Lemon Spinach Ricotta Pasta with Chicken for a Delightful Dinner

A delightful and creamy Spinach Ricotta Pasta tossed with fresh herbs and a zesty lemon butter chicken topping.

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Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side until cooked through and golden brown. Remove chicken from the skillet and set aside.
In the same skillet, reduce heat to medium-low, add butter and sliced garlic. Cook for 1-2 minutes until garlic is fragrant and slightly golden. Squeeze the juice of one lemon over the butter garlic mixture and stir well. Return cooked chicken breasts to the skillet and coat them in the lemon butter sauce. Keep warm.
In a large pot of boiling salted water, cook linguine or chosen pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining the pasta.
In a large pan, melt 1 tbsp butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute). Stir in lemon zest, ricotta cheese, and reserved pasta water. Mix well to create a creamy sauce.
Add fresh spinach, chopped mint, and basil to the ricotta sauce. Stir gently until the spinach wilts and everything is heated through. Season the sauce with salt and freshly squeezed lemon juice to taste.
Add drained pasta to the pan with the spinach ricotta sauce. Toss all together ensuring the pasta is evenly coated with the sauce.
Plate the creamy spinach ricotta pasta and top with lemon butter chicken breasts. Garnish with grated Parmesan cheese for extra flavor.