When you want a comforting pasta dinner that still fits your healthy routine, this High-Protein Chicken & Spinach Skillet Pasta hits the sweet spot. It’s bright, creamy, and satisfying — without feeling heavy or overdone.
Tender chicken, fresh spinach, and al dente pasta are tossed in a lemony Parmesan sauce that comes together in one pan. The result is a high-protein dinner recipe that tastes restaurant-worthy but feels doable on a busy weeknight.
If you’re looking for a macro-friendly pasta meal that balances flavor, freshness, and protein, this skillet pasta delivers real comfort, real nourishment, and real results — all in just 25 minutes.
Servings: 4
Total Time: 25 minutes
Difficulty: Easy
Calories per Serving: ~520 kcal (estimate)
Approx. Macros (per serving):
Protein: ~38g | Carbs: ~45g | Fat: ~22g | Fiber: ~4g
Look at the Recipe
- Creamy lemon-Parmesan sauce without heavy cream
- High-protein, balanced, and full of fresh flavor
- Perfect for quick dinners or healthy meal prep
Ingredients Needed
- 8 ounces gluten-free penne or whole-wheat penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-size pieces
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- ⅓ cup unsalted butter, cubed
- 4 tablespoons grated Parmesan cheese, divided
- 10 cups fresh spinach, chopped
How to Make Our Chicken & Spinach Skillet Pasta
-
Cook the pasta.
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain and set aside. -
Cook the chicken.
Heat olive oil in a large, high-sided skillet over medium-high heat. Add chicken, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until fully cooked and internal temperature reaches 165°F. -
Build the sauce.
Add garlic and cook briefly until fragrant, about 1 minute. Stir in wine, lemon zest, and lemon juice. Bring to a simmer. -
Create the creamy texture.
Add butter and 1 tablespoon Parmesan. Whisk constantly until the sauce emulsifies and becomes creamy, about 2 minutes. Stir in ¼–½ cup pasta water until slightly thickened. -
Combine everything.
Add spinach and cooked pasta. Stir gently and cook for about 5 minutes, until spinach is wilted and bright green. -
Finish and serve.
Divide into four bowls and top with remaining Parmesan.
This dish works beautifully as a healthy high-protein dinner, offering comfort without sacrificing balance.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
- Pair with a simple side salad or roasted vegetables for extra volume without extra calories.
Tips & FAQs
Can I use chicken thighs instead of breasts?
Yes. Thighs add more richness and stay juicy, though they slightly increase fat content.
Is this recipe good for meal prep?
Absolutely. It reheats well and keeps flavor for 2–3 days.
Can I make this lower carb?
Swap pasta for chickpea pasta or reduce the portion and add extra spinach.
What can I use instead of white wine?
Sub low-sodium chicken broth with a splash of lemon juice for acidity.
How do I increase protein even more?
Use high-protein pasta or add extra chicken breast per serving.
