Lemon Chicken Pasta
Simple and delicious fettuccine pasta made with garlic, parmesan cheese, lemon, and herbs. Then topped with sliced chicken breast.
Servings: 4
Ingredients
- 2 tablespoons olive oil divided, or avocado oil
- 1½ pounds chicken breast skinless and boneless, or chicken thighs
- Kosher salt and pepper to taste
- 1 teaspoon herbs de Provence or Italian seasoning
- 8 ounces fettuccine pasta gluten-free option, or any other whole-grain pasta
- 3-4 cloves garlic minced
- 14 ounces artichoke hearts, coarsely chopped one can
- 2 cups coarsely chopped baby spinach frozen works
- 1 large lemon juice and zest
- 1/2 cup grated parmesan cheese
Instructions
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium-high heat. I use a large one to finish up the pasta in it.
- Add the 1½ pounds chicken breast and season with Kosher salt and pepper, and 1 teaspoon herbs de Provence. Cook for 4-5 minutes per side, or until cooked through. Allow it to sit on a chopping board for a few minutes before slicing it.
- Meanwhile, in a soup pot, bring water to a boil. Add in 1/2 tbsp salt and the 8 ounces fettuccine pasta. Cook as directed on the package, then reserve 1 cup of the pasta water before draining.
- On the same pan you cooked the chicken, add the remaining tablespoon of oil. Sauté the 3-4 cloves garlic (minced) over medium heat for 30 seconds. Stir in the 14 ounces artichoke hearts, coarsely chopped, and 2 cups coarsely chopped baby spinach, and cook, stirring frequently, until the spinach is wilted.
- While the pot is still on heat, add in the cooked pasta, together with the pasta water, 1 large lemon, and 1/2 cup grated parmesan cheese
- Toss to combine for a couple of minutes. Top with the sliced chicken breast and more Parmesan cheese if desired. Serve immediately and enjoy!
Video
Notes
- Don't forget to reserve pasta water. The starchy water helps the flavors stick to pasta and make things blend in much better. If you do forget, you will have to improvise.
- Do not overcook the chicken so it doesn't feel dry and rubbery.
- If you can't find Herbs de Provence, don't fret, use equal amounts of rosemary, thyme, and oregano.
- If you prefer not to use chicken, you can use any other protein. Shrimp would be another great option.
- You can make this pasta dish much healthier by using whole-grain pasta, lentil pasta, or zucchini noodles.
- Fresh spinach is prefered. But you may use frozen if you have to. If you go with frozen, make sure you thaw first and drain.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 557kcal | Carbohydrates: 52g | Protein: 49g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1380mg | Potassium: 911mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1581IU | Vitamin C: 21mg | Calcium: 162mg | Iron: 2mg