Chicken and Spinach Ricotta Pasta Creamy Chicken & Ricotta Pasta with Wilted Spinach and Parmesan Ingredients: 12 oz (340g) pasta (penne, rigatoni, or shells) 2 tablespoons olive oil 1 lb (450g) cooked chicken breast, shredded or cubed 3 cloves garlic, minced 4 cups fresh spinach, roughly chopped 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon dried oregano Salt and black pepper to taste 1/4 cup reserved pasta water (as needed) Optional: crushed red pepper flakes, lemon zest, fresh parsley for garnish Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add spinach and cook for 2–3 minutes until wilted. Stir in the shredded chicken and cook until heated through. Reduce heat to low, add ricotta, Parmesan, basil, oregano, salt, and pepper. Stir until creamy. Add cooked pasta and toss to coat, adding a splash of pasta water if needed to loosen the sauce. Serve warm, garnished with crushed red pepper, lemon zest, or fresh parsley if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 485 kcal | Servings: 4 servings #chickenpasta #ricottarecipes #spinachpasta #comfortfood #easydinners #weeknightmeals #pastarecipes #creamychicken #cheesypasta #homecooked #familymeals #quickandeasy #highprotein #italianinspired #freshspinach #ricottapasta #pastaideas #easyentertaining #healthiercomfortfood #pastalovers Creamy, cozy, and oh-so satisfying! This Chicken and Spinach Ricotta Pasta is your new weeknight favorite. Ready in 30 minutes!

Pesto and Ricotta Pasta Creamy Pesto and Ricotta Pasta with Garlic and Parmesan Ingredients: 12 oz fusilli or penne pasta 1 cup whole milk ricotta cheese 1/2 cup basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese 1/4 cup reserved pasta water 2 garlic cloves, minced 1 tablespoon olive oil Salt and black pepper to taste 1/4 teaspoon crushed red pepper flakes (optional) Fresh basil leaves, for garnish Lemon zest (optional) Directions: Cook the pasta in salted boiling water according to package instructions. Reserve 1/4 cup of pasta water before draining. In a large skillet over medium heat, warm olive oil and sauté garlic for 1–2 minutes until fragrant. Stir in pesto and cook for another minute. Add ricotta and reserved pasta water. Stir to combine into a creamy sauce. Add cooked pasta to the skillet and toss to coat evenly. Stir in grated Parmesan, season with salt, black pepper, and red pepper flakes if desired. Serve warm, garnished with fresh basil leaves and a sprinkle of lemon zest for brightness. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 540 kcal per serving | Servings: 4 servings #vegetarianrecipes #pastadish #basilpesto #ricottapasta #comfortfood #quickdinnerideas #weeknightmeals #homecooked #italiandinner #freshherbs #easypasta #pestolove #parmesancheese #garlicflavor #creamyricotta #dinnerunder30 #simpleingredients #easyrecipes #pastalovers #lightdinner Creamy, dreamy, and bursting with basil flavor! This Pesto & Ricotta Pasta is the ultimate comfort food made easy.