Lemon Chicken Pasta with Zucchini & Spinach
A bright, creamy Lemon Chicken Pasta recipe with tender seared chicken, zucchini, and spinach, all tossed in a velvety lemon-Parmesan sauce. Weeknight-easy, restaurant-good, and on the table in about 30 minutes.
Servings: 6
Cost: $14
Equipment
- stock pot dutch oven
- Strainer
- chef's knife
- cutting board
- skillet
Ingredients
- 1 pound pasta linguine, spaghetti, or short cuts like penne
- 3 boneless skinless chicken breasts, or boneless, 8 skinless chicken thighs
- 2 small zucchini halved lengthwise and thinly sliced (about 3 cups)
- 3 cups baby spinach loosely packed
- 3 Tablespoons olive oil divided
- 3 cloves garlic thinly sliced
- 1 lemon zested and juiced (about 1 teaspoon zest + 3 Tablespoon juice)
- 1/2 cup low-sodium chicken broth
- 1/3 cup heavy cream or half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup finely grated Parmesan plus more to serve
- 1 teaspoon kosher salt plus more for pasta water
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes optional
- 2 Tablespoons chopped fresh basil or parsley optional
Instructions
- Bring a large pot of well-salted water to a boil over medium high heat. Cook pasta to just al dente according to the package directions. Reserve 1½ cups pasta water; drain.
- While pasta cooks, pat chicken dry with a paper towel and season with ½ teaspoons salt and ¼ teaspoon pepper. Heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken in a single layer until golden on both sides and just cooked through, 4-6 minutes. Transfer to a platter and keep warm (reserve juices).
- Lower to medium heat. Add remaining olive oil, zucchini, and a pinch of salt. Cook, stirring occasionally, until tender-crisp and golden, 3-4 minutes. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Stir in chicken stock and lemon zest; simmer 1 minute, scraping up browned bits on the bottom of the pan with a wooden spoon or spatula. Add 1/2 cup reserved pasta water, garlic powder, onion powder and the cream; bring to a gentle simmer over low heat.
- Return chicken (and juices) to the pan. Add drained pasta and toss vigorously 30-60 seconds, adding Parmesan a bit at a time. Add in a few tablespoons pasta water as needed until the sauce is slightly thickened and creamy, it should cling to the pasta easily.
- Remove the pan from the heat, fold in spinach to wilt. Stir in lemon juice (start with 2 tablespoons, add more to taste) and the remaining salt and pepper. Adjust with pasta water if it seems too thick.
- Top with herbs and extra Parmesan, serve immediately.
Notes
- Reserve at least 1½ cups pasta water - it’s liquid gold for a creamy, clingy sauce.
- Start with 2 Tbsp lemon juice, then add more to taste; Meyer lemons give it a sweeter finish.
- Parmesan melts best when added off the-heat in small handfuls.
- Veggie swaps: peas, asparagus, or broccolini work beautifully; fold in tender greens at the end.
- Protein swaps: shrimp (sear 1–2 minutes per side), rotisserie chicken (add at the end), or use turkey cutlets.
- Make it lighter: Use half-and-half or skip the cream and rely on pasta water with olive oil for body.
Nutrition
Calories: 550kcal | Carbohydrates: 63g | Protein: 39g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 689mg | Potassium: 926mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1689IU | Vitamin C: 27mg | Calcium: 171mg | Iron: 2mg