Ricotta Chicken Pasta

This was a quick recipe that didn’t taste “quick”. Super yummy, will make again!

●  12 oz pasta

●  1 lb chicken breast, cut into bite-sized pieces

●  2 tbsp olive oil

●  3 cloves garlic, minced

●  1 cup ricotta cheese

●  1/2 cup grated Parmesan cheese

●  1/2 cup chicken broth

●  1/2 cup heavy cream

●  1 tsp Italian seasoning

●  1/4 tsp red pepper flakes (optional)

●  Salt and black pepper, to taste 

●  2 cups fresh spinach

1. Cook the Pasta:

●  Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.

●  Reserve   1/2 cup of pasta water, then drain and set aside.

2. Cook the Chicken:

●  Heat olive oil in a large skillet over medium heat.

●  Add the chicken pieces, season with salt and black pepper, and cook until golden brown and fully cooked (about 6-8 minutes).

●  Remove the chicken from the skillet and set aside.

3. Make the Ricotta Cream Sauce:

●  In the same skillet, add minced garlic and cook for 1 minute until fragrant.

●  Lower the heat to medium-low and add ricotta cheese, Parmesan cheese, chicken broth, and heavy cream.

●   Stir until smooth. Add Italian seasoning, red pepper flakes (if using), and adjust salt and pepper to taste.

4. Combine Pasta, Chicken, and Sauce:

●  Return the cooked chicken to the skillet and stir to coat in the sauce.

●  Add the cooked pasta and toss to combine.

5. Add Greens

●  Stir in fresh spinach until wilted, about 2-3 minutes.

Found recipe here