If you are searching for a dish that perfectly balances creamy, tangy, and hearty flavors, the Lemon Ricotta Pasta with Chicken Recipe will quickly become your new go-to. This vibrant pasta dish combines tender, juicy chicken with fresh zucchini and squash, all enveloped in a luscious lemony ricotta sauce. The bright citrus notes marry beautifully with the silky texture of ricotta cheese, making every bite a delightful experience. Whether it’s a busy weeknight or a casual weekend dinner, this recipe brings a burst of freshness and comfort to your table without any fuss.
Ingredients You’ll Need
These ingredients are simple yet essential, each adding its own unique touch to make this Lemon Ricotta Pasta with Chicken Recipe truly shine. From juicy chicken thighs to fresh lemon zest, every component enhances the flavor, texture, and color for a well-rounded and appetizing dish.
- 8 oz. penne or fusilli pasta: Choose gluten-free if needed; this pasta holds the sauce beautifully.
- 1 Tbsp. avocado or olive oil (divided): Provides a subtle richness and helps with cooking the chicken and vegetables evenly.
- 1 ¼ lbs. boneless skinless chicken thighs (cut into 1-inch cubes): Juicy and tender, chicken thighs add incredible flavor and moisture.
- 1 Tbsp. Italian seasoning: A fragrant blend that infuses the chicken with classic Mediterranean herbs.
- 1 ½ tsp. salt (divided): Enhances all the natural flavors throughout the dish.
- ½ tsp. black pepper (divided): Adds a mild heat and depth.
- ½ sweet onion (finely diced): Its sweetness perfectly balances the tangy lemon.
- 1 medium zucchini (halved lengthwise and sliced into ½-inch pieces): Adds freshness and a slight crunch.
- 1 yellow squash (halved lengthwise and sliced into ½-inch pieces): Complements zucchini with a subtle sweetness and vibrant color.
- 6 Tbsp. salted butter: Creates a silky, rich base for the sauce.
- 1 lemon (zest and juice): Key to brightening the entire dish with fresh citrus flavor.
- ½ cup reserved pasta water: Helps achieve the perfect sauce consistency.
- 3 garlic cloves (finely minced): Delivers aromatic warmth and depth.
- ¼ tsp. red pepper flakes (optional): For those who love a gentle kick of heat.
- 1 oz. fresh basil leaves (thinly sliced): Adds a fragrant herbal note and vibrant color.
- 16 oz. ricotta cheese: The creamy heart of this pasta, making it ultra indulgent.
How to Make Lemon Ricotta Pasta with Chicken Recipe
Step 1: Cook the Pasta
Start by cooking your penne or fusilli according to package instructions until al dente. This ensures a perfect bite that won’t turn mushy later when mixed with the luscious sauce. Reserve half a cup of the pasta water before draining – this starchy liquid is pure gold for creating a silky sauce.
Step 2: Brown the Chicken
Heat 1 tablespoon of oil in a large ovenproof Dutch oven over medium-high heat. Add your cubed chicken thighs in a single layer and let them cook undisturbed for 2 to 3 minutes to get a nice golden crust. Flip the pieces over, reduce heat to medium, then sprinkle with Italian seasoning, half the salt, and a quarter teaspoon of black pepper. Continue cooking for 4 to 5 minutes, stirring occasionally until the chicken reaches 165 degrees internally. Transfer to a paper towel-lined plate to drain excess moisture.
Step 3: Capture the Flavor
Add a splash of water (about 1 to 2 tablespoons) to the pan to loosen all those tasty browned bits stuck to the bottom. These bits are flavor gold and will enrich your sauce, so make sure to scrape them up well.
Step 4: Sauté the Vegetables
Pour in the remaining tablespoon of oil, then add the diced onion, zucchini, and yellow squash into the skillet. Cook over medium heat for 4 to 5 minutes, stirring occasionally until the vegetables become tender yet still retain a bright color and slight crunch.
Step 5: Create the Lemon Garlic Sauce
Push the vegetables aside in the skillet and add the butter. Once melted, stir in lemon juice, lemon zest, minced garlic, the remaining salt, and pepper. Keep stirring constantly for about 1 to 2 minutes, allowing the garlic to brown just lightly and release its fragrant sweetness without burning.
Step 6: Prepare the Fresh Basil
Stack your basil leaves on a cutting board, roll them tightly, and slice crosswise into thin ribbons. Using your hands, gently separate the basil ribbons to release their aroma and prepare for tossing into the pasta.
Step 7: Combine Pasta, Chicken, and Sauce
Add the drained pasta, reserved pasta water, chicken, red pepper flakes if using, and half the basil to the skillet. Toss everything together so the pasta becomes fully coated with the creamy lemon sauce and the flavors meld beautifully.
Step 8: Broil with Ricotta
Spoon generous dollops of ricotta cheese over the pasta. Place the Dutch oven under a preheated broiler for 2 to 3 minutes, just long enough to warm the ricotta through and give it a slight golden top. This finishing touch adds a luscious, creamy texture that elevates the entire dish.
Step 9: Final Garnish and Serve
Top the pasta with the remaining fresh basil and additional red pepper flakes if you like an extra punch. Now you’re ready to dig into a bowl brimming with creamy, citrusy, herb-infused comfort that tastes like sunshine on a plate.
How to Serve Lemon Ricotta Pasta with Chicken Recipe
Garnishes
Fresh basil is an absolute must to brighten the flavors and add a beautiful green contrast. A sprinkle of cracked black pepper or a few more red pepper flakes can bring a gentle heat that complements the creamy ricotta. For an extra zesty touch, a few curls of lemon zest right before serving can lift the aroma spectacularly.
Side Dishes
This pasta is already quite nourishing but pairs wonderfully with a crisp green salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette also makes an excellent side, perfect for soaking up every last drop of the lemon ricotta sauce.
Creative Ways to Present
Serve in rustic, deep bowls to hold all that glorious saucy pasta. Create a colorful plate by arranging the pasta in a circular mound topped with a dollop of ricotta and fresh basil leaves. For dinner parties, serve family-style in the Dutch oven itself to encourage communal sharing and conversation around the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Ricotta Pasta with Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, though the ricotta’s texture may become a little firmer. Stir in a splash of water or broth before reheating to bring back that silky sauce consistency.
Freezing
This recipe freezes well if you want to save portions for later. Place cooled pasta in a freezer-safe container or bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently. Keep in mind that fresh basil and ricotta taste best fresh, so add those after reheating if possible.
Reheating
Warm leftovers on the stovetop over medium-low heat, stirring frequently. Add a little water or broth to loosen the sauce and prevent sticking. Alternatively, microwave in short bursts, stirring in between to heat evenly. Reheat just until warmed through to keep the chicken tender and the ricotta creamy.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast works fine but tends to be leaner and can dry out more quickly, so watch closely while cooking to maintain juiciness.
Is it possible to make this gluten-free?
Yes! Simply swap regular pasta for your favorite gluten-free penne or fusilli. Just cook according to package directions for best results.
Can I use store-bought Italian seasoning?
Definitely. Store-bought Italian seasoning shortcuts the process and delivers a wonderful herb mix, but homemade blends let you customize flavors if you prefer.
How spicy is this recipe with red pepper flakes?
The red pepper flakes add a mild heat that brightens the dish without overdoing it. You can easily omit or adjust the amount to suit your spice preference.
What if I don’t have a broiler-safe pan?
If your pan isn’t broiler-safe, you can skip the broiling step. Just stir the ricotta into the pasta over low heat until warmed through, or transfer to a baking dish that is broiler-safe for that finishing touch.
Final Thoughts
There is something truly magical about the way the creamy ricotta and zesty lemon come together in this Lemon Ricotta Pasta with Chicken Recipe. It’s comforting yet fresh, simple yet impressive, and perfect for sharing with anyone you love. I genuinely hope you give it a try soon and discover what a special weeknight winner this dish can be. Happy cooking!
Print
Lemon Ricotta Pasta with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant and creamy Lemon Ricotta Pasta with Chicken is a perfect weeknight meal that combines tender chicken thighs, zesty lemon, fresh basil, and creamy ricotta over perfectly cooked pasta. It’s a bright, flavorful, and comforting dish ready in just 30 minutes.
Ingredients
Pasta and Protein
- 8 oz. penne or fusilli pasta (gluten-free if necessary)
- 1 Tbsp. avocado or olive oil (divided)
- 1 ¼ lbs. boneless skinless chicken thighs (cut into 1-inch cubes)
Seasonings
- 1 Tbsp. Italian seasoning (homemade or store-bought)
- 1 ½ tsp. salt (divided)
- ½ tsp. black pepper (divided)
- ¼ tsp. red pepper flakes (optional)
Vegetables and Aromatics
- ½ sweet onion (finely diced)
- 1 medium zucchini (halved lengthwise and sliced into ½-inch pieces)
- 1 yellow squash (halved lengthwise and sliced into ½-inch pieces)
- 3 garlic cloves (finely minced)
- 1 oz. fresh basil leaves (thinly sliced)
- 1 lemon (zest and juice)
Dairy and Fats
- 6 Tbsp. salted butter
- 16 oz. ricotta cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving ½ cup of pasta water for later use.
- Preheat Broiler: Set your oven rack to the center position and preheat the broiler to prepare for finishing the dish.
- Cook the Chicken: Heat 1 tablespoon of oil in a large ovenproof Dutch oven over medium-high heat. Add the cubed chicken in a single layer and cook undisturbed for 2-3 minutes to develop a golden crust. Flip the chicken, reduce the heat to medium, and season with Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Continue cooking, stirring occasionally for 4-5 minutes until the chicken is golden brown and fully cooked through (internal temperature 165°F). Transfer chicken to a paper towel-lined plate to drain excess oil.
- Deglaze the Pan: Add 1-2 tablespoons of water to the pan and scrape up any browned bits stuck to the bottom to capture all the rich flavors for the sauce.
- Sauté the Vegetables: Add the remaining tablespoon of oil to the Dutch oven followed by the diced onion, zucchini, and yellow squash. Cook over medium heat for 4-5 minutes until the vegetables are tender and slightly caramelized.
- Prepare the Lemon Butter Sauce: Push the vegetables to one side of the pan. Add butter to the cleared side and allow it to melt. Stir in lemon juice, lemon zest, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook over medium heat, stirring constantly for 1-2 minutes until the garlic is fragrant and lightly browned.
- Slice the Basil: Stack basil leaves on a cutting board, roll them together tightly, and slice thinly crosswise to create ribbons. Use your hands to gently separate the ribbons.
- Toss Pasta and Chicken: Add the cooked pasta, reserved pasta water, chicken, red pepper flakes (if using), and half of the sliced basil to the pan. Toss everything gently to evenly coat the pasta with the lemon butter sauce.
- Add Ricotta and Broil: Spoon dollops of ricotta cheese over the pasta mixture. Place the Dutch oven under the broiler for 2-3 minutes until the ricotta is warmed through and slightly golden on top.
- Serve: Garnish the finished dish with the remaining fresh basil and extra red pepper flakes if desired. Serve immediately and enjoy your creamy, zesty Lemon Ricotta Pasta with Chicken!
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- Adjust red pepper flakes amount for desired spice level or omit for a milder dish.
- Chicken thighs provide juicy, flavorful meat; chicken breast can be substituted but may be less moist.
- Broiling warms the ricotta without melting it completely, adding a lovely texture contrast.
- Reserve pasta water is important to loosen the sauce and help it stick to the pasta.
