Many times the simplest of dishes make the best meals like this Creamy Leek and Chicken Pasta. It’s so easy to throw together in a moment’s notice with items that you can quickly pick-up at your local grocer.
The creaminess comes from ricotta cheese, and freshly sauteed leeks bring so much spring-like taste. I used cooked chicken to make things even that much faster in this recipe, something you might have already in the refrigerator or can easily shred from a rotisserie chicken. I also used a tri-color small dried pasta that I had in my cupboard for a fun twist on traditional pasta, but you can use any penne, bow-tie or other small shaped and colored variety.
This meal is something that will store as leftovers and can be reheated for lunchtime the next day. However, you might need to double it up because I think the first batch will go fast.
2 tablespoons butter
2 large leeks, washed thoroughly and sliced into half moon pieces
2 1/2 cups cooked chicken, shredded
2 teaspoons lemon zest
1 cup whole milk ricotta cheese
12 ounces cooked tri-color pasta or other small dried pasta
1/3 cup shredded parmesan cheese
salt and pepper
- Boil pasta for 8 minutes, drain and reserve 1 cup pasta liquid.
- In a large Dutch oven over medium heat, add butter and melt. Add leeks and sauteed for 5 minutes until tender.
- Add 1 teaspoon salt, 1/4 black pepper and lemon zest, stir. Add ricotta and pasta water, stir until creamy.
- Add cooked pasta and stir to combine. *add more hot water if need to thin sauce.
- Ladle into bowls and sprinkle with parmesan cheese. Enjoy!