One-Pot Lemon Chicken Pasta with Sun-Dried Tomatoes and Spinach
A simple, flavorful pasta dish with tender chicken, fresh herbs, and sun-dried tomatoes in a creamy lemon sauce. This italian-inspired pasta (gluten free option) ready in about 40 minutes pairs boneless and skinless chicken thighs, penne pasta, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb, boneless and skinless chicken thighs
- 8 oz penne pasta
- 1 cup chicken broth
- 1, zested and juiced lemon
- 1/2 cup, chopped sun-dried tomatoes
- 2 cups fresh spinach
- 3, minced garlic cloves
- 2 tbsp olive oil
- 1/4 cup, grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Season 1 lb boneless chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 5-6 minutes per side until golden brown and cooked through; remove and set aside.
- Step 2: Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant. Stir in 1 cup chicken broth, 1/2 cup chopped sun-dried tomatoes, and juice of 1 lemon; bring to a simmer and cook for 2 minutes.
- Step 3: Add 8 oz penne pasta and 2 cups fresh spinach to the skillet, stirring to coat. Cook for 4-5 minutes, or until pasta is al dente and spinach is wilted.
- Step 4: Stir in 1/4 cup grated Parmesan cheese and lemon zest. Return chicken to skillet and heat through for 1 minute. Season with salt and pepper to taste.
Frequently asked questions
How long does One-Pot Lemon Chicken Pasta with Sun-Dried Tomatoes and Spinach take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon Chicken Pasta with Sun-Dried Tomatoes and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in One-Pot Lemon Chicken Pasta with Sun-Dried Tomatoes and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon Chicken Pasta with Sun-Dried Tomatoes and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Lemon Chicken Pasta with Sun-Dried Tomatoes and Spinach gluten free option?
Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my kids and they loved it! So easy and delicious.
- ★★★★☆
Took a bit longer than the recipe said to cook the pasta, but it was worth it.
- ★★★★☆
The lemon flavor was subtle, making the dish slightly bland for my family.
