Lemon Chicken Pasta With Spinach and Artichokes

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 servings
25 min

This pasta is my culinary version of the song “My Favorite Things” except that instead of mittens and brown paper packages, it’s full to bursting with lemon, artichokes, chicken thighs and spinach. I could literally eat this every day for a month and not get sick of it.

The best thing about this recipe is that it’s super adaptable. If you don’t like chicken thighs (although, if you don’t I truly think that means you just haven’t tried them yet) you can easily substitute chicken breast. If you don’t have spinach, any other tender green will work in its place. Leave the lemon out if that’s not your thing. The artichokes are non-negotiable though as far as I’m concerned.

The recipe is ready in under 30 minutes making it a perfect weeknight meal, but its fancy enough to fool people into thinking you spent far longer in the kitchen than you actually did.

Lemon Chicken Pasta With Spinach and Artichokes
Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Lemon Chicken Pasta with Spinach and Artichokes
  • 8 ounces spaghetti
  • 1 pound chicken thighs, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 12 ounce jar of artichoke hearts, drained and chopped
  • The zest and juice of half a lemon
  • 2 ounces baby spinach
To Make Lemon Chicken Pasta with Spinach and Artichokes
Start by cooking the spaghetti according to package directions. Before draining the pasta, reserve a 1/4 cup of the cooking water in a measuring cup.
While the pasta cooks, heat a dutch oven or large heavy bottomed skillet over medium high heat, and add the olive oil. Once the oil is shimmering, add the diced chicken and cook, stirring occasionally until browned and cooked through, about 8 minutes.
Add the chopped artichokes and the oregano, garlic powder, salt, crushed red pepper and black pepper, stir, and let them cook and heat through - another 2 minutes or so.
Add the cooked pasta to the chicken and the artichokes, along with the lemon juice and 2 tablespoons of the reserved pasta cooking water. Stir together, then add the spinach and stir again to wilt it.
Serve with parmesan and lemon wedges.
  • If you like things a little less spicy, feel free to lessen or leave out the crushed red pepper.
Sara's Tiny Kitchen
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