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
Scale
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.
