# Lemon and Spinach Fettuccine with Grilled Chicken

This recipe features a delicious lemon and spinach fettuccine topped with perfectly grilled chicken, offering a fresh and flavorful pasta dish.

- Total time: 25 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- chicken breast
- salt
- pepper
- onion powder
- garlic powder
- dried oregano
- dried parsley
- 2 tbsp olive oil
- 3 tbsp olive oil
- 6 thin sliced garlic cloves
- 8 thin sliced garlic cloves
- 2 anchovy fillets, rinsed in cold water
- 3 anchovy fillets, rinsed in cold water
- water
- salt
- 0.5 lb pasta
- 4 cups spinach
- 1 lemon
- 0.5 cup pasta water
- Parmesan cheese
- 2 whole eggs
- 1 egg yolk
- toasted breadcrumb
- red pepper flake

## Instructions

1. Season both sides of a chicken breast with salt, pepper, onion powder, garlic powder, dried oregano, and dried parsley.
2. Place the smooth side of the chicken breast down on the grill at a 450 angle.
3. After about 2 minutes, turn the chicken 900 and place it back on the grill for another 2 minutes.
4. Flip the chicken over and cook for another 60 seconds.
5. Finish cooking the chicken breast in a 4000F oven for about 4 to 5 minutes, or until the internal temperature reaches 1550F.
6. While the chicken is in the oven, add 2 to 3 tablespoons of olive oil, 6 to 8 thin sliced garlic cloves, and 2 to 3 rinsed anchovy fillets to a cold pan.
7. Turn the heat to low and immediately start to break up the anchovy fillets until they dissolve into the olive oil.
8. In a separate pot, add water and a moderate amount of salt, then bring to a boil.
9. Once the water is boiling, add about half a pound of fettuccine or your favorite pasta.
10. Once the garlic cloves in the pan have started to brown, turn off the heat.
11. Add about 4 cups of spinach and the zest and juice from one lemon to the pan.
12. When the pasta is about a minute from being done, transfer it from the boiling water to the pan with the sauce.
13. Add at least half a cup of pasta water to the pan, and set aside an extra cup of pasta water.
14. Turn the heat in the pan back to medium to allow the pasta to absorb the lemon juice as it finishes cooking.
15. Once the sauce starts to simmer, cut the heat.
16. Optionally, add some Parmesan cheese.
17. For a richer sauce, whisk together two whole eggs and one egg yolk with about half a cup of pasta water.
18. Add the whisked egg mixture and more cheese to the pasta, using the residual heat to warm the eggs slowly without scrambling them.
19. Let the chicken rest for 5 to 10 minutes, and optionally add the resting liquid from the chicken to the pasta.
20. Garnish with toasted breadcrumbs, plenty of Parmesan, and red pepper flakes if desired.

## Equipment

- grill
- oven
- meat thermometer
- pan

## Tips

- For presentation, put grill marks on the smooth side of the chicken breast.
- Cook chicken breast to an internal temperature of 1550F using a meat thermometer.
- Rinse anchovy fillets in cold water to remove excess oil.
- Be conservative with salt when cooking pasta as the pasta water will be used in the sauce.
- When finishing the pasta with egg, use residual heat to slowly warm the eggs to prevent scrambling.

## Source

- Original video: https://www.facebook.com/share/r/1ATozbtY8b/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/724aeccf-b0fc-4b1f-b146-05b5754f8d91
- Extracted: 2026-04-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt