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Chicken and Spinach Pasta with Lemon Sauce

Courtesy of Rachel Gurk of Rachel Cooks 

Yield: 6 servings | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes


  • 1 Tbsp. extra virgin olive oil
  • 1¼ lbs. boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • ½ cup Holland House® White Cooking Wine
  • 10 oz. baby spinach, fresh
  • ½ cup heavy whipping cream
  • 1 tsp. lemon zest
  • ½ cup parmesan cheese, shredded
  • ½ cup part-skim mozzarella cheese, shredded
  • 4 oz. full-fat cream cheese
  • 1 package (13¼ oz.) whole-wheat penne rigate
Shop Ingredients


  1. Cook pasta according to package directions.
  2. Meanwhile, in a large deep skillet, heat olive oil over medium heat. Add chicken and onion and cook until onions are translucent and chicken is cooked through. Add garlic and cook until fragrant, about one minute. Add Holland House® White Cooking Wine and increase heat to medium-high. Cook, stirring occasionally until cooking wine is reduced by about half. Reduce heat to medium-low, add spinach and lemon zest and cover for 2-3 minutes or until spinach is wilted, stirring occasionally.
  3. Reduce heat to low and add whipping cream, parmesan cheese, mozzarella cheese, and cream cheese. Continue to cook on low, stirring, until all the cheese is melted.
  4. Serve over cooked pasta or stir pasta into sauce. Best served immediately.