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One-Pot Lemon-Pepper Chicken Pasta
When you need a satisfying meal without a sink full of dishes, this one-pan chicken and pasta combination delivers. The secret here is cooking the spaghetti directly in the chicken broth, allowing the noodles to absorb maximum flavor while releasing starches that create a naturally creamy sauce. Fresh lemon juice, bright zest, and a generous handful of Parmesan cheese melt together with wilted spinach for a vibrant, balanced finish. It's a straightforward method that yields incredibly rich results.
Equipment
- Dutch oven
- Stovetop
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon lemon-pepper seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 1 carton (32 oz) chicken broth
- 8 oz uncooked spaghetti, broken in half
- ½ cup shredded Parmesan cheese (2 oz)
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon peel
- 2 bags (5 oz each) baby spinach
Instructions
- 1Pat the chicken dry before seasoning. Surface moisture prevents proper browning. Season the chicken pieces with the lemon-pepper seasoning, salt, and black pepper. Warm the olive oil in a large Dutch oven over medium-high heat.
- 2Place the seasoned chicken in the pot and cook for 5 to 7 minutes, stirring occasionally, until no pink remains. Transfer the chicken to a plate and cover it to retain heat.
- 3Stir the chopped garlic into the Dutch oven and cook for 30 to 60 seconds until lightly browned. Stir constantly here so the garlic doesn't burn and turn bitter. Pour in the chicken broth, add the broken spaghetti, and bring the liquid to a boil.
- 4Lower the heat to medium and cook uncovered for 13 to 15 minutes. Stir occasionally until the pasta is al dente and most of the broth is absorbed.
- 5Remove the pot from the heat. Stir in a quarter cup of the Parmesan cheese, the butter, lemon juice, lemon peel, and the cooked chicken. Gradually add the baby spinach in small handfuls, stirring continuously just until the leaves begin to wilt.
- 6Let the pasta rest off the heat for 5 minutes. The sauce will thicken as it cools slightly. Portion into bowls and garnish with the remaining quarter cup of Parmesan cheese.
Notes
- Technique: Add the spinach in small batches. It looks bulky at first but wilts down very quickly in the residual heat.
- Variation: If you prefer a sharper bite, increase the black pepper to a half teaspoon.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken broth to loosen the sauce.