Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, thinly sliced
  • 12 oz penne, rigatoni, or fusilli pasta
  • 1.5 cups whole-milk ricotta cheese
  • 2 tbsp extra virgin olive oil
  • 1/2 cup Parmesan cheese, finely grated
  • 2 cups fresh baby spinach
  • 3 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 1 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1.5 cups starchy pasta water, reserved

Instructions:

  1. Boil the pasta. Cook 340g (12 oz) of pasta in a large pot of salted water 1 minute less than the package directions for perfect al dente.
  2. Save the gold. Before draining, scoop out 355ml (1.5 cups) of the starchy pasta water. Note: This is the most important step for a silky sauce.
  3. Sear the chicken. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add 680g (1.5 lbs) sliced chicken seasoned with 1 tsp Kosher salt and 1/2 tsp black pepper. Cook 5-6 mins until golden and opaque.
  4. Aromatize the base. Lower heat to medium. Stir in 3 minced garlic cloves, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Sauté for 1 minute until the garlic is fragrant and translucent.
  5. Deglaze with citrus. Pour in the juice of 1 lemon, scraping up any browned bits (fond) from the bottom of the pan.
  6. Create the cream. Add the cooked pasta and 1 cup of the reserved pasta water to the skillet. Stir in 360ml (1.5 cups) ricotta and 50g (1/2 cup) Parmesan.
  7. Emulsify the sauce. Toss vigorously over low heat. If it looks dry, add the remaining 1/2 cup of pasta water until the sauce is velvety and clings to the pasta.
  8. Wilt the greens. Add 2 cups baby spinach and the lemon zest. Fold gently for 30 seconds until the spinach just begins to collapse.
  9. Final seasoning. Taste and add more salt or red pepper flakes if needed. Serve immediately.