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Lemon Butter Chicken Pasta Recipe

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This recipe for Lemon Butter Chicken Pasta, by , is from The Maidlow Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathryn Mcleod


1 Tbsp olive oil
1 lb. boneless skinless chicken breasts
kosher salt
freshly ground black pepper
12 ounces angel hair pasta
1/4 c butter
2 cloves garlic, minced
1/2 small red onion, finely chopped
1/3 c. fresh squeezed lemon juice (4 lemons)
zest of 1 lemon
1 lemon thinly sliced in half moons
pinch of crushed red pepper flakes
4-5 cups fresh baby spinach
1/4 c Parmesan

In large skillet over medium heat, heat olive oil.
Add chicken and season generously with salt & pepper. Cook until no longer pink; 10 minutes per side.
Meanwhile bring a large pot of salted water to a boil. Cook angel hair according to package directions until al dente.
Drain but reserve 1 cup of pasta water. Set aside
Transfer chicken to a plate. Add butter to skillet. Let butter melt, add garlic & red onion. Cook, stirring occasionally until soft. Add lemon juice, zest & lemon slices. Stir in crushed red pepper flakes.
Pour in 1/4 cup reserved water.
Return chicken to skillet along with spinach. Gently toss until wilted; 1 -2 minutes.
Add angel hair pasta and toss until combined. Add more pasta water if desired. Top with Parmesan & serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes




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