Lemon Butter Chicken Pasta
This lemony, buttery chicken pasta is a quick, easy weeknight meal that would go great with garlic bread! It even has some spinach, so you'll be sure to get a full serving of veggies!
Equipment
- Stovetop
Ingredients
- 1 Tbsp Olive Oil
- 1 lb Chicken Breasts
- Kosher Salt
- Black Pepper
- 12 oz Angel Hair Pasta
- ¼ C Butter
- 2 Cloves Garlic Minced
- ½ Small Red Onion Finely Chopped
- ⅓ C Lemon Juice Freshly Squeezed - About 4 Lemons
- 1 Lemon Thinly Sliced into Half Moons
- Lemon Zest From One Lemon
- Pinch Crushed Red Pepper Flakes
- 3 C Baby Spinach
- ¼ C Parmesan
Instructions
- In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
- Meanwhile, bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
- Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft, then add lemon juice, zest, and slices. Stir in crushed red pepper flakes. Pour in ¼ cup reserved water.
- Return chicken to skillet, along with spinach. Gently toss until wilted, 1-2 minutes.
- Add angel hair and toss until combined. (Add more pasta water if desired).
- Top with Parmesan cheese.
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