Description
A delightful and creamy Spinach Ricotta Pasta paired perfectly with zesty Lemon Butter Chicken. This recipe combines tender chicken breasts cooked in a lemon-infused butter sauce with linguine tossed in a luscious ricotta and garlic spinach sauce, finished with fresh herbs and Parmesan for a fresh, comforting meal.
Ingredients
Scale
For the Lemon Butter Chicken
- 1 tbsp olive oil
- 2 chicken breasts (skinless and boneless)
- Salt and pepper, to taste
- 1 tbsp butter
- 1 clove garlic, sliced
- 1 lemon (juiced and zested)
For the Spinach Ricotta Pasta
- 450 g (1 lb) pasta such as linguine or your favourite
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
- 250 g (1 cup) ricotta cheese
- 125 ml (1/2 cup) reserved pasta water
- 100 g (2 cups) fresh spinach
- 1 tbsp fresh chopped mint (or 1 tsp dried mint)
- 2 tbsp fresh chopped basil (or 2 tsp dried basil)
- Salt, to taste
- 2 tbsp grated Parmesan cheese for serving
Instructions
- Prepare the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Add chicken to the skillet and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Add butter, sliced garlic, and lemon juice to the pan near the end to create a lemon butter sauce, spoon over the chicken and allow to infuse flavor.
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 125 ml (1/2 cup) of the pasta water before draining.
- Make the Spinach Ricotta Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add lemon zest and juice, then stir in ricotta cheese until creamy. Gradually add reserved pasta water to thin out the sauce if needed.
- Add Spinach and Herbs: Stir fresh spinach, chopped mint, and basil into the ricotta sauce until the spinach wilts. Season with salt to taste.
- Toss Pasta with Sauce: Add the drained pasta to the skillet and toss carefully to coat evenly with the ricotta spinach sauce.
- Serve: Divide the pasta among plates and top each serving with a lemon butter chicken breast. Sprinkle with grated Parmesan cheese and extra fresh herbs if desired.
Notes
- This dish combines creamy spinach ricotta pasta with a flavorful lemon butter chicken breast for a balanced and fresh meal.
- You can substitute linguine with any pasta shape you like.
- Adjust lemon and garlic quantities for preferred intensity.
- Use fresh herbs for the best flavor or dried herbs in a pinch.
- Reserve some pasta water to help create a smooth sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 766 kcal
- Sugar: 4 g
- Sodium: 324 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 91 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 121 mg
