Lemon Spinach Ricotta Pasta with Chicken for a Delightful Dinner

Yes. Prep sturdy components ahead and keep delicate or crunchy parts separate until serving.

Store leftovers in an airtight container and reheat gently to protect texture.

Use the texture and doneness cues in the article, not only the timer.

Yes. Use a larger pan or cook in batches so texture stays consistent.

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

Scale

1 tbsp olive oil

2 chicken breasts (skinless and boneless)

Salt and pepper, to taste

1 tbsp butter

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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.

Use the texture cues in the article to finish Lemon Spinach Ricotta Pasta with Chicken for a Delightful.