Description
A delightful Lemon Chicken Pasta recipe that combines tender chicken with a lemony, creamy pasta sauce, artichoke hearts, and spinach. This dish is bursting with flavors and perfect for a satisfying weeknight meal.
Ingredients
Scale
For the Chicken:
- 2 tablespoons olive oil (divided)
- 1½ pounds chicken breast (skinless and boneless, or chicken thighs)
- Kosher salt and pepper, to taste
- 1 teaspoon herbs de Provence (or Italian seasoning)
For the Pasta:
- 8 ounces fettuccine pasta (gluten-free option or whole-grain pasta)
- 3–4 cloves garlic, minced
- 14 ounces artichoke hearts, coarsely chopped
- 2 cups baby spinach, coarsely chopped
- 1 large lemon (juice and zest)
- 1/2 cup grated parmesan cheese
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and herbs de Provence. Cook for 4-5 minutes per side. Let it rest before slicing.
- Cook the Pasta: Boil water in a soup pot, add salt and fettuccine. Cook as directed, then reserve 1 cup of pasta water.
- Prepare the Sauce: In the same skillet, add remaining oil. Sauté garlic, then add artichoke hearts and spinach. Cook until wilted.
- Combine: Add cooked pasta, pasta water, lemon, and parmesan to the skillet. Toss to combine.
- Serve: Top with sliced chicken and extra parmesan. Serve hot.
Notes
- You can customize this dish by adding cherry tomatoes or sun-dried tomatoes for extra flavor.
- For a creamier sauce, add a splash of heavy cream at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
Keywords: Lemon Chicken Pasta, Chicken Pasta Recipe, Creamy Lemon Pasta
