Made with AI
One-Pot Creamy Lemon Chicken and Spinach Penne
30 min 837 kcal per serving Easy
Ingredients
4 Servings
- Dry penne pasta200 g
- Boneless skinless chicken breast, diced300 g
- Olive oil1 tablespoon
- Garlic, minced2 cloves
- Chicken broth240 ml
- Light cream120 ml
- Parmesan cheese, grated50 g
- Baby spinach100 g
- Lemon, zested and juiced1 whole
- Salt1 teaspoon
- Black pepper0,25 teaspoon
Instructions
- 1
Pat the diced chicken dry and season it with half of the salt and the black pepper.
- 2
Heat the olive oil in a large, deep pot over medium-high heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned. The chicken does not need to be fully cooked at this stage.
- 3
Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- 4
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the light cream, dry penne, and remaining salt, then stir well.
- 5
Bring the liquid to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 12–15 minutes, stirring every 2–3 minutes so the pasta does not stick. Cook until the penne is al dente and the chicken reaches an internal temperature of 74°C (165°F).
- 6
Remove the pot from the heat. Stir in the grated Parmesan a little at a time until melted and the sauce is smooth.
- 7
Add the baby spinach and stir for 1–2 minutes until wilted.
- 8
Stir in the lemon zest and gradually add the lemon juice to taste. Let the pasta rest for 2 minutes so the sauce can thicken, then serve warm.
