Lemon Garlic Chicken Pasta with Wilted Spinach
15min
30min
1
640
Chef's Note
This bright and flavorful lemon garlic chicken pasta is a perfect alternative to mushroom-based dishes. The capers add a nice briny punch that complements the lemon beautifully. For a lighter version, you can substitute the heavy cream with Greek yogurt, though the sauce won't be quite as silky. If you prefer, you can use shrimp or even flaked salmon in place of the chicken.
Tags
Ingredients
3 oz fettuccine pasta
5 oz chicken breast
1 small shallot
3 cloves garlic
1 tsp fresh rosemary
1 medium lemon
1/4 cup white wine
1/3 cup chicken broth
2 cups baby spinach
2 tbsp heavy cream
1 tbsp unsalted butter
2 tbsp olive oil
2 tbsp Parmesan cheese, freshly grated
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
1 tbsp capers
Instructions
- 1
Bring a medium pot of salted water to a boil for the pasta.
- 2
Cut the chicken breast into 1-inch cubes. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- 3
Finely dice 1 small shallot and mince 3 cloves of garlic. Chop 1 tsp of fresh rosemary leaves. Zest and juice the lemon, keeping them separate.
- 4
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for 4-5 minutes until golden brown on all sides and cooked through. Remove to a plate and set aside.
- 5
In the same skillet, add the remaining 1 tbsp of olive oil. Add the diced shallot and cook for 2 minutes until softened, then add the minced garlic and rosemary. Cook for 30 seconds until fragrant.
- 6
Pour in 1/4 cup of white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half.
- 7
Add 1/3 cup of chicken broth, lemon zest, and 1 tbsp of lemon juice to the skillet. Simmer for 5 minutes until the liquid has reduced slightly.
- 8
Meanwhile, cook 3 oz of fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
- 9
Reduce the heat to medium-low and add 2 tbsp of heavy cream and 1 tbsp of butter to the skillet. Stir until the butter is melted and the sauce is slightly thickened.
- 10
Add the cooked chicken back to the skillet along with 1 tbsp of capers. Stir to combine and warm through.
- 11
Add 2 cups of baby spinach to the skillet and gently toss until just wilted, about 1-2 minutes.
- 12
Add the drained pasta to the skillet along with 1 tbsp of the reserved pasta water. Toss to coat the pasta in the sauce, adding more pasta water if needed to reach desired consistency.
- 13
Season with remaining 1/4 tsp of salt, 1/8 tsp of black pepper, and 1/8 tsp of red pepper flakes. Toss again to combine.
- 14
Transfer to a serving plate and top with 2 tbsp of freshly grated Parmesan cheese. Serve immediately.
Nutrition Information (per serving)
640
35g
54g
32g
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