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Creamy Lemon Pasta With Chicken
4.8 from 57 votes

Creamy Lemon Pasta With Chicken

Creamy Lemon Pasta with Chicken pairs al dente spaghetti with a cheese-enriched, bright lemon sauce and golden-seared chicken breast cutlets. Ricotta and Parmesan cheese form a smooth, rich base enhanced by fresh lemon zest and juice, while oregano adds herbal notes. The addition of chopped spinach incorporates color and mild earthiness, completing a satisfying, balanced dish combining creamy texture and fresh citrus flavors.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 Servings
Calories: 506 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Set a large pot on the stove filled with water and salted to begin boiling for the spaghetti.
  2. In a small bowl mix together ricotta cheese, parmesan cheese, lemon juice, lemon zest, oregano, ½ teaspoon salt and ¼ teaspoons pepper.
  3. 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.
  4. 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
  5. 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.
  6. 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.
  7. Turn the heat down on the pot to medium low and add the spinach. Cook the spinach for 2-3 minutes until wilted.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 506

% 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.