Creamy Lemon-Ricotta Pasta with Spring Greens & Seared Chicken

Embrace the freshness of spring with this delightfully simple yet elegant Creamy Lemon-Ricotta Pasta. This recipe brings together tender seared chicken, al dente pasta, and a luscious, bright lemon-ricotta sauce, all tossed with vibrant spring greens. It's an easy, healthy, and incredibly satisfying dish that proves delicious meals don't have to be complicated.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 boneless, skinless chicken breasts (about 1.5 lbs total)
• 12 oz spaghetti or linguine
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 large lemon (zest and juice)
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup chicken broth
• 5 oz fresh spinach (about 5 cups loosely packed)
• 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

Instructions

1. Pat chicken breasts dry and season generously with salt and black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet, tent with foil, and let rest. Once cooled slightly, slice or dice.
3. Meanwhile, cook pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
4. In the same skillet (no need to clean), add remaining 1 tbsp olive oil. Add minced garlic and sauté for 1 minute until fragrant. Add asparagus pieces and cook for 3-4 minutes until tender-crisp.
5. Stir in spinach and peas, cooking for 1-2 minutes until spinach wilts. Reduce heat to low.
6. Add lemon zest, lemon juice, ricotta cheese, grated Parmesan, and chicken broth to the skillet. Stir until smooth and well combined.
7. Add the drained pasta to the skillet with the sauce and vegetables. Toss well to coat. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
8. Stir in the sliced chicken and fresh parsley. Gently toss to combine and heat through. Season with additional salt and pepper to taste. Serve immediately, garnished with extra grated Parmesan and a lemon wedge, if desired.

Chef's Note

For an extra bright kick, add a pinch of red pepper flakes to the garlic for a subtle warmth, or a final squeeze of fresh lemon juice just before serving. Freshly grated Parmesan makes all the difference!

Make-Ahead Tips

This pasta is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth or water to loosen the sauce, avoiding high heat to prevent ricotta from separating.

Substitutions

Feel free to swap chicken with shrimp or grilled tofu for a vegetarian option. Any short pasta like penne or fusilli works well. If asparagus is not in season, broccoli florets or snap peas are great alternatives. For a dairy-free option, use a plant-based ricotta alternative and nutritional yeast for Parmesan.