This is the main content.
Creamy Lemon-Spinach Pasta with Chicken
Recipes
Creamy Lemon-Spinach Pasta with Chicken
6 servings
45 minutes total

Ingredients

  • 0.5 oz fresh chives (+ more, optional for serving)
  • 1 lemon, for zest/juice
  • 3 oz Deli Parmesan cheese (+ more, optional for serving)
  • 2 large eggs
  • 1 lb fresh chicken tenderloins
  • 1 ½ teaspoons kosher salt, divided
  • 1 ½ teaspoons freshly cracked black pepper, divided (+ more, optional for serving)
  • 2 tablespoons olive oil
  • 16 oz fettucine pasta
  • 1 cup heavy whipping cream
  • ¼ cup unsalted butter
  • 4 cups fresh baby spinach (about 4 oz)

Steps

    1. Bring water to a boil for pasta. Slice chives thinly (¼ cup). Zest lemon (1 teaspoon), then juice (2 tablespoons). Grate cheese (about 1 cup). Separate eggs for yolks (reserve whites for another use).
    2. Preheat large stockpot on medium-high 2–3 minutes. Season chicken with 1 teaspoon each salt and pepper (wash hands). Place oil in pot, then add chicken. Cook 5–6 minutes on each side, flipping occasionally, until chicken is golden and 165°F. Remove chicken from pan and cover to keep warm; reduce heat to medium-low..
    3. Cook pasta following package instructions; drain (do not rinse).
    4. Meanwhile, place in same stockpot: heavy cream, cheese, lemon zest, chives, butter, and remaining ½ teaspoon each salt and pepper; whisk to blend. Bring to a simmer; cook and stir 2–3 minutes until butter and cheese have melted. Slice chicken.
    5. Add hot pasta immediately to cream mixture; top with egg yolks, spinach, lemon juice, and chicken. Toss until spinach wilts and sauce is thickened and 160°F. Serve topped with additional chives, cheese, and pepper, if using.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 680, Total Fat 35g, Sat Fat 18g, Trans Fat 1g, Chol 190mg, Sodium 670mg, Total Carb 59g, Fiber 5g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 6%, Calc 20%, Iron 20%, Potassium 10%