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Spinach ricotta linguine with sliced lemon butter chicken in white pan

Spinach Ricotta Pasta with Lemon Butter Chicken

Julia Frey of Vikalinka
Pasta tossed with creamy spinach ricotta sauce with a hint of lemon and garlic, then topped with lemon butter chicken breasts.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 766 kcal

Ingredients
  

For the lemon butter chicken

  • 1 tbsp olive oil
  • 2 chicken breasts skinless and boneless
  • salt and pepper
  • 1 tbsp butter
  • 1 clove sliced garlic
  • 1 lemon

For the spinach ricotta pasta

  • 450 g /1lb pasta such as linguine or your favourite
  • 1 tbsp butter
  • 2 cloves garlic
  • 1 lemon, zest and juice
  • 250g/1cup ricotta cheese
  • 125ml/1/2cup reserved pasta water
  • 100g/2cups fresh spinach
  • 1 tbsp fresh chopped mint or 1 tsp dried mint
  • 2 tbsp fresh chopped basil or 2 tsp dried basil
  • salt
  • 2 tbsp grated Parmesan cheese for serving

Instructions
 

For the lemon butter chicken

  • Season 2 chicken breasts with salt and pepper on both sides. Preheat 1 tbsp of olive oil in a frying pan and sear the chicken breasts on each side until golden.
  • Lower the heat, then add butter, sliced garlic and let it cook for 30 seconds, then add lemon juice to the pan together with a few lemon slices and stir to combine. Cover the the pan and let the chicken breasts cook on low heat turning them over once and basting them with the juices a couple of times for approximately 10 minutes until no longer pink inside. Remove to a separate plate and keep warm till needed.

For the spinach ricotta pasta

  • Cook the pasta according to package directions in a large pot of salted water.
  • While the pasta is cooking melt 1 tbsp butter in a large pan, add sliced garlic and cook for 30 seconds on low heat, then add lemon zest and lemon juice, ricotta cheese and ½ cup of pasta water. (Just ladle some from your pasta pot.) Mix everything until the ricotta is well incorporated.
  • Add fresh spinach, chopped mint and basil, cover with a lid and let the greens wilt for 2 minutes. Then take the lid off and stir everything to combine, add salt to taste.
  • Drain the pasta and add directly to the pan with spinach ricotta sauce, toss to combine. Slice the lemon butter chicken and place on top of pasta. Sprinkle with grated Parmesan cheese and serve immediately.

Nutrition

Calories: 766kcalCarbohydrates: 91gProtein: 48gFat: 23gSaturated Fat: 11gCholesterol: 121mgSodium: 324mgPotassium: 844mgFiber: 5gSugar: 4gVitamin A: 1770IUVitamin C: 23mgCalcium: 229mgIron: 2.6mg
Keyword ricotta pasta, lemon butter chicken, spinach ricotta
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