Description
A delightful and creamy Spinach Ricotta Pasta tossed with fresh herbs and a zesty lemon butter chicken topping. This dish combines tender linguine with a luscious ricotta and spinach sauce, infused with garlic and lemon, perfectly complemented by succulent lemon butter chicken breasts for a balanced and satisfying meal.
Ingredients
Scale
For the Chicken
- 1 tbsp olive oil
- 2 chicken breasts (skinless and boneless)
- Salt and pepper, to taste
- 1 tbsp butter
- 1 clove garlic, sliced
- 1 lemon
For the Pasta and Sauce
- 450 g (1 lb) pasta such as linguine or your favourite
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 250 g (1 cup) ricotta cheese
- 125 ml (1/2 cup) reserved pasta water
- 100 g (2 cups) fresh spinach
- 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
Instructions
- Prepare the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side until cooked through and golden brown. Remove chicken from the skillet and set aside.
- Make Lemon Butter Sauce: In the same skillet, reduce heat to medium-low, add butter and sliced garlic. Cook for 1-2 minutes until garlic is fragrant and slightly golden. Squeeze the juice of one lemon over the butter garlic mixture and stir well. Return cooked chicken breasts to the skillet and coat them in the lemon butter sauce. Keep warm.
- Cook Pasta: In a large pot of boiling salted water, cook linguine or chosen pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining the pasta.
- Prepare Spinach Ricotta Sauce: In a large pan, melt 1 tbsp butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute). Stir in lemon zest, ricotta cheese, and reserved pasta water. Mix well to create a creamy sauce.
- Add Spinach and Herbs: Add fresh spinach, chopped mint, and basil to the ricotta sauce. Stir gently until the spinach wilts and everything is heated through. Season the sauce with salt and freshly squeezed lemon juice to taste.
- Toss Pasta: Add drained pasta to the pan with the spinach ricotta sauce. Toss all together ensuring the pasta is evenly coated with the sauce.
- Serve: Plate the creamy spinach ricotta pasta and top with lemon butter chicken breasts. Garnish with grated Parmesan cheese for extra flavor.
Notes
- Ensure to reserve some pasta water before draining as it helps create a smooth and creamy sauce.
- You can substitute chicken breasts with chicken thighs if preferred.
- Fresh herbs add vibrant flavor but dried herbs may be used as an alternative.
- Adjust the amount of lemon juice to your taste for a more or less tangy flavor.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 766 kcal
- Sugar: 4 g
- Sodium: 324 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 91 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 121 mg
