Lemon Garlic Pasta with Spinach and Air Fryer Chicken
Lemon Garlic Pasta with Spinach and Air Fryer Chicken
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon kosher salt, for pasta water
For the Air Fryer Chicken
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the Sauce
- 1/4 cup extra virgin olive oil
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 5 ounces fresh spinach
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup pasta cooking water, reserved
Instructions
- 1
In a medium bowl, toss the 1-inch chicken pieces with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 2
Preheat your air fryer to 375°F (190°C). Place the seasoned chicken in a single layer in the air fryer basket. Cook for 10-15 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly golden. Set aside.
⏱️ 15 min•🌡️ 375
- 3
While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta cooking water.
⏱️ 10 min•🌡️ 212
- 4
While the pasta cooks, heat 1/4 cup of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 to 2 minutes, until fragrant. Be careful not to burn the garlic.
⏱️ 2 min
- 5
Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach has completely wilted, about 2 to 3 minutes.
⏱️ 3 min
- 6
Drain the cooked linguine and immediately add it to the skillet with the spinach and garlic mixture. Add the cooked air fryer chicken, lemon zest, fresh lemon juice, and 1/2 cup of grated Parmesan cheese.
⏱️ 2 min
- 7
Pour in about 1/2 cup of the reserved pasta cooking water. Toss everything together vigorously using tongs, adding more pasta water a tablespoon at a time if needed, until a light, creamy sauce forms and coats the pasta. The starch from the pasta water helps emulsify the sauce.
⏱️ 3 min
- 8
Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Pasta with Spinach and Air Fryer Chicken
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon kosher salt, for pasta water
For the Air Fryer Chicken
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the Sauce
- 1/4 cup extra virgin olive oil
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 5 ounces fresh spinach
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 cup pasta cooking water, reserved
Instructions
- 1
In a medium bowl, toss the 1-inch chicken pieces with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until evenly coated.
⏱️ 5 min - 2
Preheat your air fryer to 375°F (190°C). Place the seasoned chicken in a single layer in the air fryer basket. Cook for 10-15 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly golden. Set aside.
⏱️ 15 min•🌡️ 375 - 3
While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta cooking water.
⏱️ 10 min•🌡️ 212 - 4
While the pasta cooks, heat 1/4 cup of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 to 2 minutes, until fragrant. Be careful not to burn the garlic.
⏱️ 2 min - 5
Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach has completely wilted, about 2 to 3 minutes.
⏱️ 3 min - 6
Drain the cooked linguine and immediately add it to the skillet with the spinach and garlic mixture. Add the cooked air fryer chicken, lemon zest, fresh lemon juice, and 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 7
Pour in about 1/2 cup of the reserved pasta cooking water. Toss everything together vigorously using tongs, adding more pasta water a tablespoon at a time if needed, until a light, creamy sauce forms and coats the pasta. The starch from the pasta water helps emulsify the sauce.
⏱️ 3 min - 8
Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min