal that the whole family will love. The penne pasta is tossed in a buttery lemon sauce accented with garlic and parmesan cheese, making it a perfect balance of tangy and savory flavors.
Ingredients
Chicken and Seasoning
- 1 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breasts
- 2 teaspoons kosher salt, divided
Pasta and Sauce
- 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)
Instructions
- Prepare the Chicken: Heat olive oil in a skillet or grill pan over medium-high heat. Place chicken breasts in a sealed plastic bag and pound them to about ½ inch thickness using a mallet. Sprinkle 1 teaspoon kosher salt on the chicken.
- Cook the Chicken: Cook the chicken in the heated pan for 3 to 4 minutes per side until fully cooked through and reaching an internal temperature of 165°F (74°C). Remove from heat and transfer to a cutting board to rest.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain the pasta and reserve 1 cup of the pasta cooking water.
- Slice the Chicken: Once the chicken has cooled slightly, cut it into strips for easy mixing later.
- Make the Lemon Sauce: In a large pot, melt the butter over medium-high heat. Add the sliced leeks and minced garlic and cook for about 5 minutes until softened. Stir in lemon juice, lemon zest, lemon slices, and the remaining 1 teaspoon kosher salt. Cook for an additional 2 minutes, then add the reserved pasta water to loosen the sauce.
- Add Chicken and Spinach: Add the sliced chicken and baby spinach to the pot. Stir everything together and cook until the spinach gently wilts, about 2 minutes.
- Combine Pasta and Cheese: Add the cooked pasta and ½ cup grated parmesan cheese to the pot. Stir well to fully incorporate the pasta with the lemon sauce and chicken mixture.
- Serve: Plate the pasta and top with the optional additional parmesan cheese if desired. Serve immediately while warm.
Notes
- For a creamier sauce, you can add a splash of heavy cream or half-and-half with the lemon juice.
- Use fresh lemons for the best bright and tangy flavor.
- Make sure not to overcook the spinach to maintain its vibrant color and texture.
- Reserve some pasta water to help create a smooth sauce that coats the pasta nicely.
- This recipe can be adapted to gluten-free pasta if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
