Description
This Creamy Ricotta Chicken Pasta recipe is a comforting and flavorful dish that combines tender sautéed chicken with a luscious ricotta and Parmesan cheese sauce, brightened by lemon juice and fresh herbs. Perfect for a quick and satisfying weeknight dinner, this pasta is enriched with fresh spinach and basil, delivering both nutrition and taste in every bite.
Ingredients
Scale
Chicken and Seasonings
- 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
Pasta
- 8 ounces pasta of your choice (such as penne or fettuccine)
Sauce
- 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
Vegetables and Garnish
- 1 cup fresh spinach leaves
- 1/4 cup chopped fresh basil
- Optional: Red pepper flakes for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt, pepper, garlic powder, and onion powder. Sauté the chicken until cooked through and golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Cook the Garlic: In the same skillet, add the minced garlic and cook over medium heat until fragrant, about 30 seconds, being careful not to burn it.
- Prepare the Sauce: Lower the heat to low and add the ricotta cheese, grated Parmesan, chicken broth, lemon juice, and dried Italian herbs to the skillet. Stir well to combine and let the mixture cook for 3-4 minutes until warmed through and slightly thickened.
- Add Chicken Back: Return the sautéed chicken pieces to the skillet and stir to coat them evenly in the creamy sauce.
- Add Spinach and Pasta: Toss in the fresh spinach leaves and stir until they wilt slightly. Add the cooked pasta and gently mix everything together to integrate the sauce, chicken, and pasta thoroughly.
- Finish with Basil: Turn off the heat and fold in the chopped fresh basil to preserve its flavor and freshness.
- Serve: Plate the pasta immediately and, if desired, garnish with red pepper flakes for a touch of heat.
Notes
- Use any short pasta like penne, rigatoni, or fettuccine for best results.
- For a lighter option, substitute part of the ricotta with low-fat ricotta or cottage cheese.
- Adjust seasoning with additional salt and pepper if necessary after combining all ingredients.
- Adding red pepper flakes gives a nice spicy kick but is entirely optional.
- Fresh herbs add brightness; dried basil can be used if fresh isn’t available, but add at the beginning of cooking.
- This dish pairs well with a simple green salad and crusty bread.
