Description
This creamy ricotta chicken pasta combines tender sautéed chicken with a luscious ricotta and Parmesan cheese sauce, infused with garlic, Italian herbs, and fresh spinach. Tossed with your favorite pasta, this comforting dish is perfect for a flavorful weeknight dinner.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Produce and Herbs
- 2 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1/4 cup chopped fresh basil
Dairy
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Pasta and Grains
- 8 ounces pasta of your choice (such as penne or fettuccine)
Pantry
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon dried Italian herbs
- Optional: Red pepper flakes for garnish
Instructions
- Cook Pasta: Boil a large pot of salted water for the pasta. Cook according to the package instructions until al dente. Drain and set aside.
- Sauté Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt, pepper, garlic powder, and onion powder. Sauté until the chicken is cooked through and golden brown, about 6-8 minutes. Remove from the skillet and set aside.
- Cook Garlic: In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds.
- Make Sauce: Reduce heat to low and add the ricotta cheese, Parmesan cheese, chicken broth, lemon juice, and dried Italian herbs. Stir to combine and let it cook for 3-4 minutes, until warmed through and slightly thickened.
- Add Chicken to Sauce: Add the cooked chicken back into the skillet, stirring to coat pieces in the creamy sauce.
- Add Spinach and Pasta: Toss in fresh spinach and let it wilt slightly. Add the cooked pasta, stirring to integrate all components well.
- Add Fresh Basil: Turn off the heat and incorporate fresh basil into the pasta.
- Serve: Serve immediately, garnished with red pepper flakes if desired.
Notes
- Use any pasta shape you prefer, but penne or fettuccine work best to hold the creamy sauce.
- For a lighter version, substitute part of the ricotta with low-fat cottage cheese.
- You can add a pinch of red pepper flakes while cooking the garlic for extra heat.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Fresh basil added at the end preserves its bright flavor and aroma.
