Farfalle with Chicken Mushrooms Spinach and Ricotta Cheese
Creamy, comforting, and bursting with vibrant flavors, this Farfalle with Chicken, Mushrooms, Spinach, and Ricotta Cheese is a true weeknight dinner star. Featuring tender farfalle pasta tossed in a luscious ricotta and Parmesan sauce, this dish is elevated with juicy, seared chicken breasts, earthy sautéed mushrooms, and fresh baby spinach for a pop of color and nutrition. A hint of garlic, a splash of chicken broth, and a touch of lemon zest tie everything together for a perfectly balanced and satisfying meal. Ready in just 45 minutes, this recipe is ideal for busy nights yet elegant enough to impress guests. Serve it with an extra sprinkle of Parmesan for a finishing touch that will leave everyone asking for seconds! Perfect for pasta lovers seeking a creamy twist, this dish is as wholesome as it is indulgent.
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Recipe Information
Ingredients
- 12 ounces farfalle pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 cup chicken broth
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta is cooking, season the chicken breasts on both sides with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until fully cooked. Remove the chicken to a cutting board, let it rest for a few minutes, then slice into bite-sized pieces.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 5-6 minutes, or until the mushrooms are tender and browned.
Stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
Return the sliced chicken to the skillet and pour in the chicken broth. Stir to combine and bring to a gentle simmer. If the mixture looks too dry, add a splash of the reserved pasta water.
Lower the heat to medium-low and add the ricotta cheese, grated Parmesan, and lemon zest to the skillet. Stir until the cheeses are fully incorporated and a creamy sauce forms.
Season the sauce with salt, black pepper, and red pepper flakes, adjusting to taste.
Add the cooked farfalle pasta to the skillet and toss until the pasta is evenly coated with the sauce. If needed, add more reserved pasta water to loosen the sauce.
Remove the skillet from the heat and serve the pasta immediately. Garnish with additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 17.9 g | ||
| Protein | 208.2 g | 416% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1711 mg | 132% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2127 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
