Ricotta cheese chicken pasta (high protein)
🥳 INGREDIENTS 🥳
1 pound boneless, skinless, chicken breast
1/2 cup parmesan cheese freshly grated
1 cup part-skim ricotta cheese
salt and black pepper to taste
1 tsp smoked paprika to give chicken color
2 tsp italian seasoning
4 garlic cloves crushes
1-2 tbsp olive oil
1 lb rotini pasta or your choice of pasta
2 cup reserved pasta water
2 tbsp lemon juice
1 tbsp lemon zest
4 strips bacon chopped
2 cups spinach optional
parsley, fresh basil, or oregano for garnish (optional)
🥰 INSTRUCTIONS 🥰
1. Cook the bacon until crispy, chop into small pieces, then set aside. Pound the chicken breasts until they are about 1 inch thick. Season your chicken with paprika, salt, pepper, and Italian season and in the same frying pan, sear your chicken breasts on medium-high heat until fully cooked.
2. While chicken is cooking, boil and salt some water in a large pot for the pasta. Cook pasta until almost al dente. Reserve two cups of the pasta water!
3. Make the pasta sauce next. Whisk together 1 cup of the reserved pasta water, 1 cup of ricotta cheese, lemon juice and zest and 1/2 cup of grated parmesan in a large bowl until smooth. Add fresh herbs and pepper to taste. You could also use a blender for a smoother sauce.
4. Lower the heat and in the same pan you cooked the chicken, add the crushed garlic and cook until fragrant. Then add the ricotta mixture. Continously stir until the bottom of the pan is clean. You want all the delicious flavor from the chicken to be absorbed! You can tell the sauce is thick enough when it is creamy and sticks to the back of your spatula or wooden spoon.
5. Lastly, add the cooked pasta and bacon pieces and stir until well combined. Add the chicken at this step or serve on top of the pasta when plating. Add more of the reserved pasta water if you want a thinner sauce.
6. Top with more cheese, herbs, and bacon on top for garnish and serve immediately!
