Creamy Ricotta Chicken Pasta – A Lusciously Light Weeknight Favorite
Creamy Ricotta Chicken Pasta combines tender chicken and al dente pasta with a lemony ricotta-Parmesan sauce for a light yet comforting dish ready in under 30 minutes.
Ingredients
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12 oz pasta (penne, rigatoni, or fusilli)
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1 lb boneless chicken breast, diced
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1 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 cup whole milk ricotta cheese
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½ cup grated Parmesan
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Zest and juice of ½ lemon
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2 cups baby spinach (optional)
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Salt, pepper, and red pepper flakes to taste
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Reserved pasta water
Instructions
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Cook pasta to al dente. Reserve ½ cup pasta water and drain.
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In a skillet, sauté chicken with olive oil, salt, pepper, and Italian seasoning until golden. Set aside.
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In the same pan, sauté onion and garlic until softened.
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Lower heat, stir in ricotta, Parmesan, lemon zest/juice, salt, and pepper. Add pasta water to loosen if needed.
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Return chicken and pasta to skillet. Add spinach and toss until combined and wilted.
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Serve hot with extra Parmesan and fresh herbs.
Notes
Use rotisserie chicken for a shortcut. Add mushrooms or cherry tomatoes for more flavor. Great for leftovers up to 3 days.