Lemon Ricotta Parmesan Pasta With Chicken And Spinach Recipe

Italian Pasta

Lemon Ricotta Parmesan Pasta with Chicken and Spinach

A bright, creamy pasta with tender chicken, fresh lemon, and silky ricotta, finished with Parmesan and spinach for an easy weeknight dinner that feels special.

This Lemon Ricotta Parmesan Pasta with Chicken and Spinach smells amazing the moment it hits the stovetop, with toasty garlic, bright lemon, and a silky rush of ricotta melting into warm pasta.

It is perfect for a relaxed Sunday dinner or a quick midweek meal when you want something flavorful but not fussy, and it keeps well so you can enjoy leftovers for lunch the next day.

I first made it after a long day and was surprised how a handful of simple ingredients turned into such a cozy, restaurant-worthy bowl that still feels light and fresh.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time25 mins

🕐Total Time40 mins

🍰Servings4 servings

🇺🇸CuisineItalian

🔢Calories~450 per serving

Ingredients

Pasta and sauce base

12 oz (340 g) short pasta such as fusilli or penne

1 tablespoon olive oil

2 cloves garlic, thinly sliced

1/2 teaspoon fine salt

1/4 teaspoon black pepper

Chicken and spinach

1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces

1 cup fresh spinach, roughly chopped (or one 10 oz bag frozen spinach, thawed and drained)

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

Creamy lemon ricotta mixture

1/2 cup whole milk ricotta cheese

1/2 cup grated Parmesan cheese, plus extra for serving

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/4 teaspoon white pepper (or black pepper)

Finish and serve

2 tablespoons fresh parsley, finely chopped (optional)

Additional lemon wedges for serving

Substitutions & Variations

★Use chicken thighs instead of breasts for a juicier option that stays tender.

★Substitute spinach with Swiss chard or arugula for different textures.

★Swap ricotta with mascarpone for an extra rich sauce, or use cream cheese for a thicker body.

★Use gluten free pasta for a gluten free version, and check that all other ingredients are gluten free.

★Replace lemon with lime for a slightly different citrus note if preferred.

Step-by-Step Instructions

1

Cook the pasta

Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain and set the pasta aside.

2

Season the chicken

In a small bowl, toss the chicken pieces with salt, pepper, oregano, and red pepper flakes until evenly coated.

3

Sear the chicken

Heat olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook until browned and cooked through, about 6 to 8 minutes. Remove the chicken to a plate and cover to keep warm.

4

Sauté garlic and spinach

In the same skillet, add the sliced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted and just tender, about 2 to 3 minutes.

5

Make the lemon ricotta mixture

In a bowl, whisk together ricotta, Parmesan, lemon juice, lemon zest, and white pepper until smooth and creamy.

6

Combine pasta and sauce

Add the cooked pasta to the skillet with the spinach and garlic, pour in the lemon ricotta mixture, and toss to coat. Add a splash of reserved pasta water if the mixture looks dry.

7

Return chicken and finish

Stir the cooked chicken back into the pan, heat through for another 2 to 3 minutes, and taste for seasoning. Adjust salt, pepper, or an extra squeeze of lemon if needed.

8

Serve and garnish

Divide the pasta among bowls, sprinkle with extra Parmesan and chopped parsley if using, and serve with lemon wedges on the side.

Pro Baker Tips

✓If the sauce thickens too much, thin it gently with a splash of warm pasta water while tossing.

✓For extra brightness, add the lemon zest and juice off the heat to preserve fresh flavor.

✓This dish reheats well on the stovetop with a little added water or broth.

✓Use high quality Parmesan for the best melt and salty depth.

✓Taste before serving and balance with more lemon or a pinch of salt depending on your preference.

Storage & Serving Notes

◆Store leftovers in an airtight container in the refrigerator for up to 3 days.

◆Reheat gently on the stovetop with a splash of water or milk to refresh the creamy texture.

Serving Suggestions

Serve this vibrant pasta as a comforting main dish, pairing it with a simple salad and crusty bread.

›With a side of mixed greens and cherry tomatoes

›With garlic bread or crusty Italian bread

›With a light white wine such as Pinot Grigio

Frequently Asked Questions

Can I make this recipe gluten free?

Yes, use gluten free pasta and verify that your Parmesan cheese does not contain added anti caking agents with gluten.

Can I prepare the lemon ricotta mixture ahead of time?

Yes, you can whisk the ingredients a day ahead and store covered in the refrigerator; whisk again before using.

What if I don’t have fresh lemon?

Use 1 teaspoon bottled lemon juice and 1/2 teaspoon lime zest for a similar bright flavor.

Can I skip the chicken and make this vegetarian?

Absolutely, omit the chicken and add an extra cup of spinach or roasted vegetables for substance.

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Go Make It!

I hope you enjoy making this Lemon Ricotta Parmesan Pasta with Chicken and Spinach as much as I love how simple ingredients turn into a creamy, bright, and satisfying meal. Give it a try tonight and savor the fresh lemon and cozy richness in every bite.