Lemon Chicken Pasta with Zucchini and Spinach
Looking for a quick dinner that feels fresh, flavorful, and satisfying? This Lemon Chicken Pasta combines tender rotisserie chicken, zucchini noodles, baby spinach, and whole-wheat spaghetti with bright lemon and savory Parmesan. Toasted panko breadcrumbs add a welcome crunch, making this an easy meal that brings plenty of texture and flavor to the table.
One of the best things about this recipe is how quickly it comes together. Using cooked rotisserie chicken cuts down on preparation time, while spiralized zucchini and baby spinach add vegetables without making dinner complicated. Lemon zest and fresh lemon juice provide a lively citrus flavor, and Parmesan brings a savory finish that complements the chicken and greens.
The recipe is designed for busy days, with approximately 15 minutes from start to finish. You’ll sauté the zucchini briefly, add the spinach and chicken, then toss everything with cooked whole-wheat spaghetti, Parmesan, lemon zest, and lemon juice. A final sprinkle of toasted panko gives each serving a little extra texture.
If you make zucchini noodles often, a vegetable spiralizer can be a useful kitchen tool. It helps turn fresh zucchini into noodles that are easy to mix into pasta dishes, salads, and other quick meals. You can also use store-bought zucchini noodles to save another step.
Serve this Lemon Chicken Pasta as a simple weeknight dinner or an easy lunch. Since it already combines chicken, pasta, and vegetables, it makes a convenient one-pan-style meal without a long list of steps or a sink full of dishes.
If you enjoy bright lemon flavors with chicken, explore more chicken and pasta recipes at Going My Wayz for fresh ideas to add to your regular dinner rotation.
Not really what you are looking for? Why not try these other great dinner recipes:
- Lemon Butter Chicken
- Red Lobster Shrimp Scampi
- Alfredo Chicken
- Crispy Baked Shrimp with Creamy Lemon Dressing
Lemon Chicken Pasta
Lemon Chicken Pasta – In this easy lemon chicken pasta recipe, we love the combination of lemon zest and toasted breadcrumbs. This healthy dinner is made with rotisserie chicken, quick-cooking spiralized zucchini and baby zucchini, so you get a complete meal in just 10 minutes.
- Total Time: :15
- Yield: 4
Ingredients
Instructions
Heat oil in a large nonstick skillet over medium heat. Add zucchini; cook for 1 minute. Add spinach and chicken; cook for 1 more minute. Season with salt and pepper; remove from heat. Add cooked spaghetti, Parmesan, lemon zest, and lemon juice; toss to combine. Sprinkle with toasted panko and serve.
Notes
Make your own zucchini noodles with a spiralizer; you’ll need 1 small zucchini (about 2 oz.) for 1 cup of zoodles. Or look for a package of fresh zucchini noodles in the produce department.
To toast panko breadcrumbs: Set a small skillet over medium heat. Add panko and cook, stirring often, until golden, about 2 minutes. For extra flavor, melt 1 tsp. butter in the pan before toasting the breadcrumbs. Note that you can do this step first, using the same pan you’ll use to prepare the rest of the recipe.
- Prep Time: :05
- Cook Time: :10
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Diabetic