Best Chicken & Spinach Skillet Pasta with Lemon & Parmesan

Why You’ll Love Chicken & Spinach Skillet Pasta with Lemon & Parmesan Recipe

• It’s fast and easy — ready in approximately 25 minutes.

• The combination of lemon zest, garlic and Parmesan gives the dish a flavorful, fresh, and slightly indulgent feel without being heavy.

• It’s balanced — lean chicken for protein, whole-wheat or gluten-free penne for wholesome carbs, and lots of fresh spinach for greens.

• Minimal cleanup thanks to cooking everything in one skillet (plus the pasta pot).

• Flexible and family-friendly — you can easily swap or add veggies or change the pasta shape.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces gluten-free penne pasta or whole-wheat penne pasta
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast or thighs, trimmed and cut into bite-size pieces
¾ teaspoon salt
¼ teaspoon ground pepper
4 cloves garlic, minced
1 cup dry white wine
2 teaspoons lemon zest
¼ cup lemon juice
⅓ cup unsalted butter, cubed
4 tablespoons grated Parmesan cheese, divided
10 cups chopped fresh spinach

Directions

1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.

2. In a large high-sided skillet, heat olive oil over medium-high heat. Add the chicken, salt, and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until the chicken is cooked through and reaches 165°F internally.

3. Add the garlic and cook for 1 minute until fragrant. Stir in the white wine, lemon zest, and lemon juice. Bring to a simmer.

4. Add the cubed butter and 1 tablespoon of the Parmesan cheese. Whisk constantly until the sauce is creamy and emulsified, about 2 minutes.

5. Stir in ¼ to ½ cup of the reserved pasta water and cook until the sauce thickens slightly, about 2 minutes more.

6. Add the spinach and cooked pasta. Stir and cook over medium heat until the spinach is wilted and bright green, about 5 minutes.

7. Divide into 4 servings and top each with the remaining Parmesan cheese.

Servings and timing

• Makes 4 servings

• Total time: 25 minutes

• Active prep time: 25 minutes

Variations

• Swap chicken with shrimp or turkey for a protein change.

• Use shells, fusilli, or bow ties if you prefer a different pasta shape.

• Add extra vegetables such as mushrooms, bell peppers, or broccoli.

• Regular pasta can be used in place of whole-wheat or gluten-free.

• Substitute low-sodium chicken broth for wine for an alcohol-free version.

• Lighten it up by reducing the butter or using a splash of cream instead.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat or microwave until heated through. Add a splash of water or broth if the sauce has thickened too much.

FAQs

What if I don’t have dry white wine?

You can substitute low-sodium chicken or vegetable broth to achieve a similar flavor and consistency.

Can I use frozen spinach instead of fresh?

Yes. Thaw completely and squeeze out excess moisture before adding to the skillet to avoid watering down the sauce.

Is this recipe gluten-free?

Yes, if you use gluten-free penne pasta. All other ingredients are naturally gluten-free.

Can I prepare any part of this ahead of time?

Yes. You can chop the chicken, mince garlic, and prep the lemon juice and zest ahead to save time.

Can I increase the servings?

Absolutely. Just double the ingredients, but be sure your skillet is large enough to handle the increased volume.

How can I reduce the fat content?

Use chicken breast, reduce the amount of butter, or replace some of the butter with low-fat Greek yogurt or a splash of milk.

Will this taste good the next day?

Yes. The flavors deepen overnight. Add a bit of lemon juice or Parmesan when reheating to revive brightness.

What sides go well with this dish?

A green salad, steamed vegetables, or crusty bread make great companions.

Can I make this vegetarian (no chicken)?

Yes. Skip the chicken and add extra vegetables or plant-based proteins like chickpeas or tofu.

How do I know when the chicken is cooked properly?

Chicken should be cooked to an internal temperature of 165°F and have no pink in the center. It takes about 5 to 7 minutes in the skillet.

Conclusion

Chicken & Spinach Skillet Pasta with Lemon & Parmesan is a fast, flavorful, and nourishing dish that checks all the boxes for a satisfying weeknight dinner. With its bright lemon sauce, tender chicken, and fresh spinach, it offers a delicious way to enjoy wholesome ingredients with minimal effort. It’s simple, flexible, and sure to become a repeat favorite at the dinner table.