Creamy Ricotta Chicken Pasta
A delightful dish combining rich flavors and comforting textures, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 8 ounces pasta (linguine or fettuccine)
- 1 pound chicken breast, diced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach or kale, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
Cooking Process
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add diced chicken, season with salt and pepper, and cook until no longer pink.
- Stir in the ricotta and Parmesan cheese, mixing until well combined.
- Add the cooked pasta and fresh spinach or kale to the skillet, tossing to combine.
- Cook for another 2-3 minutes until the greens are wilted.
Notes
Serve hot, garnished with extra Parmesan cheese and red pepper flakes. Pairs well with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.