Lemon Ricotta Pasta with Spinach (low carb option included!)

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Author: Kylee Cooks


  • 1 lb chicken tenders
  • Salt and pepper
  • 1 tsp garlic powder or onion powder
  • 1 lb dry
  • fettuccine
  • 1-2 cups reserved pasta water
  • 6 oz fresh baby spinach
  • 2 Tbsp extra virgin olive oil
  • 1 1/2 tsp lemon zest
  • 2 Tbs lemon juice
  • 1 1/2 cups ricotta
  • 1/2 cup finely shredded parmesan (plus more for serving)


  • Season the chicken with salt and pepper, and a little garlic/onion powder.
  • Grill or pan fry the tenders until cooked through, set aside and keep warm.
  • Meanwhile, cook the fettuccine in salted water (reserve 2 cups pasta water before draining pasta.
  • Drain water (reserve 2 cups).
  • Heat a a large skillet, dutch oven or large saucepan to
  • medium-low and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and mix together.
  • Add the pasta, and to toss to coat.
  • Add the spinach, and allow to wilt.
  • (Add in more pasta water as desired to thin and season with salt and pepper to taste)
  • Toss until everything is thoroughly heated, then add the
  • chicken.
  • Serve warm topped with more parmesan and lemon slices.


  • Follow Steps 1-2,
  • Then skip to Step 5
  • In Step 6, add raw zucchini noodles in and use hot chicken broth to thin if needed.
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