A quick and flavorful one-pan meal featuring tender chicken, fresh spinach, and pasta tossed in a zesty lemon Parmesan sauce. Perfect for a weeknight dinner that’s both comforting and bright.
12 ounces penne pasta
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 cloves garlic, minced
4 cups fresh baby spinach
1 cup low-sodium chicken broth
1 cup heavy cream
1 lemon, zested and juiced
1 cup freshly grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes
2 tablespoons unsalted butter
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
Add the chicken broth, heavy cream, lemon zest, lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine and bring to a simmer.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted.
Return the cooked chicken to the skillet along with the drained pasta. Stir to combine everything evenly.
Add the grated Parmesan cheese, crushed red pepper flakes, and butter. Stir until the cheese and butter melt and the sauce thickens slightly, about 2 minutes.
Taste and adjust seasoning if needed. Serve immediately.