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Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken
3.8 from 18 votes

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.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Course: Main Course
Cuisine: Italian

Ingredients

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

Instructions

    Cup of Yum
  1. Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
  2. 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.
  3. 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.