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Lemon-Pepper Chicken Pasta
This one-pot pasta dish combines tender bite-sized chicken breast, spaghetti, and fresh baby spinach. The pasta cooks directly in the chicken broth, absorbing savory flavor while creating a naturally rich sauce with butter and Parmesan cheese. Brightened with fresh lemon juice and zest, this quick weeknight dinner delivers a zesty, peppery kick.
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
- 1Season 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. 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.
- 5Mix in a quarter cup of the Parmesan cheese, the butter, lemon juice, lemon peel, and the cooked chicken. Take the pot off the heat.
- 6Gradually add the baby spinach to the pot in small handfuls to manage its volume. Stir continuously just until the leaves begin to wilt.
- 7Allow the pasta to rest off the heat for 5 minutes to let the sauce thicken.
- 8Portion the warm pasta into bowls and garnish with the remaining quarter cup of shredded Parmesan cheese. Taste and stir in extra black pepper if a sharper bite is desired.