Parmesan Chicken and Spinach Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12
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Calories
200 kcal
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Course
Main Course
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Cuisine
American
Parmesan Chicken and Spinach Pasta
Description
This recipe starts by cooking penne pasta al dente according to package instructions. Meanwhile, onion is sautéed in olive oil until beginning to soften, before adding bite-sized chicken breast pieces seasoned with salt and pepper. The chicken is cooked through, then finely minced garlic is introduced and cooked briefly to release aroma. Lemon juice freshens the mixture before the heat is turned off.
Cooked pasta and fresh baby spinach leaves are stirred in, allowing the residual heat to gently wilt the spinach without overcooking. Additional olive oil can be added for a smooth toss, and grated Parmesan cheese is mixed through to impart a sharp and salty depth. The flavors balance between light acidity and savory richness, with textured contrasts between tender chicken, al dente pasta, and fresh spinach.
Perfect as a satisfying weeknight meal, this dish holds well for leftovers stored airtight in the refrigerator for up to five days, or wrapped and frozen for up to four months. Although spinach may darken when frozen, the flavor remains unchanged.
Ingredients
- 1 pound penne pasta cooking according to package directions, drained, and set aside
- 4 tablespoons olive oil or as needed; divided
- 1 vidalia onion diced small, small, sweet
- 1.25 pounds chicken breast cut into bite-sized pieces, boneless, skinless
- 1 kosher salt or to taste, quantity unspecified + teaspoon
- 1 black pepper or to taste, freshly ground, + teaspoon
- 4 to 5 cloves garlic finely minced or pressed
- ¼ cup lemon juice
- 3 ounces spinach or more if desired, fresh baby
- ⅓ cup Parmesan Cheese or more if desired, shredded
Instructions
- To a large pot, cook the pasta according to package directions, drain; set aside.
- While the pasta cooks, to a very large separate deep-sided skillet or pot, add about 2-3 tablespoons olive oil, the onion, and saute over medium-high heat for about 3 minutes, or just until onion begins to soften; stir intermittently.
- Add the chicken, salt, pepper, and saute for about 5 minutes, or until the chicken is done and cooked through; stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly continuously.
- Add the lemon juice and stir to combine.
- Turn off the heat, add the cooked pasta, spinach, and stir very well to combine. As needed, add additional olive oil so the mixture tosses easily.
- Taste the dish and if needed add additional salt and pepper. I added about 2 teaspoons total of salt and about 1 1/2 teaspoons of pepper. You're flavoring a very large quantity of food and if it tastes at all flat or boring, it probably would benefit from additional salt/pepper.
- Evenly sprinkle the Parmesan over the top and serve. If you prefer a cheesier dish, stir the Parmesan into the pasta, and add additional to be sprinkled over the top. Serve immediately.
Notes
- Keep the dish airtight in the refrigerator for up to 5 days to maintain freshness.
- The dish freezes well for up to 4 months; note the spinach color may oxidize but flavor is unaffected.
- Adjust salt and pepper to taste as the large quantity requires careful seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 200kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 42mg | 14% |
| Sodium | 258mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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