1-First Steps: Prepping and Cooking Pasta Cook 8 ounces of pasta in salted water until al dente, then drain and reserve ½ cup of pasta water for later. This step ensures the pasta has the perfect texture without becoming mushy. While the pasta cooks, season the 2 boneless skinless chicken breasts, cut into bite-size pieces, with salt, half the ½ teaspoon dried thyme, and optional black pepper.

2-Cooking Chicken: Next, heat 1 tablespoon of the divided olive oil in a skillet over medium heat and cook the chicken until browned and fully cooked, about 5-7 minutes. For more ideas on chicken dishes, check out our easy chicken spaghetti recipe for variations.

3-Building the Creamy Sauce: In the same skillet, add the remaining 1 tablespoon olive oil and sauté ½ diced white onion until soft, about 3 minutes. Then, stir in 3 minced garlic cloves and 1.5 cups chopped kale (with stems removed, or use spinach as an alternative) and cook briefly. Pour in 1 cup chicken broth and let it simmer until the kale wilts, which takes around 2-3 minutes.

4-Finishing the Sauce and Combining: Lower the heat and mix in ½ cup fresh ricotta cheese, the remaining dried thyme, ¼ teaspoon nutmeg, and season with salt and black pepper to taste. Stir well to create a smooth, creamy sauce that coats everything nicely. Finally, return the cooked chicken and pasta to the skillet, adding the reserved pasta water gradually to achieve the desired consistency.

5-Serving: Serve right away, garnished with fresh thyme leaves for a pop of flavor. This method keeps the dish light and nutritious, perfect for health-focused eaters.