Creamy Lemon Cheddar Chicken & Spinach Pasta

Name: Creamy Lemon Cheddar Chicken & Spinach Pasta
Total time: 25 min
Yield: 2 people
Ingredients: 7 oz Pasta (Penne or Fusilli); 10 oz Chicken Breast; 4 cups Spinach; 1 cup Cheddar Cheese (Shredded); 1 cup Milk; 2 tbsp Butter; 1 small Onion; 2 cloves Garlic; 0.5 fruit Lemon; 1 tbsp Olive Oil; 1 tsp Salt; 0.5 tsp Pepper

Under 30 MinsHigh ProteinStovetopDinnerComfort FoodItalian

Easy

25min

680kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and zesty pasta dish featuring pan-seared chicken and wilted spinach in a quick cheddar cheese sauce.

This creamy pasta dish creates a comforting yet vibrant meal by combining tender chunks of protein-rich chicken breast with the fresh, earthy notes of spinach. The sauce is the real star here; without needing flour for a roux, we utilize the natural melting qualities of sharp cheddar cheese combined with milk and butter to create a velvety coating for the pasta. A splash of fresh lemon juice at the very end cuts through the richness of the dairy, lifting the flavor profile and adding a zesty brightness that complements the garlic and onion aromatics perfectly. This recipe is an excellent way to utilize fresh ingredients like spinach and milk before they expire, providing a balanced meal that delivers on fiber, calcium, and lean protein. It comes together in under 30 minutes, making it ideal for a quick weeknight dinner that doesn't sacrifice flavor or nutrition.

Ingredients

200 g Pasta (Penne or Fusilli)
300 g Chicken Breast
100 g Spinach
100 g Cheddar Cheese (Shredded)
240 ml Milk
2 tbsp Butter
1 small Onion
2 cloves Garlic
0.5 fruit Lemon
1 tbsp Olive Oil
1 tsp Salt
0.5 tsp Pepper

Instructions

1
Bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve 60ml (1/4 cup) of pasta water before draining.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with salt and pepper. Finely chop the onion and mince the garlic.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
4
In the same skillet, reduce heat to medium. Add the butter and chopped onion. Sauté for 3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
5
Pour in the milk and scrape up any browned bits from the bottom of the pan. Let it simmer gently for 2 minutes to reduce slightly.
6
Lower the heat to low. Stir in the cheddar cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
7
Stir the spinach into the sauce and cook for 1 minute until wilted. Add the cooked pasta and chicken breast back into the skillet, tossing to coat everything evenly.
8
Remove from heat and squeeze the juice of half a lemon over the dish. Taste and adjust salt and pepper if needed before serving.

Chef's Tips

•Grate your own cheese if possible; pre-shredded cheese often has anti-caking agents that can make the sauce grainy.
•Don't let the sauce boil once the cheese is added, or it may separate.
•If you have dried herbs like oregano or thyme, add a pinch with the onions for extra flavor.