Tender chicken and pasta cook together with bright lemon, garlic, and fresh herbs in one skillet for an easy weeknight meal.
# What you'll need:
→ Protein
01 - 2 boneless skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Pasta
02 - 10 oz penne or fusilli pasta, uncooked
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 3 garlic cloves, minced
05 - 1 small onion, finely chopped
06 - 1 lemon, zest and juice
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach
→ Herbs
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
→ Liquids
13 - 4 cups low-sodium chicken broth
→ Dairy
14 - 1/4 cup freshly grated Parmesan cheese, plus extra for serving
→ Seasoning
15 - Salt and black pepper, to taste
# Directions:
01 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add chicken pieces, season generously with salt and pepper, and cook for 3-4 minutes until lightly browned but not fully cooked through. Remove to a plate and set aside.
02 - In the same pan, add onion and garlic. Sauté for 2 minutes until fragrant and translucent, scraping up any browned bits from the bottom.
03 - Add pasta, chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir well to combine and bring to a boil.
04 - Reduce heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally to prevent sticking.
05 - Return chicken to the pan along with cherry tomatoes. Cook uncovered for another 7-8 minutes, or until pasta is al dente and most liquid has been absorbed.
06 - Stir in spinach, parsley, basil, and Parmesan cheese. Cook for 1-2 minutes until spinach wilts and cheese melts into the sauce.
07 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve hot, garnished with extra Parmesan and fresh herbs.
