Creamy Lemon Chicken Pasta
Creamy Lemon Chicken Pasta
Ingredients
- 2 chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1 1/2 cups double cream
- 1 lemon, zested and juiced
- 5 ounces fresh spinach
- 12 ounces pasta, cooked according to package directions
- 1/2 cup Parmesan cheese, grated, for serving
- 1/4 cup fresh parsley, chopped, for serving
Instructions
- 1
Slice the chicken breasts into strips.
⏱️ 3 min
- 2
Heat the olive oil in a large pan or skillet over medium-high heat.
⏱️ 1 min
- 3
Add the sliced chicken to the hot pan. Season generously with salt and black pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Once cooked, remove the chicken from the pan and set aside.
⏱️ 7 min
- 4
To the same pan, add the minced garlic and cook for approximately one minute, stirring constantly until fragrant.
⏱️ 1 min
- 5
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it cook for about one minute, allowing the alcohol to evaporate.
⏱️ 1 min
- 6
Pour in the chicken stock and double cream. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 7
Add the zest and juice of one lemon to the sauce. Stir to combine.
⏱️ 1 min
- 8
Stir in the fresh spinach and allow it to wilt into the sauce, which should take about 1-2 minutes.
⏱️ 2 min
- 9
Return the cooked chicken to the pan with the sauce.
⏱️ 1 min
- 10
Add the cooked pasta to the pan. Toss everything together thoroughly to coat the pasta and chicken evenly with the creamy lemon sauce.
⏱️ 2 min
- 11
Serve the pasta immediately, topped with grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Chicken Pasta
- 2 chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1 1/2 cups double cream
- 1 lemon, zested and juiced
- 5 ounces fresh spinach
- 12 ounces pasta, cooked according to package directions
- 1/2 cup Parmesan cheese, grated, for serving
- 1/4 cup fresh parsley, chopped, for serving
Instructions
- 1
Slice the chicken breasts into strips.
⏱️ 3 min - 2
Heat the olive oil in a large pan or skillet over medium-high heat.
⏱️ 1 min - 3
Add the sliced chicken to the hot pan. Season generously with salt and black pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Once cooked, remove the chicken from the pan and set aside.
⏱️ 7 min - 4
To the same pan, add the minced garlic and cook for approximately one minute, stirring constantly until fragrant.
⏱️ 1 min - 5
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it cook for about one minute, allowing the alcohol to evaporate.
⏱️ 1 min - 6
Pour in the chicken stock and double cream. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 7
Add the zest and juice of one lemon to the sauce. Stir to combine.
⏱️ 1 min - 8
Stir in the fresh spinach and allow it to wilt into the sauce, which should take about 1-2 minutes.
⏱️ 2 min - 9
Return the cooked chicken to the pan with the sauce.
⏱️ 1 min - 10
Add the cooked pasta to the pan. Toss everything together thoroughly to coat the pasta and chicken evenly with the creamy lemon sauce.
⏱️ 2 min - 11
Serve the pasta immediately, topped with grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min