Lemon Chicken Pasta

I love recipes with simple, fresh ingredients. This pasta dish you can customize to your taste regarding all ingredients listed. I personally have a low tolerance for garlic and lemon so I use less and add as I go. You can always add but never take out! Use this recipe to feed a family of 4-5 or a single servings (a big hearty bowl) for just 1.

I love cooking in bulk so I have left overs. I can be lazy (or maybe it’s smart) and this way I do don’t need to cook for the next night or so, this is one of those recipes that the more it sits the yummier it gets!

I used fresh ingredients as you see below. Staple ingredients such as chicken. I like chicken because it freezes really well and feel it lasts longer than beef or ground meat. Lemon (a must in anyone’s kitchen), kale or spinach, oils, garlic cloves, and pepper. You can use black peppercorns or whatever pepper you have.

If you are saying well, “parmesan isn’t my thing.” No worries, but freshly grated is completely different in terms of flavors compared to already shredded. I use to not like parm until I grated it myself….in this dish it reeaallyyyy works! Leave it out or use a cheese you like! I recommend pecorino romano or grana padano. All wedges are in the cheese section near the fruits and veggies at your grocery store. A little pricey, but worth the taste!

As for the pasta, I love rotini pasta noodles because the grooves catch the sauce, however, there is really no sauce so a long noodle works well in this dish. Whole wheat? Go for it!

Lemon Chicken Pasta

• Servings: 4-5
• Time: 20min.
• Difficulty: Easy
• Print

Ingredients

• 1 box linguine pasta noodles
• 4 whole chicken breasts
• 3 cups spinach
• Tri-colored peppercorns, grind or smashed
• 2-3 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 tablespoon garlic, minced
• 1 cup grated Parmesan cheese

Directions

1. Bring a pot of water to roaring boil. Add a pinch of salt. When water is at a boil, add pasta noodles. Cook 9-11 minutes or until al dente. At the last minute, add spinach until wilted. This takes about 30 seconds to a minute.
2. Meanwhile, rinse and dry chicken. Season with a sprinkle of ground peppercorns on each piece.
3. In a medium skillet over medium-heat, add 1 tablespoon oil olive to coat the bottom of the pan. Add more if needed.
4. Allow pan to heat up, add seasoned side chicken down in hot skillet. Arrange the rest of the chicken breast evenly in pan. Sprinkle other side with peppercorns. Cook 6-8 minutes one side, flip, and cook 6-8 minutes other side.
5. Drain pasta and spinach reserving 1/2 cup pasta water.
6. Remove chicken and let rest for a couple minutes.
7. In a large skillet over medium heat, add remaining olive oil, 1/4 teaspoon ground peppercorns, lemon zest, juice, and garlic. Stir until mixture comes to a simmer and is fragrant. This takes about 1 minute.
8. Remove from heat. 
9. Slice chicken on the bias.
10. Add pasta and spinach into the hot skillet, add chicken, and 1/3 cup Parmesan. If too thick, add reserved pasta water little by little.
11. Toss to coat.
12. Serve while hot. Sprinkle extra cheese and peppercorns to taste.

Did you make this? Let reader’s know about how yummy and easy it is in the comment section below!