If you’re searching for a meal that’s fresh, comforting, and packs a flavorful punch, you’re going to adore this Lemon Spinach Ricotta Pasta with Chicken Recipe. I absolutely love how the creamy spinach ricotta sauce paired with zesty lemon and tender chicken breasts creates this perfect balance that hits all the right notes—bright, rich, and utterly satisfying. Stick with me through this, and I promise you’ll end up with a family favorite that’s as quick as it is delicious.

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Why You’ll Love This Recipe

Bright, Creamy Flavor Combo: The lemon adds a refreshing tang that perfectly balances the creamy ricotta and butter—trust me, it’s magic.
Simple Ingredients, Big Impact: With everyday pantry staples and fresh herbs, you’ll have a fancy-feeling meal on the table fast.
Perfectly Tender Chicken: Cooking the chicken right in lemon butter means juicy, flavorful meat every time.
Comfort Food Made Light: Spinach and fresh herbs brighten this pasta up, making it feel indulgent but not heavy.

The image shows a close-up view of a white bowl filled with sliced golden-brown grilled chicken on the left side. The chicken has a slightly crispy, shiny texture with visible seasoning and small cooked garlic pieces on top. Next to the chicken, there is a creamy pasta with fettuccine noodles that are light yellow and mixed with white sauce and green spinach leaves. Some parts of the pasta have a slight shine from the sauce, and small bits of white cheese are sprinkled throughout. The white bowl rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Spinach Ricotta Pasta with Chicken, Lemon Spinach Ricotta Pasta, Creamy Lemon Chicken Pasta, Easy Lemon Pasta with Chicken, Healthy Chicken Pasta Recipes

Ingredients You’ll Need

These ingredients complement each other so well—fresh lemon and herbs bring brightness, while ricotta adds that luscious creaminess, and the spinach keeps it vibrant and slightly earthy. I always recommend picking the freshest lemon and herbs you can find; they truly elevate the dish.

Flat lay of two skinless, boneless raw chicken breasts, a small mound of fresh spinach leaves, a small white ceramic bowl holding creamy ricotta cheese, a few strands of cooked linguine pasta twisted neatly, a small white bowl with olive oil, a small white bowl with melted butter, one whole uncracked brown egg, two whole garlic cloves and one sliced garlic clove, one whole lemon cut in half showing juicy interior and one whole lemon, a small white bowl with freshly grated Parmesan cheese, fresh sprigs of basil and mint leaves scattered naturally, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon Spinach Ricotta Pasta with Chicken, Lemon Spinach Ricotta Pasta, Creamy Lemon Chicken Pasta, Easy Lemon Pasta with Chicken, Healthy Chicken Pasta Recipes

Olive oil: Use a good quality for sautéing; it adds a nice fruity undertone.
Chicken breasts: Skinless and boneless for easy cooking and slicing.
Butter: Adds richness and helps carry the garlic and lemon flavors.
Garlic: Fresh garlic makes all the difference—you’ll taste its aromatic punch throughout.
Lemon: Both zest and juice brighten up the whole dish; fresh lemons are a must.
Pasta (linguine or your favorite): Linguine works beautifully, but penne or fettuccine are good swaps too.
Ricotta cheese: Choose full-fat for creaminess that really coats the pasta.
Fresh spinach: Adds color and a delicate green flavor that balances the richness.
Fresh mint and basil: They add layers of fresh, herbaceous notes—try to use fresh if you can!
Parmesan cheese: A finishing touch that brings savory umami to the plate.
Salt and pepper: To taste—seasoning as you go is key for this recipe.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Lemon Spinach Ricotta Pasta with Chicken Recipe really invites flexibility, and I love encouraging you to make it your own. Depending on what you have or prefer, there are some easy swaps and tweaks to try out.

Substitute Protein: I’ve swapped chicken for shrimp or even turkey sausage when I wanted something different; all work brilliantly.
Make it Vegetarian: Skip the chicken altogether and toss in some roasted mushrooms or chickpeas—you won’t miss the meat.
Herb Swaps: Instead of mint and basil, try fresh thyme or oregano for a different herbal aroma and taste.
Use Whole Wheat or Gluten-Free Pasta: I’ve found this recipe adapts well to dietary preferences without losing flavor.

How to Make Lemon Spinach Ricotta Pasta with Chicken Recipe

Step 1: Sauté Your Chicken to Juicy Perfection

Start by heating olive oil in a large skillet over medium heat. Season your chicken breasts generously with salt and pepper. Cook them for about 6-7 minutes on each side until they develop a golden crust and the inside is no longer pink. If you have a meat thermometer, aim for 165°F. Once done, remove the chicken and set it aside to rest—this helps keep the juices locked in.

Step 2: Create Your Lemon Butter Garlic Sauce

In the same skillet, reduce heat to medium-low and add a tablespoon of butter. Toss in sliced garlic and let it gently sizzle until fragrant—but beware, you don’t want it to burn (about 1 minute). Now squeeze in the juice of one lemon and stir to combine the bright tang with buttery richness. This sauce forms the base for the incredible flavor that follows.

Step 3: Cook Pasta and Reserve That Golden Liquid

While working on the sauce, bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Before draining, scoop out about half a cup of the pasta water and set it aside—this starchy water is pure gold for loosening your sauce and helping it cling perfectly to every strand of pasta.

Step 4: Toss Together Ricotta, Herbs, Spinach & Lemon Zest

Back in the pan, add a tablespoon of butter, minced garlic, lemon zest, ricotta, the reserved pasta water, fresh spinach, chopped mint, and basil. Stir gently so the ricotta melts just enough to create a creamy sauce while the spinach wilts but keeps its vibrant color. Salt to taste, tasting as you go to find that perfect balance.

Step 5: Combine Pasta, Sauce & Chicken for the Finish

Add your drained pasta into the skillet with the ricotta sauce and toss until everything is evenly coated. Slice the rested chicken breasts and lay them on top. For the final flourish, sprinkle with freshly grated Parmesan. Serve immediately and enjoy that perfect harmony of creamy, lemony, and herby flavors.

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Pro Tips for Making Lemon Spinach Ricotta Pasta with Chicken Recipe

Don’t Overcook the Chicken: Keep an eye on timing and temperature to ensure juicy, not rubbery, chicken.
Reserve Pasta Water: This little trick helps your sauce cling beautifully and stay silky without thinning too much.
Add Herbs Last Minute: Fresh herbs lose their brightness if overcooked, so stir them in right before serving.
Use Zest and Juice: Don’t skip the lemon zest—it delivers intense citrus aroma that juice alone can’t provide.

How to Serve Lemon Spinach Ricotta Pasta with Chicken Recipe

The image shows a large white pan filled with creamy pasta and two sliced golden-brown cooked chicken pieces placed on opposite sides. The pasta noodles are light yellow and mixed with dark green spinach leaves, all coated in a white creamy sauce with a crumbly texture. There are small pieces of cooked garlic and a slice of yellow lemon tucked inside the noodles near the chicken. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Spinach Ricotta Pasta with Chicken, Lemon Spinach Ricotta Pasta, Creamy Lemon Chicken Pasta, Easy Lemon Pasta with Chicken, Healthy Chicken Pasta Recipes

Garnishes

I love topping this pasta with an extra grind of black pepper, a light drizzle of good olive oil, and a few shavings of Parmesan for that salty, savory finish. Sometimes I’ll throw on a few fresh basil leaves for a pop of vibrant green. It just adds that final touch of freshness that makes the dish feel special.

Side Dishes

My go-to sides with this dish are simple and fresh—think a crisp mixed green salad with a lemon vinaigrette or some roasted asparagus spears. Garlic bread also pairs wonderfully if you want to keep it classic. The light sides balance the richness perfectly.

Creative Ways to Present

For a fancy dinner with friends, I like to serve this pasta in individual shallow bowls topped with edible flowers or microgreens. It instantly looks elegant and feels like a restaurant dish. Also, layering the sliced chicken fanned out on top adds a beautiful visual appeal, making it super Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

After tasting how well this pasta holds up, I store leftovers in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day once the flavors have mingled. Just make sure to keep the chicken separate if you want to maintain its texture.

Freezing

I generally don’t freeze this dish because I prefer the texture of fresh spinach and ricotta—but if you want to, freeze the cooked chicken separately and reheat fresh pasta with sauce baked gently in the oven.

Reheating

Reheat leftovers gently in a skillet over low heat with a splash of water or broth to revive the sauce’s creaminess. Avoid microwave reheating as it can make ricotta grainy and spinach limp.

FAQs

Can I use frozen spinach for this recipe?

Yes, you can, though fresh spinach is ideal for texture and vibrant color. If using frozen, thaw and squeeze out excess moisture before stirring it into the ricotta sauce to avoid watery pasta.
What’s the best pasta to use in Lemon Spinach Ricotta Pasta with Chicken Recipe?

I love linguine for its nice balance between thin and hearty, but feel free to use fettuccine, penne, or even spaghetti depending on what you have or prefer—you’ll still get that creamy coating and fantastic flavor.
Can this recipe be made dairy-free?

Absolutely! Swap butter for olive oil, use dairy-free ricotta alternatives or a cashew cream, and opt for nutritional yeast instead of Parmesan. The lemon and herbs still bring plenty of brightness to make it delicious.
How do I keep the ricotta sauce from curdling?

Stir the ricotta in off heat or on very low heat and use reserved pasta water to gently loosen the sauce. Avoid boiling once ricotta is added to prevent curdling.

Final Thoughts

This Lemon Spinach Ricotta Pasta with Chicken Recipe has become one of my absolute favorites because it’s so straightforward yet feels indulgent—like a hug on a plate with just the right amount of brightness. If you want a recipe that impresses without stress, one that pleases kids and adults alike, give this a try. I can’t wait to hear how much you love it!