Lemon Ricotta Chicken Pasta
Tender chicken, zesty lemon, and creamy ricotta tossed with pasta. Quick, easy, and bursting with flavor!
Nutrition
Calories: 480kcalCarbohydrates: 52gProtein: 32gFat: 15gFiber: 4gSugar: 4g
Ingredients
- 250 g (9 oz) pasta (penne, rigatoni, or spaghetti)
- 2 chicken breasts diced
- 1 cup ricotta cheese
- 1 lemon zest + 2 tbsp juice
- 3 cloves garlic minced
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes optional
- ½ cup grated Parmesan cheese
- 1 cup spinach or arugula optional
- ½ cup reserved pasta water
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
- Heat olive oil in a large pan over medium heat.
- Add the diced chicken, season with salt, pepper, and red pepper flakes (if using).
- Cook for about 5–7 minutes, until golden brown and fully cooked. Remove from the pan and set aside.
- In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
- Stir in ricotta cheese, lemon zest, and lemon juice. Mix well.
- Add reserved pasta water gradually to create a smooth sauce.
- Return the cooked chicken to the pan. Add the drained pasta and toss everything together.
- Stir in Parmesan cheese and fresh spinach (if using). Let it cook for 1 minute until the spinach wilts.
- Taste and adjust seasoning if needed.
- Garnish with extra Parmesan and black pepper. Serve warm and enjoy!
Notes
- Budget-Friendly Tip: Swap fresh chicken for rotisserie or canned chicken to save time and money.
- Vegetarian Option: Skip the chicken and add roasted cherry tomatoes or sautéed mushrooms.
- Make It Creamier: Mix in a splash of milk or cream for an extra rich sauce.
- Gluten-Free: Use gluten-free pasta to make this dish gluten-free.
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