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Lemon Ricotta Chicken Spaghetti
Rachel Kim

Lemon Ricotta Chicken Spaghetti

Ricotta and pasta water make a silky sauce without a long cream reduction. Chicken cutlets cook while the spaghetti boils, and lemon keeps the finished bowl from feeling heavy. Total time: 35 minutes.
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Prep Time 12 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 4 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 12 oz dry spaghetti
  • 1 cup whole-milk ricotta cheese
  • 1 lemon zested and juiced
  • 1/2 cup finely grated Parmesan cheese
  • 3 cups baby spinach

Method
 

  1. Bring a large pot of water to a boil and season the chicken with salt and black pepper.
  2. Heat the olive oil in a large skillet and cook the chicken for 3 to 4 minutes per side, until it reaches 165°F, then rest and slice it.
  3. Boil the spaghetti until al dente, reserving 1 cup pasta water before draining.
  4. Whisk the ricotta, lemon zest, lemon juice, Parmesan and 1/2 cup hot pasta water in the warm pot.
  5. Fold in the spaghetti and spinach, add enough pasta water to loosen the sauce and top with the sliced chicken.