Creamy Lemon Chicken Pasta with Zucchini and Spinach

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Creamy Lemon Chicken Pasta with Zucchini and Spinach

This Creamy Lemon Chicken Pasta is the ultimate weeknight dinner — quick, comforting, and bursting with bright, fresh flavor. Tender pieces of chicken are seared to golden perfection, tossed with linguine, fresh zucchini, and spinach, then coated in a silky lemon-Parmesan sauce. It’s simple enough for a busy weekday but elegant enough to serve for guests.

If you love creamy pasta dishes that don’t feel too heavy, this lemon chicken pasta strikes the perfect balance. The sauce is light yet rich, the lemon adds brightness, and the combination of vegetables makes it a complete and satisfying meal — all in about 30 minutes.

Why You’ll Love This Lemon Chicken Pasta

  • Ready in 30 minutes: A quick and easy meal made with pantry staples.
  • Bright and flavorful: The lemon zest and juice bring a fresh, zesty flavor that lifts the creamy sauce.
  • Creamy yet light: With just a touch of cream and plenty of Parmesan, the sauce clings beautifully to the pasta without feeling too rich.
  • Wholesome and balanced: Zucchini and spinach add color, texture, and nutrients for a more complete dish.
  • Family-friendly: Mild, comforting, and full of flavor — perfect for kids and adults alike.

Ingredients

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

For the Pasta

  • 1 pound pasta (linguine, spaghetti, or short pasta such as penne)
  • 1 teaspoon kosher salt (plus more for pasta water)
  • 1½ cups reserved pasta water (for sauce)

For the Chicken and Sauce

  • 3 boneless, skinless chicken breasts (or 8 boneless, skinless chicken thighs)
  • 3 tablespoons olive oil, divided
  • 2 small zucchini, halved lengthwise and thinly sliced (about 3 cups)
  • 3 cups fresh baby spinach, loosely packed
  • 3 cloves garlic, thinly sliced
  • 1 lemon, zested and juiced (about 1 teaspoon zest and 3 tablespoons juice)
  • ½ cup low-sodium chicken broth
  • ⅓ cup heavy cream or half-and-half
  • ½ cup finely grated Parmesan cheese (plus extra for serving)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons chopped fresh basil or parsley (optional, for garnish)

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook just until al dente, following the package directions. Before draining, reserve about 1½ cups of pasta water — this will help you build a smooth, creamy sauce later.

2. Cook the Chicken

Pat the chicken dry with a paper towel and season it with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken and sear for about 4–6 minutes per side, until golden and cooked through. Transfer the chicken to a plate and keep warm, leaving the flavorful juices in the pan.

3. Sauté the Vegetables

Reduce the heat to medium. Add the remaining tablespoon of olive oil, then toss in the zucchini and a pinch of salt.
Cook for 3–4 minutes, stirring occasionally, until the zucchini turns tender and lightly golden. Add the garlic and red pepper flakes, cooking for another 30 seconds until fragrant.

4. Make the Sauce

Pour in the chicken broth and add the lemon zest.
Stir and scrape up any browned bits from the bottom of the pan — this builds incredible flavor. Add ½ cup of the reserved pasta water, garlic powder, onion powder, and cream. Stir and let the sauce simmer gently for about 1–2 minutes.

5. Combine Everything

Return the chicken (and its juices) to the pan. Add the cooked pasta and toss everything together for 30–60 seconds over low heat. Gradually sprinkle in the Parmesan cheese, stirring as it melts.
Add a few tablespoons of reserved pasta water at a time until the sauce becomes smooth, creamy, and coats the pasta evenly.

6. Finish with Lemon and Spinach

Remove the pan from the heat. Add the spinach and stir gently until it wilts. Pour in 2 tablespoons of lemon juice, taste, and add more if you prefer a stronger lemon flavor. Season with additional salt and pepper to taste.

7. Serve and Enjoy

Serve immediately, topped with fresh basil or parsley and a generous sprinkle of Parmesan.

Tips for Perfect Lemon Chicken Pasta

  • Salt your pasta water generously: It enhances the overall flavor of the dish.
  • Add Parmesan off the heat: This keeps the sauce silky and prevents it from clumping.
  • Start with less lemon juice: You can always add more to taste at the end.
  • Keep some pasta water handy: It’s the secret to creating a velvety, restaurant-style sauce.
  • Use thighs for juicier chicken: Chicken thighs stay tender even if slightly overcooked.

Variations and Substitutions

  • Vegetables: Try adding peas, asparagus, or broccolini instead of zucchini.
  • Protein: Substitute chicken with shrimp (cook briefly on each side) or rotisserie chicken (added at the end).
  • Dairy-free option: Replace cream with full-fat coconut milk or skip it and rely on olive oil and pasta water for creaminess.
  • Herbs: Fresh dill, basil, or parsley add a lovely finishing touch.

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
  • Reheat: Warm gently on the stove or in the microwave with a splash of broth or water to loosen the sauce.
  • Freezing: Creamy pasta doesn’t freeze well — it’s best enjoyed fresh.

Nutrition (Approximate per serving)

Calories: 550 | Carbohydrates: 63g | Protein: 39g | Fat: 15g | Saturated Fat: 4g | Fiber: 4g | Sugar: 5g | Sodium: 689mg | Vitamin C: 27mg | Calcium: 171mg | Iron: 2mg

Bring the Taste of Sunshine to Your Table

This Creamy Lemon Chicken Pasta with Zucchini and Spinach is proof that quick dinners can be restaurant-worthy. Every forkful is fresh, creamy, and zesty — a perfect blend of flavors that will brighten your evening and make it into your weekly meal rotation.

 

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