If you are looking for a simple and delicious pasta recipe, Lemon Ricotta Parmesan Pasta with Chicken & Spinach is the perfect dish for you. This pasta recipe is a perfect combination of lemon zest, creamy ricotta cheese, parmesan cheese, chicken, and spinach that can make your taste buds dance. I love experimenting with pasta recipes and this one is my all-time favorite. It's easy to make and always a crowd-pleaser.
I remember the first time I made this dish, I was a bit skeptical about the combination of lemon and ricotta cheese. But, as soon as I took the first bite, I knew this recipe was a keeper. I added some chicken and spinach to make it a complete meal, and it turned out to be one of the best pasta dishes I had ever made. Since then, I have been making it frequently and have made some tweaks to the recipe to make it even more delicious.
Ingredients:
To make Lemon Ricotta Parmesan Pasta with Chicken & Spinach, you will need the following ingredients:
- 8 oz. penne pasta
- 1 lb. boneless skinless chicken breasts, cut into small pieces
- 2 cups fresh spinach leaves
- 1 cup ricotta cheese
- ½ cup parmesan cheese
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- Salt and pepper, to taste
How To Make Lemon Ricotta Parmesan Pasta with Chicken & Spinach:
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add the chicken and cook until browned and cooked through about 6-7 minutes.
- Add the spinach and cook until wilted about 2 minutes.
- In a separate bowl, mix together the ricotta cheese, parmesan cheese, lemon zest, and lemon juice.
- Add the pasta to the skillet and toss to combine.
- Add the cheese mixture to the skillet and toss until the pasta is coated in the cheese mixture.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
How to store it?
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
How to refrigerate it?
To refrigerate the pasta, allow it to cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 3 days.
How to reheat?
To reheat the pasta, you can either microwave it for 1-2 minutes or reheat it in a skillet over medium heat with a little bit of olive oil.
Tips to make Lemon Ricotta Parmesan Pasta with Chicken & Spinach more delicious:
- You can add some red pepper flakes or chili powder to make it a bit spicy.
- Use freshly grated parmesan cheese for a better flavor.
- Don't overcook the chicken, or it will become tough and dry.
- You can also add some cherry tomatoes for some extra color and flavor.
FAQs:
Can I use a different type of pasta for this recipe?
Yes, you can use any type of pasta you like. However, penne pasta works best for this recipe as it holds the sauce well.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach, but make sure to thaw it first and squeeze out any excess water before adding it to the skillet.
Can I omit the chicken to make it a vegetarian dish?
Yes, you can omit the chicken and still enjoy a delicious vegetarian version of this recipe.
Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese if you prefer, but keep in mind that it may affect the overall creaminess of the dish.
Can I use bottled lemon juice instead of fresh lemon juice?
While bottled lemon juice can be used, fresh lemon juice is recommended for the best flavor.
Conclusion:
Lemon Ricotta Parmesan Pasta with Chicken & Spinach is a delicious and easy pasta recipe that can be made in just under 30 minutes. The combination of lemon zest, creamy ricotta cheese, parmesan cheese, chicken, and spinach is simply amazing. You can easily customize the recipe to your liking by adding more or less of any ingredient. So, give it a try and enjoy a delicious and satisfying meal with your family and friends.
Lemon Ricotta Pasta with Chicken and Spinach
Ingredients
- 2 Tablespoons oil, vegetable, canola, olive, or peanut oil are all fine!
- 1 boneless/skinless chicken breast
- Salt/Pepper, to taste
- ½ pound spaghetti
- 1 cup reserved pasta water
- 1 ½ teaspoon lemon zest
- 2 Tablespoon lemon juice
- 1 ½ cups part skim ricotta
- ½ cup shredded Parmesan, plus more to garnish
- 5 oz. fresh spinach
Instructions
- Cook pasta according to package instructions, reserve 1 cup of pasta water prior to draining. Set aside.
- As the pasta cooks, heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat.
- Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side with desired amounts of salt and pepper.
- Sear the chicken in the heated skillet for about 3-5 minutes on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside. Don’t cut into it yet.
- Reduce the heat of the skillet to medium low. Add half of the reserved water, lemon zest, lemon juice, ricotta, Parmesan, and drained pasta. Toss evenly to coat. Add additional reserved water as needed to obtain desired consistency.
- Slice the chicken into strips and top the pasta with it. Finally, toss in the spinach and heat until it’s just wilted.
- Garnish with additional Parmesan if desired, and serve!
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