Lemon Garlic Butter Chicken Pasta with Spinach

Name: Lemon Garlic Butter Chicken Pasta with Spinach
Total time: 25 min
Yield: 2 people
Ingredients: 10 oz Chicken Breast; 6 oz Penne Pasta; 4 cups Fresh Spinach; 2 tbsp Butter; 1 tbsp Olive Oil; 3 cloves Garlic; 1 whole Lemon; 0.3 cup Parmesan Cheese; 1 tsp Salt; 0.5 tsp Black Pepper

Under 30 MinsHigh Protein • BalancedStovetopDinnerItalian

Easy

25min

610kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A bright and savory pasta dish featuring tender chicken, wilted fresh spinach, and a zesty garlic butter sauce.

This vibrant Lemon Garlic Butter Chicken Pasta is the perfect weeknight dinner, expertly combining protein-rich chicken breast with fresh spinach to utilize your most perishable ingredients. The dish features tender, golden-seared chicken bites tossed with al dente penne in a glossy, aromatic sauce made from melted butter, olive oil, and minced garlic. Fresh lemon juice cuts through the richness, adding a zesty brightness that lifts the entire flavor profile, while grated Parmesan cheese provides a savory, umami finish. Spinach wilts gently into the warm pasta, offering a boost of iron and vitamins without losing its delicate texture. Ready in under 30 minutes, this balanced meal delivers a harmonious blend of carbohydrates, healthy fats, and lean protein, making it a nutritious and satisfying option for the whole family.

Ingredients

300 g Chicken Breast
180 g Penne Pasta
100 g Fresh Spinach
2 tbsp Butter
1 tbsp Olive Oil
3 cloves Garlic
1 whole Lemon
40 g Parmesan Cheese
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Boil a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Reserve about 60ml (1/4 cup) of pasta water, then drain.
2
While the pasta cooks, cut the chicken breast into bite-sized pieces. Season with salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breast and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
4
In the same skillet, reduce heat to medium. Add the butter and minced garlic. Sauté for 1 minute until fragrant but not brown.
5
Return the cooked chicken breast to the skillet. Add the cooked penne pasta, the reserved pasta water, and the juice of half the lemon.
6
Toss everything together, scraping up any browned bits from the pan. Add the fresh spinach and toss continuously for 1-2 minutes until the leaves have wilted.
7
Remove from heat. Stir in the grated parmesan cheese.
8
Serve immediately, garnished with extra lemon zest or slices if desired.

Chef's Tips

•Don't skip reserving the pasta water; the starch helps the butter and cheese emulsify into a creamy sauce.
•If you like heat, add a pinch of chili flakes (if you have them) with the garlic.