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–+ servings

Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken

This super quick lemon ricotta parmesan pasta with spinach and grilled chicken is perfect for weeknights.
Servings: 6
Prep15 minutes
Cook20 minutes
Ready in: 35 minutes

Ingredients

  • 1 lb grilled chicken breasts , sliced into strips*
  • 1 lb dry linguine , fettucine or spaghetti
  • Salt and freshly ground black pepper
  • 1 cup reserved pasta water
  • 6 oz fresh baby spinach , steamed just until beginning to wilt
  • 2 Tbsp extra virgin olive oil
  • 3 garlic cloves**, minced
  • 1 1/2 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1 1/2 cups part skim ricotta
  • 1/2 cup finely shredded parmesan , plus more for serving

Instructions

  • Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
  • Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat, add olive oil and saute garlic 1 minute, then add lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat.
  • Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.

Notes

  • *I recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.
  • **Garlic not originally included in the recipe, updated to include it to boost flavor.