Description
A quick and easy creamy pasta dish with ricotta and chicken, perfect for busy weeknights.
Ingredients
Scale
- 200g Pasta (penne, spaghetti, or rotini)
- 200g Ricotta Cheese (whole milk recommended)
- 2 Chicken Breasts (cooked and diced)
- 2 Cloves Garlic (minced)
- 1 Cup Spinach (fresh)
- 1/2 Cup Grated Parmesan Cheese (freshly grated)
- Salt and Pepper (to taste)
- 2 Tablespoons Olive Oil (extra virgin preferred)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions (8-10 minutes). Drain and set aside.
- Sauté the Garlic: In a large skillet, heat the olive oil over medium heat and sauté minced garlic for 1-2 minutes until fragrant.
- Add the Chicken: Toss in the cooked chicken pieces for 2-3 minutes to heat through.
- Mix in the Ricotta and Spinach: Reduce the heat to low, stir in ricotta cheese and spinach until the spinach wilts (about 2-3 minutes).
- Combine the Pasta: Add drained pasta and toss to combine. Season with salt, pepper, and half of the grated parmesan.
- Serve and Enjoy: Garnish with remaining parmesan and serve warm.
Notes
Ensure ricotta is at room temperature for easy mixing. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg