Description
A delicious and creamy one-pot chicken pasta dish featuring whipped ricotta, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 8 ounces uncooked pasta (penne or fusilli work well)
- 4 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chicken pieces, salt, and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the minced garlic and dried Italian herbs. Sauté for about 1 minute until fragrant.
- Add the uncooked pasta and chicken broth to the pot. Stir well to combine. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 10-12 minutes, or until the pasta is al dente and most of the liquid is absorbed.
- Stir in the cherry tomatoes, spinach, and the cooked chicken. Cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.
- In a separate bowl, combine the ricotta cheese and grated Parmesan cheese. Stir until smooth.
- Serve the pasta in bowls, topped with a generous dollop of the whipped ricotta mixture. Garnish with fresh basil leaves.
Notes
- For a lighter version, substitute the ricotta with Greek yogurt.
- Add your favorite vegetables, such as bell peppers or zucchini, for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg