Farfalle with Chicken Ricotta Spinach and Plum Tomatoes
Delight in the comforting flavors of this Farfalle with Chicken Ricotta Spinach and Plum Tomatoes, a pasta recipe that combines wholesome ingredients and vibrant textures in every bite. Al dente farfalle pasta is tossed in a creamy ricotta and Parmesan sauce, enriched with garlicky sautéed baby spinach and juicy plum tomatoes. Tender slices of seared chicken add a satisfying protein boost, while a hint of crushed red pepper flakes and fresh basil elevate the dish with a subtle kick and aromatic finish. With its quick prep time, rich flavors, and beautiful presentation, this recipe is perfect for weeknight dinners or an elegant meal to impress guests. Serve it warm, garnish with extra Parmesan, and watch this easy chicken pasta dish become your new favorite comfort food.
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Recipe Information
Ingredients
- 12 oz farfalle pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 cloves garlic
- 0.5 tsp crushed red pepper flakes
- 4 pieces plum tomatoes
- 5 oz baby spinach
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until cooked through. Remove from the skillet and let rest on a cutting board. Slice the chicken into thin strips after it has rested for 5 minutes.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic and sauté it with the crushed red pepper flakes for 1 minute, or until fragrant.
Dice the plum tomatoes and add them to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Add the baby spinach to the skillet and cook for 2-3 minutes, or until wilted.
Reduce the heat to low and stir in the ricotta cheese, Parmesan cheese, and lemon juice. Mix until the cheese is melted and forms a creamy sauce. Add the reserved pasta water a little at a time to thin the sauce as needed.
Add the cooked farfalle pasta and sliced chicken to the skillet. Toss everything together to combine and coat the pasta with the sauce.
Taste and adjust the seasoning with additional salt and black pepper, if needed.
Chop the fresh basil leaves and sprinkle them on top before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 478 mg | 10% | |
*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.
