Fresh chicken breast, goat cheese, sundried tomatoes, sauteed spinach, ricotta, parmesan, lemon, cream, bucatini

In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted. Season with salt and pepper. Remove from the skillet and set aside.

Sauté the Spinach

In the same skillet, add another tablespoon of olive oil. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side until cooked through. Remove from the skillet and let rest before slicing.

Cook the Chicken

In the same skillet, add the sundried tomatoes and heavy cream. Bring to a simmer, then reduce heat and stir in ricotta cheese, goat cheese, lemon juice, and half of the parmesan cheese. Mix well until the cheeses are melted and the sauce is smooth.

Make the Sauce

Add the cooked bucatini and sautéed spinach to the sauce, tossing to coat. Slice the chicken and place it on top of the pasta. Sprinkle the remaining parmesan cheese over the dish.

Combine Everything

Serve hot, garnished with additional lemon juice and fresh black pepper to taste.

tuscan chicken pasta

Recipe information

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