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Spinach Ricotta Pasta with Lemon Butter Chicken

A delightful dish combining creamy ricotta, fresh spinach, and tangy lemon-infused chicken for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken breasts (skinless and boneless)
  • 1 tbsp olive oil For cooking the chicken
  • 1 tbsp butter Added at the end for flavor
  • 1 clove sliced garlic For flavor
  • 1 whole lemon Juice and zest to enhance flavor
  • Salt and pepper to taste
For the Pasta
  • 450 g pasta such as linguine Or your favorite type of pasta
  • 1 tbsp butter For sautéing garlic
  • 2 cloves garlic Minced for the sauce
  • 1 lemon zest and juice Adds fresh citrus flavor
  • 250 g ricotta cheese For the creamy sauce
  • 125 ml reserved pasta water To help create the sauce
  • 100 g fresh spinach To be wilted in the sauce
  • 1 tbsp fresh chopped mint Or 1 tsp dried mint
  • 2 tbsp fresh chopped basil Or 2 tsp dried basil
  • Salt to taste
  • 2 tbsp grated Parmesan cheese For serving

Method
 

Cooking the Chicken
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the chicken breasts with salt and pepper on both sides.
  3. Cook the chicken in the skillet for 6-7 minutes on each side until golden brown.
  4. Add the butter and sliced garlic to the skillet, cooking for another minute until fragrant.
  5. Squeeze half of the lemon over the chicken, then remove it from the skillet and let it rest.
Preparing the Pasta
  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  2. Reserve 125ml of the pasta water and drain the pasta.
  3. In the same pot, melt one tablespoon of butter, then add the minced garlic and sauté for about 30 seconds.
  4. Stir in the lemon zest and juice, mixing well.
  5. Reduce heat to low, mix in the ricotta cheese and reserved pasta water until creamy.
  6. Add the spinach and allow it to wilt in the sauce.
  7. Return the drained pasta to the pot and mix well with the sauce.
  8. Gently mix in mint and basil, then season with salt to taste.
Serving
  1. Slice the rested chicken into bite-sized pieces.
  2. Serve the creamy spinach ricotta pasta on plates, layering the chicken on top.
  3. Sprinkle with grated Parmesan cheese and add fresh herbs if desired.

Notes

This dish is best served warm, can pair with a simple green salad or garlic bread. Optionally, add crushed red pepper flakes for heat.