Creamy Chicken, Mushroom & Ricotta Pasta

Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until cooked through, 5 to 8 minutes. Transfer the chicken to a plate.

Add the remaining 1 tablespoon oil to the pan. Add mushrooms and cook, stirring once, until browned, 2 to 4 minutes. Add garlic, herbs and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until fragrant, about 1 minute. Add wine and lemon juice and cook, scraping up any browned bits, for 1 minute. Reduce heat to medium-low.

Mix ricotta and Parmesan in a small bowl and add to the pan along with 1/2 cup of the reserved cooking water. Stir until creamy. Add the pasta and toss to coat with the sauce, adding more of the water to thin if needed. Stir in spinach and the chicken. Garnish with more Parmesan and herbs, if desired.