Lemon Chicken and Spinach Tagliatelle

Chicken & Spinach Pasta

Plain, frozen spinach is a great kitchen staple. Thaw it in the microwave, squeeze it dry and add it to almost anything.


  • 2 chicken breasts (12oz,360gr total weight) cut into bite-size pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8oz (240gr) frozen spinach, thawed, squeezed dry or fresh, chopped 
  • 1 tsp savory
  • 1 tsp tarragon
  • 1 tsp dill weed
  • 1 tsp lemon pepper
  • 4 tbs fresh lemon juice (about 1 lemon)
  • 1 cup (8oz, 250ml) chicken broth 
  • 2 tbs cornstarch (maizena) dissolved in 3 tbs water
  • 1/2 cup (4oz (120gr) Greek yogurt
  • 1/4 cup (1oz, 30gr) Parmesan, grated
  • 4oz (120gr) dry tagliatelle 


  • Cook pasta according to package instructions. 
  • Heat oil in large skillet over medium heat. 
  • Add onion and sauté for 5 minutes. 
  • Add garlic, chicken, and sauté for 5 minutes longer. 
  • Add herbs, lemon pepper, lemon juice, chicken broth, spinach, reduce heat to low, cover and simmer for 15 minutes. 
  • Add cornstarch mixture and stir until thickened.
  • Stir in yogurt.
  • Add drained tagliatelle, Parmesan, toss well and serve.


You can substitute sour cream or plain yogurt for the Greek yogurt.

Keywords: lemon chicken, spinach pasta, tagliatelli