One-Pot Lemon Herb Chicken & Pasta with Spinach

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, lemony dish with tender chicken and pasta in a creamy herb sauce, finished with fresh spinach for a complete 30-minute weeknight meal. This American-inspired one-pot recipe, ready in about 30 minutes, pairs spaghetti, chicken breasts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz spaghetti
• 2 boneless, skinless, cut into 1-inch cubes chicken breasts
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1, zested and juiced lemon
• 1 tbsp dried oregano
• 1/4 tsp red pepper flakes
• 2 cups spinach
• 1/4 cup, grated parmesan cheese

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 2 boneless, skinless chicken breasts (cut into 1-inch cubes) and season with salt and black pepper. Cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.
3. Step 3: Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant, stirring constantly to avoid burning.
4. Step 4: Pour in 1/2 cup chicken broth and scrape up any browned bits. Stir in 1/2 cup heavy cream, 1 lemon zested and juiced, 1 tbsp dried oregano, and 1/4 tsp red pepper flakes. Simmer for 2 minutes until slightly thickened.
5. Step 5: Add the drained spaghetti and 2 cups fresh spinach to the skillet, stirring until spinach wilts and pasta is coated. If too thick, add 2-3 tbsp reserved pasta water until desired consistency.
6. Step 6: Return chicken to skillet and stir to combine. Cook for 1 more minute until heated through. Taste and adjust seasoning with salt, black pepper, and more lemon juice if needed. Serve immediately with grated parmesan.