Lemon Garlic Chicken Spaghetti with Spinach

• 8 oz spaghetti
• 8 oz boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cups fresh spinach
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp lemon zest
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water before draining.
2. 2 While pasta cooks, season chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through.
3. 3 Remove chicken and set aside. Add remaining 2 tbsp olive oil and garlic to the skillet, sauté until fragrant.
4. 4 Stir in lemon juice, chicken broth, heavy cream, lemon zest, and red pepper flakes if using. Simmer for 3 minutes.
5. 5 Add spinach to the sauce and cook until wilted.
6. 6 Return chicken to the skillet and toss to coat with sauce. If needed, add reserved pasta water to reach desired consistency.
7. 7 Combine cooked spaghetti with chicken mixture. Toss to coat.
8. 8 Serve immediately, topped with Parmesan cheese.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute shrimp for a seafood twist.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute almond milk for a lighter sauce.

Pairings

• Chardonnay
• Italian Pinot Grigio

Nutrition

Tips

• For a quicker meal, use rotisserie chicken.
• Add more lemon juice if you love a tangier flavor!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of extra sauce.

Serving Suggestions

• A crisp green salad
• Warm garlic bread

FAQ