Creamy Lemon Pasta With Chicken
User Reviews
4.8
Creamy Lemon Pasta With Chicken
Description
The dish begins by cooking spaghetti until tender and reserving some pasta water. A creamy sauce is prepared by blending ricotta cheese, Parmesan, lemon juice, lemon zest, oregano, and seasonings. Chicken breasts are sliced into thin cutlets and seasoned before being sautéed in olive oil until golden and cooked through, yielding juicy, tender pieces.
After cooking, the pasta is drained, and the cream sauce is combined with the hot pasta, adjusting consistency with reserved pasta water if needed. Chopped fresh spinach is folded in to wilt gently, adding texture and nutrition. The cooked chicken is then combined or served atop the pasta. The final dish features a bright lemon flavor balanced by rich dairy and oregano's earthy warmth.
This pasta makes a main course suitable for a casual dinner or lunch. The lemon's brightness and creamy cheeses create a pleasant contrast, while the spinach adds a fresh balance. The instructions recommend using a larger lemon to ensure enough zest and juice for pronounced citrus flavor, and adjusting sauce thickness by adding pasta water or Parmesan as needed.
Chopping spinach finely prevents clumping in the sauce, allowing it to distribute evenly. Overall, the recipe develops a harmony of creamy texture, citrus brightness, and tender chicken that complements the strands of spaghetti.
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 pound chicken breast boneless, skinless, usually about two large chicken breasts
- 1 cup ricotta cheese I used whole milk ricotta
- ¼ cup Parmesan Cheese
- 1 large lemon
- 1 teaspoon oregano
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1 clove garlic minced
- 3 cups spinach You need about 4 ounces fresh spinach. Chop the spinach to avoid having it clump in the dish.
Instructions
- Set a large pot on the stove filled with water and salted to begin boiling for the spaghetti.
- In a small bowl mix together ricotta cheese, parmesan cheese, lemon juice, lemon zest, oregano, ½ teaspoon salt and ¼ teaspoons pepper.
- Slice each chicken breast into two thin cutlets the long way along the chicken so you have two wide but thin pieces. Season both sides of the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
- Add pasta to the now boiling water and cook according to the package (usually 8-9 minutes.) Once it has finished cooking, set aside one cup pasta water. Drain and set aside the pasta
- Add 2 tablespoons olive oli to a large wide pot and allow the oil to warm on medium-high heat. Add one clove of diced garlic to the oil and saute for about thirty seconds.
- Add the chicken and cook 3-4 minutes on each side until you have a nice golden brown color. The chicken should take about 8-10 minutes total to cook through. Remove chicken from the pan and let it rest.
- Turn the heat down on the pot to medium low and add the spinach. Cook the spinach for 2-3 minutes until wilted.
- Add ricotta mixture and ½ cup of pasta water to the wilted spinach. Turn the heat up to medium. Stir in the cheese mixture and cook over medium heat for 1-2 minutes until a smooth sauce forms. If your sauce becomes too thick from cooking too long, add a little more pasta water to thin it out.
- Add the cooked pasta to cheese and spinach mixture, and toss with tongs to coat it evenly in the sauce. Slice the chicken into thin slices and add on top. Serve immediately with more parmesan cheese, fresh parsley or basil, and extra wedges of lemon to squeeze over the pasta. Enjoy!
Notes
- Use a larger lemon to yield about 1 tablespoon zest and 1/4 to 1/3 cup juice to ensure a balanced lemon flavor.
- If sauce thickens too much, add reserved pasta water gradually to adjust consistency.
- Add more Parmesan cheese if the sauce is too thin to thicken and boost flavor.
- Roughly chop spinach to prevent it from clumping in the final dish and promote even sauce distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 33g | 66% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 594mg | 25% |
| Potassium | 612mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1655IU | 33% |
| Vitamin C | 15mg | 17% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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