Why Make This Recipe
Spinach Ricotta Pasta with Lemon Butter Chicken is a delightful dish that brings together the richness of creamy ricotta, the freshness of spinach, and the tanginess of lemon-infused chicken. This recipe offers a satisfying balance of flavors while being relatively easy to prepare.
With a combination of tender pasta and flavorful chicken, this dish not only fills the stomach but also pleases the palate. It’s perfect for family dinners or casual gatherings with friends.
Equipment Needed For Spinach Ricotta Pasta with Lemon Butter Chicken
To create this delicious meal, you will need some basic kitchen equipment. A large pot is essential for boiling the pasta, while a skillet is necessary for cooking the chicken and combining the pasta.
Additionally, a colander will help drain the pasta effectively. A zester or grater will assist in acquiring the lemon zest, giving you that fresh citrus flavor. Finally, gather a mixing spoon or spatula for stirring as you cook.
What You Need to Make Spinach Ricotta Pasta with Lemon Butter Chicken
- 1 tbsp olive oil
- 2 chicken breasts (skinless and boneless)
- Salt and pepper
- 1 tbsp butter
- 1 clove sliced garlic
- 1 lemon
- 450 g /1lb pasta such as linguine or your favourite
- 1 tbsp butter
- 2 cloves garlic
- 1 lemon, zest and juice
- 250g/1 cup ricotta cheese
- 125ml/1/2 cup reserved pasta water
- 100g/2 cups fresh spinach
- 1 tbsp fresh chopped mint (or 1 tsp dried mint)
- 2 tbsp fresh chopped basil (or 2 tsp dried basil)
- Salt
- 2 tbsp grated Parmesan cheese for serving
How to Cook Spinach Ricotta Pasta with Lemon Butter Chicken Step by Step
To start with the lemon butter chicken, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Once the oil is hot, place the chicken in the skillet. Cook for about six to seven minutes on each side until the chicken is golden brown and cooked through. It’s important to ensure the internal temperature reaches 165°F (75°C).
When the chicken is almost done, add one tablespoon of butter and the sliced garlic to the skillet. Allow it to cook for an extra minute, letting the garlic become fragrant. Squeeze half of the lemon over the chicken for added flavor, then remove the chicken from the skillet and let it rest on a cutting board.
While the chicken cools, prepare the pasta. Bring a large pot of salted water to a boil, then add your choice of pasta. Cook according to package instructions until al dente. Before draining, reserve 125ml (1/2 cup) of the pasta water. Drain the pasta and set it aside.
In the same pot, melt one tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, which should take about 30 seconds. Then, add the lemon zest and juice, stirring to combine.
Next, reduce the heat to low and mix in the ricotta cheese and reserved pasta water, stirring until the cheese is melted and the sauce is creamy. Add the fresh spinach, allowing it to wilt in the warm sauce.
Finally, return the drained pasta to the pot and toss everything together, ensuring the pasta is well-coated with the sauce. Gently mix in the chopped mint and basil, then season with salt to taste.
How To Make Spinach Ricotta Pasta with Lemon Butter Chicken
After preparing both components, it’s time to combine them into a delightful meal. Slice the rested chicken into bite-sized pieces. Serve the creamy spinach ricotta pasta on plates, and then layer the lemon butter chicken on top.
Finish with a sprinkle of grated Parmesan cheese for an extra touch of flavor. If desired, you can add a sprinkle of fresh herbs for an appealing presentation.
How To Serve Spinach Ricotta Pasta with Lemon Butter Chicken
This dish is best served warm, right after cooking, to enjoy the full flavor experience. You can serve the Spinach Ricotta Pasta with Lemon Butter Chicken alongside a simple green salad. This pairing adds freshness and crunch, balancing the creamy richness of the pasta.
For those who love a bit of heat, consider adding crushed red pepper flakes on the side for guests to sprinkle over their plates. A glass of chilled white wine would complement the citrus notes beautifully.
What To Serve With Spinach Ricotta Pasta with Lemon Butter Chicken
If you want to create a well-rounded meal, consider adding garlic bread or a crusty baguette to the table. The bread will allow you to soak up any leftover sauce on the plate.
Steamed or roasted vegetables, such as asparagus or broccoli, could also be served alongside, adding a nutritious element to the meal.
How To Store Spinach Ricotta Pasta with Lemon Butter Chicken
Leftover Spinach Ricotta Pasta with Lemon Butter Chicken can be stored in the refrigerator for up to three days. Ensure that you transfer the dish to an airtight container to keep it fresh.
When reheating, it’s advisable to add a splash of water or a drizzle of olive oil to maintain the creamy consistency of the sauce. Gently warm it in the microwave or on the stovetop over low heat, stirring frequently.
Tips To Make Spinach Ricotta Pasta with Lemon Butter Chicken
For the best results, ensure your pasta is al dente, as it will absorb some sauce while sitting, and you want it to maintain a slight bite.
Choosing fresh ingredients, especially the herbs, can significantly enhance the overall flavor. Always taste your dish as you cook, adjusting the seasoning as needed.
Feel free to add other vegetables like peas or sun-dried tomatoes for variation and added nutrition.
Variation
If you’re looking for a twist, you can swap the chicken for shrimp or even a plant-based protein if preferred. This will introduce different flavors and textures to the dish.
For a spicy kick, consider adding some crushed red pepper flakes to the pasta sauce. You can also experiment with different pasta shapes; while linguine works well, farfalle or penne would be excellent alternatives.
Best Time To Make Spinach Ricotta Pasta with Lemon Butter Chicken
This recipe is great for any occasion, but it shines as a comforting dinner option during the week. It’s quick enough for a weekday meal but fancy enough for a dinner party.
The bright flavors of lemon and fresh herbs make it suitable for spring and summer, but it can be enjoyed year-round.
Common Mistakes To Avoid
One common mistake is overcooking the chicken, which can make it dry. Always keep an eye on the cooking time and use a meat thermometer for best results.
Another pitfall is forgetting to reserve enough pasta water. This water helps create a silky sauce, so don’t skip that step.
Lastly, be cautious with salt, as the cheese and the pasta may already contain sodium. Taste your dish frequently to balance flavors properly.
Nutritional Notes
Spinach Ricotta Pasta with Lemon Butter Chicken is not only delicious but also packed with nutrients. Spinach offers a great source of iron, vitamins A and C, while ricotta adds protein and calcium.
Including fresh herbs like basil and mint enhances the dish’s antioxidant properties.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can work in this recipe. Make sure to thaw it and drain any excess water before adding it to the sauce.
Can I make this recipe vegetarian?
Absolutely! You can leave out the chicken and use extra vegetables or legumes.
How can I make this dish gluten-free?
Opt for gluten-free pasta varieties available in stores, and the rest of the ingredients can stay the same.
Conclusion
Spinach Ricotta Pasta with Lemon Butter Chicken is a versatile and flavorful dish that brings freshness and comfort to your dining table. With its creamy texture and zesty chicken, it’s bound to become a family favorite.
Easy to prepare and customizable to your tastes, this meal makes for a satisfying dinner any night of the week. Enjoy the delightful combination of flavors, and feel free to make it your own!
Spinach Ricotta Pasta with Lemon Butter Chicken
Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper on both sides.
- Cook the chicken in the skillet for 6-7 minutes on each side until golden brown.
- Add the butter and sliced garlic to the skillet, cooking for another minute until fragrant.
- Squeeze half of the lemon over the chicken, then remove it from the skillet and let it rest.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Reserve 125ml of the pasta water and drain the pasta.
- In the same pot, melt one tablespoon of butter, then add the minced garlic and sauté for about 30 seconds.
- Stir in the lemon zest and juice, mixing well.
- Reduce heat to low, mix in the ricotta cheese and reserved pasta water until creamy.
- Add the spinach and allow it to wilt in the sauce.
- Return the drained pasta to the pot and mix well with the sauce.
- Gently mix in mint and basil, then season with salt to taste.
- Slice the rested chicken into bite-sized pieces.
- Serve the creamy spinach ricotta pasta on plates, layering the chicken on top.
- Sprinkle with grated Parmesan cheese and add fresh herbs if desired.
