One-Pot Lemon-Pepper Chicken Pasta with Spinach
A complete meal that comes together in a single Dutch oven, combining tender chicken seasoned with lemon pepper, al dente spaghetti, and fresh baby spinach in a rich chicken broth base. The pasta absorbs the savory broth while cooking, creating a cohesive dish with bright lemon flavor from fresh juice and zest. Parmesan cheese and butter add richness, while the spinach wilts into the warm pasta for added nutrition. Perfect for busy weeknights when you want a satisfying dinner with minimal cleanup.
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon lemon pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon garlic, finely chopped
- 32 oz Progresso chicken broth
- 8 oz spaghetti pasta, broken in half
- ½ cup Parmesan cheese, shredded
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 teaspoons lemon peel, grated
- 10 oz baby spinach
Instructions
- 1
Heat olive oil in Dutch oven over medium-high heat
- 2
Season chicken with lemon pepper, salt and black pepper
- 3
Cook chicken stirring occasionally until no longer pink
- 4
Remove chicken to plate, cover and keep warm
- 5
Add garlic to Dutch oven and cook stirring constantly until fragrant and lightly browned
- 6
Add chicken broth and spaghetti, heat to boiling
- 7
Reduce heat to medium and simmer uncovered stirring occasionally until most liquid is absorbed and pasta is al dente
- 8
Stir in Parmesan, butter, lemon juice, lemon peel and cooked chicken
- 9
Remove from heat
- 10
Gradually add spinach and stir just until starting to wilt
- 11
Let stand before serving
- 12
Serve warm with remaining Parmesan cheese
Tips
Break spaghetti in half before adding to ensure even cooking in the Dutch oven
Let the dish stand for 5 minutes after cooking to allow the pasta to absorb remaining liquid
Add spinach gradually and stir gently to prevent overcooking
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prep chicken and vegetables up to 1 day ahead
Serve immediately while warm, pasta continues to absorb liquid as it sits
Common Mistakes
Don't skip the standing time to avoid soupy pasta
Don't overcook spinach to prevent mushy texture
Substitutions
FAQ
Can I use frozen spinach instead of fresh?
Yes, use 1 cup thawed and drained frozen spinach. Add it with the chicken to avoid excess moisture.
What if the pasta seems too dry?
Add a splash more chicken broth or pasta water. The pasta should be creamy but not soupy.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently with a splash of broth to restore creaminess.