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Creamy One-Pan Ricotta Chicken Pasta with Spinach and Lemon Zest

A close-up of creamy ricotta chicken pasta made with fusilli, spinach, and topped with lemon zest.
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Make this comforting, restaurant style creamy ricotta chicken pasta in one pan for an easy weeknight dinner. The sauce is rich, brightened with lemon, and packed with fresh spinach.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces pasta (penne or rotini work well)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 5 ounces fresh spinach
  • Fresh basil, chopped, for garnish

Instructions

  1. Season the chicken pieces with salt and pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 4 minutes. Add the minced garlic and Italian seasoning and cook for 1 minute until fragrant.
  3. Add the dry pasta, chicken broth, and heavy cream to the skillet. Bring the mixture to a simmer, stirring often to prevent the pasta from sticking. Cook according to the pasta package directions until the pasta is al dente, about 10 to 12 minutes. The liquid should reduce and thicken slightly.
  4. Reduce the heat to low. Stir in the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice until the sauce is smooth and creamy. If the sauce seems too thick, add a splash more broth or milk.
  5. Return the cooked chicken to the skillet. Add the fresh spinach and stir until the spinach wilts into the sauce, about 2 minutes.
  6. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan cheese and fresh basil.

Notes

  • To keep your ricotta sauce smooth, always add it off the direct heat or on very low heat. High heat can cause the ricotta to separate or curdle.
  • For a variation, substitute sun-dried tomatoes (drained and chopped) for half of the spinach.
  • This dish pairs well with crusty bread for soaking up the extra creamy sauce or a simple side salad.

Nutrition

Find it online: https://cookingbycarla.com/creamy-ricotta-chicken-pasta-recipe/