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.
Ready in: 35minutes
1lbgrilled chicken breasts, sliced into strips*
1lbdry linguine, fettucine or spaghetti
Salt and freshly ground black pepper
1cupreserved pasta water
6ozfresh baby spinach, steamed just until beginning to wilt
2Tbspextra virgin olive oil
1 1/2tsplemon zest
1 1/2cupspart skim ricotta
1/2cupfinely shredded parmesan, plus more for serving
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.
*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.