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This easy and elegant lemon spinach chicken pasta recipe is the definition of everyday gourmet in just half an hour! It has a bright lemony white wine parmesan sauce.
Try my Easy Lemon Chicken or Tomato Spinach White Wine Chicken next.
Why you’ll love it
The flavors in my Lemon Spinach Salmon Pasta are so lovely, but I know not everyone enjoys salmon. Naturally, I was inspired to create a similar flavor profile in this bright chicken pasta with a lemon and spinach cream sauce! It uses rotisserie chicken for ease.
Garlic, Italian herbs, and freshly grated parmesan are ingredients that always have the ability to elevate a meal. They’re perfect when paired with a splash of lemon juice in the luxurious sauce. Add in some spinach, and it’s a comforting pasta without being too heavy!
What you’ll need
- Pasta – something about spaghetti or bucatini feels fancy here, but any shape will do
- Butter – for sautéing
- Garlic – go ahead and add even more if you wish
- Italian seasoning – a handy blend of dried herbs in one jar
- White wine – as always, use a variety you’d buy to drink (not cooking wine). Sauv blanc or pinot gris would be my top picks.
- Lemon juice and zest – for acidity and brightness to balance the cream sauce
- Heavy cream – it’s so silky
- Cornstarch – to thicken the sauce
- Chicken – rotisserie makes it simple
- Parmesan – freshly grated is best here
- Spinach – to get your greens in
Pro tip
If at any point the sauce gets too thick for your liking, simply throw in a bit of the hot pasta water to thin it out.
How to make lemon spinach chicken pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta. Meanwhile, heat up the butter in a skillet. Stir in the garlic, and cook until fragrant. Add in the Italian herbs, white wine, and lemon juice plus zest. Let it reduce a bit, then stir in the cream.
Make a cornstarch slurry, then stir it into the sauce. Let the sauce start to bubble, then add in the chicken and parmesan cheese. Let it simmer until it thickens up a bit and the chicken is heated through.
Stir in the spinach until it’s nicely wilted. Drain the cooked pasta, and toss it with the sauce in the skillet. Season generously with salt & pepper. Serve with extra parmesan grated on top if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my cast iron skillet and very useful cooking tongs to toss the pasta.
- Store uncooked pasta in one of these airtight pantry containers vs. the box/package for freshness.
- This lemon saver is very cute, as is this ravioli-shaped spoon rest.
Substitutions and variations
- You can use chicken broth in place of the white wine, but if you go that route, I suggest adding 1/2 teaspoon of Dijon mustard to give the dish some extra flavor.
- Don’t use something lower fat instead of the cream. It’s very liable to curdle.
What to serve with lemon chicken spinach pasta
- The obvious answer is a nice salad and fresh crusty bread! My recommendation is spring mix with my Green Goddess Dressing or this Lemon Tahini Dressing. You can also make an OG-style salad with my Italian Dressing and Homemade Garlic Parmesan Croutons (they’re very tasty).
- If you’re making this in the summer, this Watermelon Feta Mint Salad is a pairing that’s sure to impress.
- Dessert? Snickers Salad. Why not.
Leftovers and storage
- I do prefer this one fresh especially since the spinach will wilt more over time, but store any leftovers for 3-4 days in the fridge.
- Reheat it slowly over a low heat on the stove. Add another splash of cream if needed to revive the sauce.
- This one likely won’t freeze well.
More easy pasta recipes
Made this chicken pasta with a lemon spinach sauce? Please leave me a review and star rating below! I would love to hear from you. Or tag me on Instagram!
Lemon Spinach Chicken Pasta
Ingredients
- 8 ounces uncooked pasta
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 cup dry white wine
- Juice and zest of 1/2 medium lemon (about 1 tbsp juice)
- 1 cup heavy/whipping cream
- 1/2 teaspoon cornstarch
- 2 cups shredded cooked/rotisserie chicken
- 1/2 cup freshly grated parmesan cheese + extra for serving
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Add the butter to a skillet over medium-high heat. Once the pan is hot, add the garlic and cook for about a minute.
- Add the Italian seasoning, wine, and lemon juice/zest to the skillet and let it bubble for about 30 seconds.
- Add the cream to the skillet and give it a good stir.
- In a small bowl, mix the cornstarch with 1 teaspoon of cold water and stir it into the sauce.
- Once the sauce starts to bubble a bit, add the chicken and parmesan to the sauce. Cook for a few minutes until the chicken is heated through and the sauce has thickened up some more. Turn the heat down if it starts to bubble excessively.
- Stir in the spinach and let it wilt.
- Once the pasta is cooked, drain it, add it to the pan, and toss it with the sauce. Season with salt & pepper as needed. Serve with extra grated parmesan cheese if desired.
Notes
- If the sauce gets too thick, reserve some of the hot pasta water and add it to the sauce.
- I love using Lawry’s seasoning salt or Tony’s Creole seasoning in place of regular salt in this recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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