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Lemon Ricotta Pasta with Chicken and Spinach

A creamy and citrusy pasta dish featuring ricotta, lemon, chicken, and fresh spinach, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons vegetable oil Essential for searing the chicken, adding flavor, and preventing sticking.
  • 1 pound boneless/skinless chicken breast Provides lean protein that’s juicy and tender when cooked properly.
  • to taste salt Essential seasoning for the chicken and pasta.
  • to taste pepper Essential seasoning for the chicken and pasta.
  • 8 ounces spaghetti A classic pasta choice that pairs well with creamy sauces.
  • 1 cup reserved pasta water Adds creaminess to the sauce and helps adjust the texture.
  • 1 tablespoon lemon zest Provides a burst of citrus aroma and flavor.
  • 2 tablespoons lemon juice Adds tanginess and depth to the sauce.
  • 1 cup part skim ricotta The creamy base for this dish, adding richness.
  • 1/2 cup shredded Parmesan Introduces a nutty flavor that complements the ricotta.
  • 2 cups fresh spinach Adds color and nutrition, wilting perfectly into the pasta.

Method
 

Preparation
  1. Cook the spaghetti according to package instructions until al dente. Reserve one cup of pasta water before draining.
  2. In a cast iron skillet, heat the vegetable oil over medium-high heat until shimmering.
  3. Butterfly the chicken breast and slice it into two thinner pieces, seasoning well with salt and pepper.
Cooking
  1. Sear the chicken in the hot skillet for about 3-5 minutes on each side, until golden brown and cooked through. Set aside.
  2. Lower the skillet temperature to medium-low, then add half of the reserved pasta water, lemon zest, lemon juice, ricotta, and Parmesan cheese.
  3. Toss in the drained spaghetti and mix well, adding more reserved pasta water as needed for desired consistency.
  4. Slice the seared chicken into pieces and place it on top of the pasta.
  5. Add the fresh spinach to the skillet and heat until wilted, mixing everything together gently.
  6. Garnish with additional shredded Parmesan and serve immediately.

Notes

To enhance the dish, use freshly grated Parmesan for a richer flavor. Avoid overcooking the pasta and be cautious with the reserved pasta water to achieve desired creaminess. This dish holds well in the fridge; consider making a double batch for meal prep.