Lemon Garlic Ricotta Pasta with Chicken and Parmesan
This flavorful pasta dish is elevated with a creamy lemon garlic ricotta sauce, tender chicken, and a sprinkle of Parmesan. The tanginess of the lemon perfectly complements the rich flavors, while the peas add a pop of freshness. Enjoy this comforting and satisfying meal with a glass of wine!
ingredients
- 8 oz pasta
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1 cup milk
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup peas
- 1 medium potato, diced
- 1/4 cup white wine
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a bowl, mix together the ricotta, Parmesan, minced garlic, lemon zest, milk, salt, and pepper to create a creamy sauce. Set aside.
- 3.
Heat some oil in a skillet and cook the diced chicken until golden brown and cooked through. Remove from the skillet and set aside.
- 4.
In the same skillet, add the diced potato and sauté until lightly browned and cooked through.
- 5.
Add the peas, cooked rice, and white wine to the skillet. Cook for a few minutes until the wine has evaporated.
- 6.
Add the cooked pasta, chicken, and ricotta sauce to the skillet. Stir everything together and cook for a couple of minutes to heat through.
- 7.
Serve the lemon garlic ricotta pasta with a sprinkle of grated Parmesan cheese and garnish with fresh parsley.
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