Chicken & Spinach Skillet Pasta with Lemon & Parmesan (Easy One-Pan Meal)

When you’re craving something cozy yet still light and fresh, this Chicken & Spinach Skillet Pasta delivers. Juicy chicken, tender pasta, and wilted spinach come together in a creamy lemon-Parmesan sauce that feels rich but still bright and refreshing.

It’s a true one-pan meal — quick to make, easy to clean up, and perfect for busy weeknights. Serve it with warm homemade sourdough bread to soak up the sauce, pair it with a crisp Classic Caesar Salad, and finish with an effortless Easy Dump Cake for a cozy, no-stress dessert everyone will love.

Recipe Card

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients

For the Skillet Pasta:

• 2 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)

• Salt and black pepper, to taste

• 3 cloves garlic, minced

• 2 cups chicken broth

• 1 cup milk (whole or 2%)

• 8 ounces penne, rotini, or your favorite short pasta

• 3 cups fresh baby spinach

• ½ cup grated Parmesan cheese

• Zest and juice of 1 lemon

• 1 tablespoon butter (optional, for extra richness)

For Serving:

• Extra Parmesan cheese

• Fresh lemon wedges

• Cracked black pepper

Instructions

1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then sauté until golden and cooked through, about 6–8 minutes. Transfer to a plate and set aside.

2. Sauté Garlic: In the same skillet, add a drizzle more oil if needed. Add minced garlic and cook for 30 seconds until fragrant.

3. Add Pasta and Liquids: Pour in chicken broth and milk, then stir in the uncooked pasta. Bring to a gentle boil, reduce heat, cover, and simmer for 10–12 minutes — stirring occasionally — until pasta is tender and liquid mostly absorbed.

4. Add Spinach and Chicken: Return the cooked chicken to the skillet. Add spinach and stir until wilted.

5. Finish with Lemon and Parmesan: Stir in Parmesan cheese, lemon zest, and lemon juice. If the sauce is too thick, add a splash of warm water or broth until creamy. Add butter for extra silkiness, if desired.

6. Serve: Spoon into bowls, top with more Parmesan and black pepper, and serve with a lemon wedge on the side.

Tips for the Best Skillet Pasta

• Use freshly grated Parmesan — it melts more smoothly and adds a nutty flavor.

• Don’t overcook the pasta — it will continue to soften slightly as it sits in the sauce.

• Add a pinch of red pepper flakes for a gentle kick.

• For extra creaminess, stir in a splash of heavy cream or cream cheese at the end.

• Want to make it heartier? Add sun-dried tomatoes or mushrooms for an extra layer of flavor.

Final Thoughts

This Chicken & Spinach Skillet Pasta with Lemon & Parmesan is everything you want in a weeknight dinner — creamy, zesty, and made in one pan. It’s a meal that feels fancy but is easy enough for any night of the week.

FAQ

Q: Can I use rotisserie chicken instead of cooked chicken?

Yes — rotisserie chicken works perfectly and makes this dish even easier to prepare.

Q: Can I use fresh or frozen spinach?

Either works. Fresh spinach wilts quickly, while frozen spinach should be thawed and squeezed dry before adding.

Q: How do I keep the sauce creamy and not dry?

Reserve some pasta water and stir it in at the end. The starch helps create a silky, restaurant-style sauce.

Q: Can I make this pasta ahead of time?

It’s best fresh, but you can prepare the chicken and sauce ahead. Reheat gently with a splash of broth or pasta water.

Q: What type of pasta works best?

Penne, bowties, fettuccine, or rotini all hold the sauce well.

Q: Can I make this dish lighter?

Yes — use half-and-half instead of heavy cream and add extra spinach or lemon for brightness.