Chicken & Spinach Skillet Pasta with Lemon & Parmesan

This chicken pasta combines lean chicken breast and sautéed spinach for a meal that’s garlicky, lemony and best served with a little Parm on top. I call it “Mom’s Skillet Pasta,” and she called it “Devon’s Favorite Pasta.” Either way, it’s a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly dinner rotation to this day. It’s a simple dinner the whole family will love.

Ingredients

  • 8 ounces gluten-free penne pasta or whole-wheat penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into bite-size pieces
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 2 teaspoons lemon zest
  • ¼ cup lemon juice
  • ⅓ cup unsalted butter, cubed
  • 4 tablespoons grated parmesan cheese, divided
  • 10 cups chopped fresh spinach

Directions

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