About this recipe
Lemon and garlic do most of the flavor work here. The pasta water turns them into a light sauce that coats every noodle.
Chicken cooks in the same skillet you finish the pasta in, so dinner stays to one pan plus the boiling pot.
Spinach wilts in the residual heat. A modest shower of Parmesan is enough. More cheese pushes the calories up fast.
COOK THE PASTA
Step 1
Bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente, usually 9 to 11 minutes. Reserve 1 cup pasta water, then drain.
SEAR THE CHICKEN
Step 2
Pat chicken dry. Season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high.
Step 3
Cook chicken until golden and 165°F in the thickest piece, 6 to 8 minutes, stirring once or twice. Transfer to a plate.
SAUCE AND TOSS
Step 4
Lower heat to medium. Add remaining oil, garlic, and red pepper flakes if using. Cook 30 to 45 seconds until fragrant.
Step 5
Add lemon zest, lemon juice, and 1/2 cup pasta water. Simmer 1 minute. Return chicken and add drained pasta. Toss over medium heat until glossy, 1 to 2 minutes, adding more pasta water as needed.
Step 6
Fold in spinach until just wilted, about 1 minute. Off heat, toss with Parmesan. Taste for salt and serve.
Tips
Zest the lemons before you juice them. It is much easier.
If the pan looks dry, pasta water is your friend. Add it a splash at a time.
Swaps
Chicken breastChicken thighs
Boneless, skinless. Add 1 to 2 minutes; richer bite.
Short pastaSpaghetti or linguine
Same dry weight. Cook to package al dente timing.
Equipment
large pot · large skillet · instant-read thermometer
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