Chicken Spinach Skillet Pasta with Lemon & Parmesan

This cozy one-pan chicken pasta is a recipe rooted in family, simplicity, and big flavor. I call it Mom’s Skillet Pasta, and she called it Devon’s Favorite Pasta—either way, it’s a dish we created together, scribbled onto a little recipe card more than ten years ago, and it’s still in my weekly dinner rotation today. It’s garlicky, lemony, comforting, and just fancy enough to feel special, while still being easy enough for a busy weeknight.

Tender pieces of lean chicken breast are sautéed in olive oil until golden, then simmered briefly with garlic, white wine, and fresh lemon juice. A generous amount of spinach wilts gently into the warm pasta, adding color, nutrients, and freshness. Everything comes together in one skillet, making cleanup a breeze and dinner feel effortless. Finished with a sprinkle of Parmesan, this is the kind of meal the whole family happily gathers around.

INGREDIENTS

8 ounces gluten-free penne or whole-wheat penne pasta
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast or thighs, cut into bite-size pieces
½ teaspoon salt
¼ teaspoon ground black pepper
4 cloves garlic, minced
½ cup dry white wine
Juice and zest of 1 lemon
10 cups chopped fresh spinach (or baby spinach)
4 tablespoons grated Parmesan cheese, divided

INSTRUCTIONS

Cook the pasta according to package directions until al dente. Drain and set aside.

While the pasta cooks, heat olive oil in a large high-sided skillet over medium-high heat. Add the chicken, salt, and pepper. Cook, stirring occasionally, until the chicken is just cooked through, about 5–7 minutes.

Add the garlic and cook for about 1 minute, stirring constantly, until fragrant. Pour in the white wine, lemon juice, and lemon zest, then bring the mixture to a gentle simmer.

Remove the skillet from the heat. Stir in the spinach and cooked pasta, then cover and let stand for a few minutes until the spinach is just wilted.

Divide among four plates and top each serving with 1 tablespoon of Parmesan cheese. Serve warm.

RECIPE NOTES

Gluten-Free Option: Use gluten-free pasta with excellent results.
No Wine? Substitute an equal amount of low-sodium chicken or vegetable broth.
Spinach Swap: Baby spinach works perfectly—no chopping required.

Simple, nourishing, and full of heart—this is comfort food done right. 💛