Creamy Lemon Caper Sauce and Pasta

Lemon Cream Chicken Pasta with Caper and Spinach

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Course: Main Course
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2


  • 3 Chicken Breast Scapolini
  • 2 tablespoons Olive Oil
  • 1 tablespoon Unsalted Butter
  • 5 cloves Garlic sliced
  • 1 medium Shallots sliced
  • 1-2 tablespoons Capers remove juice (use more capers in to your liking)
  • 1 cup Uncooked Spiral Pasta or Penne
  • 1/2 cup Heavy Cream ( I used Horizon Milk brand)
  • 1 3/4 cups Chicken Broth Low Sodium
  • 1-2 tablespoon Italian Seasoning dried
  • 1 Lemon Juiced. Add more according to your liking
  • 3 oz Spinach Leaves
  • Salt/Pepper to taste


  • Season chicken with salt and pepper.
  • Heat the olive oil in a skillet over medium heat. Pan sear the chicken until golden brown on both sides for about 6-8 minutes per side. 
  • Transfer the cooked chicken onto a plate. Set aside.
  • Add 1 tablespoon butter into a skillet. Cook garlic and shallots until fragrant.
  • Add heavy cream, chicken broth, lemon juice, capers and uncooked pasta. Stir until the pasta is completely covered with broth.
  • Simmer on medium low heat for about 11 minutes or until pasta is tender. Add more chicken broth if more liquid is needed to cook the pasta.
  • Once the pasta is cooked, add spinach into a skillet and keep stirring for about 1-2 minutes.
  • Pour the chicken back into skillet...Stir for about 1-2 minutes.
  • Serve immediately.
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