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

You’ll love this recipe because it brings together protein, veggies and whole grains in one skillet—minimizing dishes and maximizing flavor. The garlic, white wine and lemon juice add brightness, while the butter and Parmesan give richness for that comforting pasta feeling. The spinach adds freshness and nutrients, making the dish feel lighter than most creamy pastas but still satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces gluten‑free 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

Bring a large pot of water to a boil; add the pasta and cook according to package directions. Reserve ½ cup of the cooking water, then drain the pasta and set aside.
Meanwhile, heat the olive oil in a large high‑sided skillet over medium‑high heat. Add the chicken, salt and pepper; cook, stirring occasionally, until an instant‑read thermometer inserted into the thickest piece registers 165 °F (about 5‑7 minutes). Add the garlic and cook for about 1 minute until fragrant. Stir in the wine, lemon zest and lemon juice; bring to a simmer over medium‑high heat.
Add the cubed butter and 1 tablespoon of the Parmesan cheese; whisk constantly until the sauce is creamy and emulsified (about 2 minutes). Add ¼‑½ cup of the reserved pasta water and cook, stirring occasionally, until the sauce thickens slightly (about 2 minutes).
Stir in the chopped spinach and the cooked pasta. Cook over medium heat, stirring occasionally, until the spinach is wilted and bright green (about 5 minutes).
Divide among 4 plates and top with the remaining 3 tablespoons Parmesan cheese.

Servings and timing

Serves: 4
Active time: ~25 minutes
Total time: ~25 minutes

Variations

Swap the chicken breast for shrimp or chicken thighs for a slightly richer flavor.
Use a different pasta shape—short shapes like fusilli, shells or bow ties work well.
Add extra veggies: sliced bell peppers, mushrooms or broccolini would be great.
For a lighter version, reduce the butter or replace some of the pasta with zucchini noodles.
For extra heat, stir in a pinch of red pepper flakes when you add the garlic.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, either use a skillet over medium heat or microwave. If the sauce has thickened too much, stir in a tablespoon of water (or chicken broth) to loosen it before warming.

FAQs

How should I store and reheat leftover pasta?

Store in an airtight container in the fridge for up to three days. Reheat in a skillet or microwave, adding a splash of water or broth if the sauce has thickened.

Can I use a different pasta shape?

Yes — any short pasta shape such as shells, fusilli or bow ties will work. Follow package directions for cooking times as they may vary.

Can I add more vegetables?

Absolutely. You can include bell peppers, mushrooms or broccolini. Just note that prep and cooking time may increase.

Can I use regular pasta instead of whole‑wheat or gluten‑free?

Yes — you can use regular pasta if you prefer. Cooking time may differ slightly, so monitor it and adjust accordingly.

Can I replace the chicken with another protein?

Yes — shrimp is a good substitute and cooks quickly. You could also use turkey or tofu for a variation.

What if I don’t have white wine?

You can substitute low‑sodium chicken broth or vegetable broth with a splash of lemon juice to maintain the brightness.

Is the butter necessary in the sauce?

The butter helps to emulsify the sauce, giving it a creamy texture and carrying the flavors of the lemon and garlic. You could reduce it for a lighter version, but the texture will change.

Can I make this gluten‑free?

Yes — use a gluten‑free penne pasta and ensure your chicken broth (if used) is gluten‑free.

How can I lighten the dish further?

Use less butter (or swap for olive oil), increase the spinach, reduce the portion size of pasta or substitute some pasta for zucchini noodles.

What can I serve with this pasta?

A fresh salad (lettuce, cucumber & tomato), or steamed veggies and some crusty bread complement the dish nicely.

Conclusion

This Chicken & Spinach Skillet Pasta with Lemon & Parmesan is a smart weeknight meal that doesn’t sacrifice flavor for speed. With one pan, you get juicy chicken, bright lemon‑garlic sauce, whole‑grain pasta and nutrient‑packed spinach—all ready in around 25 minutes. It’s satisfying, balanced and adaptable—perfect for a busy evening when you want something both easy and delicious.