Description
A delicious and creamy Spinach Ricotta Pasta paired with zesty Lemon Butter Chicken breasts. This dish features tender pasta tossed in a garlic and lemon-infused ricotta spinach sauce, complemented by juicy, pan-seared chicken breasts finished with lemon butter. Perfect for a comforting yet fresh meal that balances rich flavors with bright, herby notes.
Ingredients
Scale
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 juice)
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 golden and cooked through. Add 1 tbsp butter and sliced garlic towards the end and baste the chicken with the garlic butter. Squeeze half the lemon over the chicken while cooking. Remove from pan and set aside to rest.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 125 ml (1/2 cup) pasta water before draining.
- Make the Ricotta Spinach Sauce: In the same skillet used for chicken, add 1 tbsp butter and minced garlic. Sauté for 1-2 minutes until fragrant. Add lemon zest and juice from the remaining half of the lemon. Lower the heat and stir in the ricotta cheese and reserved pasta water to create a creamy sauce. Add fresh spinach, mint, and basil. Cook gently until spinach wilts, stirring occasionally. Season with salt to taste.
- Toss Pasta in Sauce: Add the drained pasta to the skillet with the ricotta spinach sauce. Toss well to coat all the pasta evenly in the sauce, warming through.
- Serve: Plate the creamy spinach ricotta pasta and top with the lemon butter chicken breasts. Garnish with grated Parmesan cheese. Serve immediately for best flavor.
Notes
- This dish combines creamy spinach ricotta pasta with zesty lemon butter chicken for a balanced flavorful meal.
- Reserve pasta water to help loosen and enrich the ricotta sauce.
- Fresh herbs like mint and basil add brightness and fresh flavor.
- Customize with your favorite pasta shape; linguine works well but fettuccine or spaghetti are great too.
- Ensure chicken breasts are cooked thoroughly but remain juicy by basting with butter and lemon.
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
