Description
This creamy ricotta chicken pasta is a cozy, flavorful dish made with tender chicken, creamy ricotta and Parmesan, spinach, fresh basil, and a hint of lemon. Perfect for a quick and comforting dinner.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces pasta of your choice (such as penne or fettuccine)
- 1 cup ricotta cheese
- 1⁄2 cup grated Parmesan cheese
- 3⁄4 cup chicken broth
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 cup fresh spinach leaves
- 1⁄4 cup chopped fresh basil
- Optional: Red pepper flakes for garnish
Instructions
- Boil a large pot of salted water for the pasta. Cook according to the package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt, pepper, garlic powder, and onion powder. Sauté until cooked through and golden brown, about 6-8 minutes. Remove and set aside.
- In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds.
- Reduce heat to low and add the ricotta, Parmesan, broth, lemon juice, and herbs. Stir and cook for 3-4 minutes until slightly thickened.
- Add the chicken back in and coat with sauce.
- Stir in spinach to wilt, then toss in the cooked pasta and mix well.
- Turn off the heat and stir in fresh basil. Serve warm with red pepper flakes if desired.
Notes
- Use roasted garlic instead of fresh for deeper flavor.
- Spinach can be swapped with kale for extra texture.
- Add a tablespoon of cream for an even silkier sauce.
- This pairs beautifully with a crisp white wine.
- Store leftovers for up to 3 days in the fridge. Reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American