I love making this lemon ricotta pasta with spinach pesto and chicken when I want a dish that feels fresh, creamy, and full of flavor. It combines bright citrus, rich cheese, and herby pesto with tender chicken for a meal that’s both comforting and vibrant.
Why You’ll Love This Recipe
I enjoy how this dish brings together so many delicious elements in one bowl. The lemon ricotta adds a creamy, tangy base, while the spinach pesto gives a fresh, herby boost. The chicken makes it hearty and satisfying, and I like how everything comes together quickly for an easy yet impressive meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- pasta (such as penne, spaghetti, or fettuccine)
- chicken breast, cooked and sliced
- ricotta cheese
- fresh lemon juice
- lemon zest
- garlic cloves
- fresh spinach
- olive oil
- parmesan cheese, grated
- nuts for pesto (such as pine nuts or walnuts)
- salt
- black pepper
- pasta cooking water
Directions
I start by cooking the pasta in salted boiling water until al dente, reserving some of the pasta water before draining.
While the pasta cooks, I prepare the spinach pesto by blending fresh spinach, garlic, olive oil, nuts, parmesan, salt, and pepper until smooth.
In a bowl, I mix ricotta with lemon juice, lemon zest, a bit of olive oil, and a pinch of salt and pepper to create a creamy base.
I toss the hot pasta with the ricotta mixture, adding a splash of reserved pasta water to loosen the sauce. Then I stir in the spinach pesto, mixing until everything is evenly coated.
Finally, I add the cooked chicken and gently combine. I like serving it warm with extra parmesan on top.
Servings and timing
I usually make about 4 servings.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Variations
I sometimes swap chicken for shrimp or keep it vegetarian by skipping the meat. If I want extra vegetables, I add peas or roasted zucchini. I also like using kale instead of spinach for a slightly different pesto flavor.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of water or milk and warm it gently to bring back the creamy texture.
FAQs
Can I use store-bought pesto?
Yes, I can use store-bought pesto, though I like the freshness of homemade spinach pesto.
What type of pasta works best?
I prefer short pasta or long strands like spaghetti, depending on the texture I want.
Can I make this dish ahead of time?
I prepare the components ahead, but I combine them just before serving for the best texture.
How do I keep the sauce creamy?
I use reserved pasta water and avoid overheating the ricotta to maintain a smooth consistency.
Can I make it dairy-free?
Yes, I can use dairy-free ricotta and skip or replace the parmesan.
Conclusion
I always enjoy making this lemon ricotta pasta with spinach pesto and chicken when I want something fresh, creamy, and satisfying. It’s a beautiful combination of flavors that feels both light and indulgent, making it perfect for any occasion.
