Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 teaspoon dried oregano (2g)
  • ½ teaspoon garlic powder (1g)
  • 1 pound (450g) protein-enriched pasta (e.g., lentil pasta, chickpea pasta, or whole wheat pasta with added protein)
  • 4 tablespoons unsalted butter (60g)
  • 2 cloves garlic, minced
  • ½ cup (120ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) chicken broth or vegetable broth
  • ½ cup (120ml) ricotta cheese, whole milk or part-skim
  • Zest and juice of 2 lemons
  • ¼ cup (60ml) heavy cream (optional, for extra richness)
  • Salt and freshly ground black pepper to taste
  • ¼ cup (20g) chopped fresh parsley
  • ¼ cup (20g) grated Parmesan cheese (optional)
  • Red pepper flakes (optional)

Instructions:

  1. Marinate chicken in olive oil, salt, pepper, oregano, and garlic powder.
  2. Grill chicken over medium-high heat until cooked through (internal temperature of 165°F/74°C). Let rest for 5 minutes, then slice.
  3. Cook pasta according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water.
  4. While the pasta cooks, melt butter in a large skillet. Sauté garlic until fragrant. Deglaze with white wine, reducing slightly. Add broth and simmer.
  5. Stir in ricotta cheese, lemon zest, and lemon juice. Simmer gently, stirring until smooth. Add heavy cream, if desired. Season with salt and pepper.
  6. Add cooked pasta to the sauce, tossing to coat. Add reserved pasta water if needed to adjust consistency. Stir in sliced grilled chicken and parsley.
  7. Serve immediately, garnished with Parmesan cheese (if using) and red pepper flakes (if using).