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Lemon Ricotta Pasta

Lemon Ricotta Pasta

So fast, so easy and so full of flavor - lemony, creamy, chickeny, bacony pasta
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Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American, Italian
Servings 6


  • lb Chicken Breast
  • ½ lb Bacon cut in ½-inch pieces
  • 1 qt Chicken Broth
  • lb Long Pasta spaghetti, linguine, etc.
  • 2 cups Ricotta
  • cups Baby Spinach rough chopped
  • 1 cup Parmesan Cheese grated
  • 2 Lemons zest & juice
  • 3 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper


  • Prepare all of the ingredients. Start water to boil for Pasta
  • In a pot over medium-high heat, add chicken broth and chicken. Let boil for 15 minutes. Remove chicken from pot and chop into bit-sized pieces.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
  • Add pasta to water and cook as directed on package. In the last 2 minutes of cooking, add spinach to the pot. Reserve 1 cup of pasta water, then drain in colander and rinse with cool water to arrest cooking process. Return to pot (away from heat).
  • In a bowl, combine ricotta, parmesan, garlic, lemon zest & juice, salt and pepper. Add to pasta, along with chicken and reserved pasta water, and toss to until well coated. Garnish with bacon and additional parmesan cheese if desired.
Keyword Chicken, Chicken Dishes, lemon, Pasta, pasta dishes, ricotta
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