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Skillet Pasta with Chicken, Spinach, Lemon and Parmesan

An Olive Oil Recipe

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Prep Information

Prep Time

25 minutes

Cook Time

10 minutes


2 people


  • 8 oz. gluten-free penne pasta or whole-wheat penne pasta
  • 2 Tablespoons Ascolano Extra Virgin Olive Oil
  • 1 lb. boneless, skinless chicken breast or chicken thighs, trimmed of fat if necessary, and cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • juice and zest of 1 lemon
  • 10 cups chopped fresh spinach
  • 4 Tablespoons grated Parmesan cheese, divided


  1. Cook pasta according to package directions, then drain and set aside.
  2. Heat oil in a large skillet over medium high heat. Add chicken, salt and pepper. Cook, stirring occasionally, until just cooked through, 5-7 minutes. Add garlic and cook, stirring until fragrant, about 1 minute. Stir in wine, lemon juice, and zest. Bring to a simmer.
  3. Remove chicken mixture from the heat. Stir in the spinach and the cooked penne pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 Tablespoon of Parmesan.
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