Lemon Chicken Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
557 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Chicken Pasta
Description
This Lemon Chicken Pasta starts with chicken breasts seasoned with salt, pepper, and herbes de Provence, cooked in olive oil until just done and rested before slicing. Meanwhile, fettuccine is boiled with salted water and drained, reserving some pasta water.
The pan used for the chicken is then employed to sauté minced garlic briefly, followed by artichoke hearts and chopped baby spinach, which wilts quickly. The cooked pasta, along with reserved pasta water, lemon juice, zest, and grated Parmesan cheese, are added to the pan and tossed together to create a bright, creamy sauce. The chicken slices are returned to the pan to warm through and combine.
The dish balances the citrus brightness of lemon with tender chicken, tender spinach, and the salty bite of Parmesan. It is served immediately to preserve the texture of the pasta and chicken.
Whole-grain or gluten-free pasta can be used as alternatives. Fresh spinach is preferred, but frozen may be substituted if thawed and drained. Leftovers keep up to five days refrigerated.
Ingredients
- 2 tbsp olive oil divided
- 1½ lb chicken breast skinless and boneless
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 tsp herbes de provence
- 8 oz Fettuccine pasta gluten-free option, or any other whole-grain pasta
- 3-4 cloves garlic minced
- 14 oz artichoke hearts one can, coarsely chopped
- 2 cups baby spinach coarsely chopped
- 1 large lemon juice and zest
- 1/2 cup Parmesan Cheese grated
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. I use a large one to finish up the pasta in it.
- Add the chicken and season with salt, pepper, and herbs de Provence. Cook for 4-5 minutes per side, or until cooked through. Allow it to sit on a chopping board for a few minutes before slicing it.
- Meanwhile, in a soup pot bring water to a boil. Add in 1/2 tbsp salt and the pasta. Cook as directed on the package, then reserve 1 cup of the pasta water before draining.
- On the same pan you cooked the chicken, add the remaining tablespoon of oil. Sauté the garlic, over medium heat, for 30 seconds. Stir in the artichoke and spinach, and cook, stirring frequently, until the spinach is wilted.
- While the pot is still on heat, add in the cooked pasta, together with the pasta water and remaining ingredients.
- Toss to combine for a couple of minutes.
- Serve immediately and enjoy!
Notes
- Reserve pasta water to help bind the sauce and improve flavor adherence to the pasta.
- Avoid overcooking the chicken to keep it tender and avoid dryness.
- If herbes de Provence are unavailable, a mix of rosemary, thyme, and oregano can substitute.
- Other proteins like shrimp can be used instead of chicken.
- Whole-grain, lentil, or zucchini noodles can be used as pasta alternatives for a healthier variation.
- Fresh spinach is preferred; if using frozen, thaw and drain thoroughly before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 52g | 17% |
| Protein | 49g | 98% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 120mg | 40% |
| Sodium | 1380mg | 58% |
| Potassium | 911mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1581IU | 32% |
| Vitamin C | 21mg | 23% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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