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
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.