Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 12 oz penne or fusilli pasta
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 3 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup whole milk ricotta cheese
  • 2 cups fresh baby spinach, packed
  • 1 large lemon, zested and juiced
  • 0.5 cup grated Parmesan cheese
  • Fresh basil for garnish

Instructions:

  1. Heat olive oil in a large deep-sided skillet over medium-high heat. Season chicken pieces with smoked paprika, garlic powder, and sea salt.
  2. Add chicken to the pan in a single layer. Sear for 3–4 minutes until a deep mahogany crust forms. Remove the chicken from the pan and set aside.
  3. In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
  4. Pour in chicken broth and water, using a wooden spoon to deglaze the pan by scraping up the brown bits (fond).
  5. Add dry pasta to the liquid. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until pasta is al dente and most liquid has been absorbed.
  6. Return the chicken to the pan. Stir in the baby spinach until just wilted.
  7. Turn off the heat. Fold in the ricotta cheese, lemon zest, lemon juice, and Parmesan cheese. Use the residual heat to create a creamy emulsion.
  8. Garnish with fresh basil and serve immediately.