One-pan meals have a way of making even the busiest evenings feel manageable, and this chicken spinach skillet pasta fits right into that groove. I remember the first time I made it — the way the kitchen filled with the scent of garlic and lemon was almost distracting, honestly. I was juggling a few things but kept sneaking smells between stirring the pasta and tossing the spinach. Somewhere between the bubbling broth and melting cheese, I realized this wasn’t just dinner; it was a moment worth savoring. The spinach wilted just right, and the chicken browned perfectly, though I might have kept it on the heat a bit longer than I meant to — which just added a little extra crispiness I wasn’t mad about.
It’s one of those dishes that feels like it came together effortlessly, even if I was half-watching a show and multitasking. You don’t have to be a short-order chef to pull this off, and the flavors somehow balance bright lemon with comforting Parmesan in a way that makes you want to go for seconds.
- Combines protein, greens, and pasta all in one pan—less cleanup, more time to relax.
- The lemon Parmesan sauce is fresh but not overpowering, so even picky eaters usually give it a thumbs up.
- It’s simple—and that’s kind of the point. No complex steps, just good ingredients working together.
- While the spinach wilts quickly, timing can be a little tricky if you’re new to one-pan dishes, so keep an eye on it.
If you’re worried about missing out on bold flavors, this recipe strikes a nice balance without getting too heavy. Just enough heat from a pinch of red pepper flakes to keep things interesting, but nothing that steals the spotlight from the lemony brightness.
PrintEating Well Chicken Spinach Skillet Pasta with Lemon Parmesan
A healthy and flavorful one-pan meal featuring tender chicken, fresh spinach, and pasta tossed in a zesty lemon parmesan sauce. Perfect for a quick and nutritious dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
8 ounces penne pasta
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
4 cups fresh baby spinach
1/4 teaspoon crushed red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with kosher salt and black pepper.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the cooked pasta, grated Parmesan cheese, lemon juice, lemon zest, and crushed red pepper flakes.
Add the fresh baby spinach and cook, stirring frequently, until the spinach is wilted, about 2-3 minutes.
Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra Parmesan cheese if desired.
Don’t stress about fancy equipment here—a decent large skillet does the job perfectly. I usually serve this with some crusty bread to soak up the sauce, but it’s just as good on its own for a lighter meal. Sometimes I toss in a handful of cherry tomatoes or swap penne for rigatoni when I’m feeling spontaneous, though I haven’t tested every possible combo. If you want to add a touch of creaminess, a splash of cream or a dollop of ricotta can soften the tang without losing the dish’s essence.
FAQ
Can I make this ahead of time? Leftovers store well in the fridge for a couple of days and reheat nicely on the stove or microwave, though the spinach might lose a bit of its vibrant texture.
Is it okay to use frozen spinach? You could, but fresh baby spinach wilts quickly and keeps the dish bright and fresh, which really makes a difference here.
What if I don’t have chicken broth? Water works in a pinch, but broth adds depth that’s hard to replicate.
Ready to try it yourself? Scroll, save, and get cooking—this skillet pasta might just become your new go-to dinner.