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Lemon Chicken Pasta

Lemon Chicken Pasta
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If you’re seeking a quick yet impressive dinner option, look no further than this Lemon Chicken Pasta. This delightful dish combines tender chicken with a creamy, zesty lemon sauce, artichokes, and fresh spinach for a flavor explosion that’s sure to please the entire family. Perfect for busy weeknights or meal prep, this recipe is not only simple but also adaptable to suit your ingredient preferences. Serve it alongside garlic bread or a light salad for a complete meal that shines with freshness and comfort.

Ingredients

Scale
  • 2 tablespoons olive oil (divided)
  • 1½ pounds chicken breast (skinless and boneless)
  • Kosher salt and pepper (to taste)
  • 1 teaspoon herbs de Provence
  • 8 ounces fettuccine pasta (gluten-free option available)
  • 3–4 cloves garlic (minced)
  • 14 ounces artichoke hearts (coarsely chopped)
  • 2 cups baby spinach (coarsely chopped)
  • Juice and zest of 1 large lemon
  • ½ cup grated Parmesan cheese

Instructions

  1. 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 about 4-5 minutes on each side until fully cooked. Remove from heat and let rest.
  2. In a separate pot, boil water and add salt. Cook fettuccine according to package instructions, reserving 1 cup of pasta water before draining.
  3. In the skillet used for the chicken, add another tablespoon of oil if needed and sauté minced garlic until fragrant (about 30 seconds). Stir in artichokes and baby spinach; cook until spinach wilts.
  4. Add drained pasta back to the skillet along with reserved pasta water, lemon zest and juice, and Parmesan cheese. Toss gently to combine.
  5. Slice the rested chicken and serve over the pasta with extra cheese if desired.

Nutrition

Find it online: https://www.kitchenstorydaily.com/lemon-chicken-pasta/