Parmesan Chicken Spinach Pasta
The perfect comfort food for any dinner, Parmesan Chicken Spinach Pasta combines tender chicken, fresh spinach, and creamy Parmesan cheese for a deliciously satisfying meal. It's easy to make and everyone will love it, so why not try it tonight?
Equipment
- Wooden Spoon
- Skillet
- Cutting Board
- Mixing Bowl
Ingredients
- 1 pound Penne pasta cooking according to package directions, drained, and set aside
- 4 tablespoons Olive oil or as needed; divided
- 1 small Sweet Vidalia onion diced small
- 1.25 pounds Boneless skinless chicken breast cut into bite-sized pieces
- 1+ teaspoon Kosher salt or to taste
- 1+ teaspoon Freshly ground black pepper or to taste
- 4 to 5 cloves Garlic finely minced or pressed
- ¼ cup Lemon juice
- 3 ounces Fresh baby spinach or more if desired
- ⅓ cup Shredded Parmesan cheese or more if desired
Instructions
- To a large pot, cook the penne pasta according to package directions, drain; set aside.
- While the pasta cooks, to a very large separate deep-sided skillet or pot, add about 2-3 tablespoons olive oil, the Vidalia onion, and sauté over medium-high heat for about 3 minutes, or just until onion begins to soften; stir intermittently.
- Add the chicken, salt, and pepper and sauté for about 5 minutes, or until the chicken is done and cooked through; stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly continuously.
- Add the lemon juice and stir to combine.
- Turn off the heat, add the cooked pasta, spinach, and stir very well to combine. As needed, add additional olive oil so the mixture tosses easily.
- Taste the dish and if needed add additional salt and pepper. You're flavoring a very large quantity of food, so ensure it's to your liking.
- Evenly sprinkle the Parmesan cheese over the top and serve. If you prefer a cheesier dish, stir the Parmesan into the pasta, and add additional to be sprinkled over the top. Serve immediately.
Notes
- Storage: This dish will keep airtight in the fridge for up to 5 days.
- Freezing: You can freeze this for up to 4 months.