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Creamy Lemon Caper Sauce and Pasta
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Lemon Cream Chicken Pasta with Caper and Spinach

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
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
  • ½ cup Heavy Cream, ( I used Horizon Milk brand)
  • 1 ¾ 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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