Chicken & Spinach Skillet Pasta with Lemon & Parmesan

This Chicken & Spinach Skillet Pasta with Lemon & Parmesan is a flavorful and satisfying one-pan dinner that’s perfect for busy weeknights. Combining tender chicken, fresh spinach, bright lemon, and a buttery Parmesan sauce, this dish is both nourishing and comforting. Inspired by a cherished family recipe, it’s easy to see why this pasta remains a weeknight staple.

Why You’ll Love This Recipe

• One-pan simplicity: Protein, veggies, and sauce come together in a single skillet—fewer dishes, more convenience.

• Balanced nutrition: Whole grains, lean protein, and leafy greens make this a complete meal.

• Fast & easy: Ready in just 25 minutes—perfect for weeknight dinners.

• Flavor-packed: Lemon, garlic, white wine, and Parmesan deliver bold flavor with minimal ingredients.

• Family favorite: Mild, comforting flavors everyone will enjoy.

• Flexible ingredients: Swap in shrimp, kale, or regular pasta as needed.

• Protein-rich: Chicken breast delivers over 30 grams of protein per serving.

• Vegetable-forward: Ten cups of spinach add fiber, vitamins, and antioxidants.

• Naturally gluten-free option: Use gluten-free pasta without sacrificing texture or taste.

• Great for leftovers: Holds up well for next-day lunches or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces gluten-free penne pasta or whole-wheat penne pasta
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast or thighs, cut into bite-size pieces
¾ teaspoon salt
¼ teaspoon ground pepper
4 cloves garlic, minced
1 cup dry white wine
2 teaspoons lemon zest
¼ cup lemon juice
⅓ cup unsalted butter, cubed
4 tablespoons grated Parmesan cheese, divided
10 cups chopped fresh spinach

Directions

1. Cook the pasta:
   Bring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve ½ cup of the cooking water, then drain the pasta and set it aside.

2. Cook the chicken:
   While the pasta cooks, heat the olive oil in a large high-sided skillet over medium-high heat. Add the chicken, salt, and pepper. Cook, stirring occasionally, until cooked through and browned, about 5–7 minutes.

3. Build the sauce:
   Add the minced garlic to the chicken and cook for 1 minute until fragrant. Stir in the wine, lemon zest, and lemon juice. Bring to a simmer, then add the cubed butter and 1 tablespoon of Parmesan. Stir continuously until the sauce is emulsified and creamy, about 2 minutes.

4. Combine pasta and greens:
   Add ¼ to ½ cup of the reserved pasta water to the skillet to help thicken the sauce slightly. Stir in the cooked pasta and chopped spinach. Cook over medium heat for about 5 minutes, until the spinach is wilted and everything is heated through.

5. Serve:
   Divide the pasta among 4 plates and sprinkle each with the remaining Parmesan.

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

• Use shrimp: Swap chicken for shrimp for a faster-cooking seafood option.

• Add more vegetables: Try cherry tomatoes, mushrooms, or zucchini for extra color and texture.

• Make it creamy: Add a splash of heavy cream or a dollop of ricotta to the sauce.

• Herb variations: Add fresh basil, parsley, or thyme for different herbal notes.

• Lower-fat option: Use less butter or substitute with olive oil.

• Dairy-free: Use dairy-free butter and omit or replace the Parmesan with a vegan alternative.

• No wine? Use low-sodium chicken broth or vegetable broth in place of white wine.

• Whole-grain boost: Use whole-wheat pasta for more fiber and nutrients.

• Extra lemony: Add a bit of lemon zest or juice to the serving plates for a citrus kick.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheating: Reheat gently in a skillet with a splash of water or broth to loosen the sauce. You can also microwave in 30-second intervals, stirring in between.

• Freezer: Not ideal for freezing due to the high spinach content and creamy sauce texture, but it can be frozen for up to 1 month if needed.

• Avoid overcooking: When reheating, avoid high heat to prevent the chicken from drying out.

FAQs

How should I store and reheat leftovers?

Store in the fridge for up to 3 days in an airtight container. Reheat gently in a skillet or microwave with a splash of water to refresh the sauce.

Can I use a different shape of pasta?

Yes—fusilli, rotini, farfalle, or spaghetti all work well in this recipe.

Can I add more vegetables?

Absolutely. Try mushrooms, zucchini, peas, or bell peppers for more color and nutrition.

What should I serve with this pasta?

It’s a complete meal on its own but pairs well with a side salad or crusty bread.

Can I use frozen spinach?

Yes—thaw and drain well before adding, though fresh spinach gives the best texture.

Is it okay to use pre-cooked chicken?

Yes, just add it toward the end of the cooking process to warm through without drying out.

Can I make this without wine?

Yes, use chicken broth or even pasta water with a touch of vinegar for acidity.

What kind of Parmesan works best?

Freshly grated Parmesan (not the pre-shredded kind) melts best into the sauce.

How do I prevent the sauce from breaking?

Whisk constantly when adding butter to emulsify the sauce properly.

Is this dish good for meal prep?

Yes—make a batch in advance and portion into containers for ready-to-go meals.

Conclusion

Chicken & Spinach Skillet Pasta with Lemon & Parmesan is a weeknight dinner winner: quick, comforting, and packed with bright, fresh flavors. With lean protein, whole grains, and greens all in one skillet, this dish proves you don’t need a long ingredient list or multiple pans to create a satisfying, delicious meal. Whether it becomes a family favorite or your new go-to meal prep dish, this simple recipe is sure to earn a permanent spot in your kitchen rotation.

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