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“I was obsessed with this dish from Macaroni Grille when I was pregnant. This is the closest I could come to recreating it at home so it didn't cost so much! This is also great without the chicken. Make totally vegetarian by substituting veggie broth for the chicken broth! I have also used fat free half and half for the heavy cream with decent results but in order to make the dish as rich and creamy as they do, you need to use the heavy cream.”
1 dish

Ingredients Nutrition


  1. Cook pasta according to package directions.
  2. Pre heat oven to 425.
  3. While pasta cooks, in a large sauce pan heat butter until melted, saute garlic until slightly brown.
  4. Add broth, wine and lemon juice to deglaze the pan.
  5. heat liquids to a boil. Allow to boil 1 minute. Turn down heat and allow sauce to simmer long enough to reduce the sauce the 1/2 of the original amount.
  6. When pasta is done cooking, drain, and set aside.
  7. When sauce is reduced remove from heat and add cream, salt and pepper. Taste sauce. Add more cream, seasonings and lemon as desired. Sauce should be lemony.
  8. Add chicken and 1/4 cup parmesan and return to heat. Warm until hot but do not allow the cream the boil.
  9. Add chicken and sauce to pasta. Toss to coat.
  10. Add spinach and toss long enough to very slightly wilt, the spinach should still be slightly crunchy.
  11. Transfer to a slightly greased baking dish. Sprinkle with additional parmesan.
  12. Bake for 10-12 minutes until top is slightly browning.
  13. Enjoy.
  14. Can top with lemon zest from lemons used for juicing if desired.

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