This chicken and spinach pasta with lemon cream sauce is perfect for quick and elegant entertaining, or an easy weeknight meal.
Does entertaining stress you out? Do you default to ordering pizza when you have friends or family coming over? I GET IT. I run a food blog and develop recipes for a living and sometimes having people over still stresses me out! It’s a lot of pressure, time management, different likes and tastes to think about, etc. etc. etc.
It can be so overwhelming!
I’m here to tell you, you don’t have to be afraid. Don’t reach for your phone to get that pizza coming or order carry out online (best thing ever, by the way).
You can make entertaining look effortless. I’ll also tell you that no one is looking for perfection, at least not in the circles I hang out in. People are more interested in the conversation and quality time than the perfection of the meal in front of them.
This also means that they don’t want you slaving over the food the whole time they are there. This TOTALLY defeats the purpose of having company. You need to sit down and enjoy the meal with everyone else.
This chicken and spinach pasta with lemon cream sauce is perfect for entertaining.
First of all, this pasta dish is a crowd pleaser. Who wouldn’t like chicken and spinach smothered in a rich lemon cream sauce?
Second of all, it’s so easy to make. There is barely any prep work involved and it only makes two pans dirty.
Third, it’s flexible and forgiving. What I mean by this is that it can be done early enough for you to enjoy a cocktail and an appetizer with your guests before dinner. Just keep it on low heat, add a little milk or cream if it gets dry, and serve it when you’re ready.
This is also perfect if you’re hosting those guests who might not be the most punctual. We all have friends like that. If you don’t know which friend it is, it’s probably you.
About This Recipe
A little lemon zest is included in this recipe to offset the richness of the cheese and cream.
what To Serve With This Pasta
Serve this creamy chicken and spinach pasta with a fresh green salad dressed with lemon basil vinaigrette or a citrus salad with mint, honey, and lime. I love this easy Arugula Salad with its simple lemon vinaigrette. A warm crusty bread is perfect, too, like homemade Dutch Oven Bread (no knead!).
And don’t forget a glass of white wine! An oaky chardonnay or Gewürztraminer is perfect or, if you prefer red wine, try cabernet Franc or pinot noir.
This pasta dish is going to be your new entertaining go-to recipe, I just know it.
Make It Your Own
- Substitute boneless skinless chicken thighs if you prefer dark meat.
- Try a different type of pasta, whether it’s whole wheat, gluten-free, or regular. Use your favorite kind or what you happen to have. Angel hair pasta is delicious and quick cooking, too.
- Looking for a one pot pasta? Try Instant Pot Lemon Pasta with Chicken. It’s super easy and you’ll only have one pan to wash.
- Rather have a baked casserole? Try this Baked Spaghetti With Spinach. It’s super yummy!
Cover and refrigerate leftovers for up to three days. Because of the creamy sauce which tends to separate when frozen, I wouldn’t advise freezing this pasta.
To reheat, gently warm on the stove in a skillet or saucepan. If pasta seems dry, add a splash of cream or milk. Try not to overheat the sauce. It can also be reheated in the microwave.
More Pasta Recipes
- Vegan Bolognese
- Slow Cooker Macaroni and Cheese
- Instant Pot Mac and Cheese with Broccoli
- Healthy Chicken Stroganoff
- Vegetable Packed Stuffed Shells
- Instant Pot Pasta with Sausage, Spinach, and Tomatoes
- Creamy Chicken Spaghetti (made in one pan)
- Pasta Amatriciana (one pan!)
- One Pan Lemon Pasta with Sausage, Asparagus, and Dill
Chicken Spinach Pasta
Ingredients
- 3 tablespoons olive oil, divided
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes (see note 1)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ cup diced onion (1 small onion)
- 3 cloves garlic, minced or pressed
- 3 cups chicken broth, more as needed (see note 2)
- 8 ounces uncooked dry pasta (see note 3)
- 5 ounces baby spinach, roughly chopped
- 1 cup heavy cream, at room temperature (see note 4)
- ½ cup grated Parmesan cheese
- 1 teaspoon lemon zest (see note 5)
- 1 tablespoon minced fresh parsley, additional for garnishing
Instructions
- If you haven't done it already, measure out 1 cup of heavy cream and leave it out of the refrigerator to warm up while you prep the recipe.
- Heat 2 tablespoons olive oil in a large skillet (with lid available) over medium-high heat. Add the cubed chicken to the pan, sprinkle with salt and pepper, and cook for 6 to 7 minutes, stirring occasionally, until lightly browned on all sides and cooked through. Remove the chicken from the pan, transferring it to a clean plate, and set aside. Discard any accumulated juices.1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In the same pan over medium heat, heat 1 tablespoon olive oil; add the diced onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.½ cup diced onion, 3 cloves garlic, minced or pressed
- Add the chicken broth to the pan. Stir in the uncooked pasta and bring to a boil over high heat, then reduce the heat to medium.3 cups chicken broth, more as needed, 8 ounces uncooked dry pasta
- Cover the skillet and continue to cook for about 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender. Add more broth or water as needed, but the majority of the liquid should be absorbed by the time the pasta has finished cooking.
- Once the pasta is cooked, add spinach. Cover and cook, stirring occasionally, until spinach has wilted, about 2 minutes.5 ounces baby spinach, roughly chopped
- Reduce heat to medium low, and slowly stir in the cream and Parmesan cheese. Return the chicken to the pan, and sprinkle in lemon zest.1 cup heavy cream, at room temperature, ½ cup grated Parmesan cheese, 1 teaspoon lemon zest
- Simmer over low heat until sauce has thickened slightly (don’t boil), stirring frequently. Stir in parsley.1 tablespoon minced fresh parsley, additional for garnishing
- Taste and adjust the seasoning, adding more salt and pepper, if needed. Garnish with additional fresh parsley and additional Parmesan, if desired.
Notes
- Chicken: I make this recipe with boneless skinless chicken breasts, but you could also use boneless skinless thighs.
- Broth: Use low sodium or no-salt-added chicken broth, or homemade broth. The nutrition information is calculated using regular chicken broth.
- Pasta: Any dry pasta will work; my preference is penne or rotini. The medium-sized pasta holds the sauce well and is easier to eat than linguine or spaghetti.
- Heavy cream: For best results, take the cream out of the refrigerator when you begin cooking the meal so it has a chance to warm up. Heavy cream may be labeled as heavy whipping cream.
- Lemon zest: Use a zester or fine grater to zest a lemon. Coarse zest won’t work as well in this recipe because it will be too noticeable.
- Possible variations: Instead of spinach, you could stir in frozen peas, lightly cooked asparagus or broccoli, or sautéed mushrooms (sauté them with the onions).
- Storage & reheating: Refrigerate leftovers for up to 4 days. I don’t recommend freezing this creamy pasta. Individual portions can be reheated in the microwave at 50% power, just until warmed through. Larger amounts can be reheated in a skillet. Add a splash of cream, milk, or water if pasta seems dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Great recipes
Thanks so much, Marie!
looks delicious