If you love bright, creamy, and comforting meals, you are going to fall head over heels for this Lemon Ricotta Pasta with Chicken Recipe. It’s that perfect combination of zesty lemon, rich ricotta, tender chicken, and fresh vegetables all tossed with perfectly cooked pasta. Every bite bursts with sunshine and soothing creaminess, making it a fantastic weeknight dinner or a special weekend treat. Whether you’re craving something fresh or filling, this dish delivers on all fronts with minimal fuss but maximum flavor.
Ingredients You’ll Need
What makes this Lemon Ricotta Pasta with Chicken Recipe unforgettable is its simple yet powerful lineup of ingredients. Each one plays an essential role in building layers of flavor, creating a balance of creamy, tangy, and savory elements that dance on your palate.
- 8 oz. penne or fusilli pasta: These shapes hold sauce beautifully and ensure each bite is coated just right; gluten-free works wonderfully too if needed.
- 1 Tbsp. avocado or olive oil (divided): A mild, heart-healthy fat that provides a silky base for searing chicken and sautéing vegetables.
- 1 ¼ lbs. boneless skinless chicken thighs: Juicy and tender, thighs stay moist while cooking and soak up the Italian seasoning perfectly.
- 1 Tbsp. Italian seasoning: A fragrant blend that imparts herbal warmth and depth to the chicken.
- 1 ½ tsp. salt (divided): Key for seasoning each element and bringing out their natural flavors.
- ½ tsp. black pepper (divided): Adds a subtle heat that rounds out the dish without overpowering.
- ½ sweet onion (finely diced): Adds a touch of sweetness and crunch to balance rich and tangy notes.
- 1 medium zucchini (halved lengthwise and sliced into ½-inch pieces): Provides fresh vegetable goodness and vibrant color.
- 1 yellow squash (prepared like the zucchini): Offers a mild, slightly sweet flavor that complements the zucchini beautifully.
- 6 Tbsp. salted butter: For richness and a silky sauce base that carries the lemon and garlic flavors.
- 1 lemon (zest and juice): The star of the dish—bright, tangy, and fresh, it wakes up every ingredient.
- ½ cup reserved pasta water: That secret weapon to achieve a luscious, silky sauce consistency.
- 3 garlic cloves (finely minced): Pungent and aromatic, garlic elevates the dish with its warm bite.
- ¼ tsp. red pepper flakes (optional): For those who love a little kick, adding depth and complexity.
- 1 oz. fresh basil leaves (thinly sliced): Bright and herbal, basil adds freshness and a pop of green.
- 16 oz. ricotta cheese: Creamy, dreamy, and essential for that luscious, comforting texture that makes this pasta truly irresistible.
How to Make Lemon Ricotta Pasta with Chicken Recipe
Step 1: Cook the Pasta
Begin by cooking your pasta according to the package instructions, making sure it’s al dente. Don’t forget to reserve about half a cup of the pasta water before draining, as it’s a magic ingredient that will help create the sauce’s smooth texture later on.
Step 2: Brown the Chicken
Heat 1 tablespoon of your chosen oil in a large ovenproof Dutch oven or skillet over medium-high heat. Arrange the cubed chicken in a single layer to get that gorgeous sear—cook undisturbed for a few minutes before flipping. Add the Italian seasoning, half the salt, and black pepper, then reduce heat and let it finish cooking through, stirring occasionally. Once the chicken is golden and cooked to 165 degrees internal temperature, transfer it to a plate lined with paper towels to drain excess oil.
Step 3: Build the Flavor Base
Add a splash of water to the pan and scrape up those irresistibly browned bits stuck to the bottom; that’s pure flavor gold. Then toss in the remaining oil followed by diced onion, zucchini, and yellow squash. Sauté until the vegetables soften and become tender, creating a colorful and fragrant base for your sauce.
Step 4: Create the Lemon Garlic Butter Sauce
Push the vegetables to one side to make room and melt butter in the empty space. Stir in fresh lemon juice, zest, minced garlic, the remaining salt, and pepper. Continue cooking over medium heat, stirring constantly until garlic turns lightly golden and fragrant—this step infuses the sauce with bright, savory notes that truly define this dish.
Step 5: Finish with Basil, Chicken, Pasta, and Ricotta
Roll your fresh basil leaves tightly and slice into thin ribbons to release their aromatic oils. Return cooked chicken to the pan along with the pasta, reserved pasta water, red pepper flakes if using, and half of the basil. Toss everything thoroughly so every bit is well coated in the luscious sauce. Drop generous dollops of ricotta on top, then transfer the pan under the broiler for a couple of minutes until the ricotta warms and slightly browns, adding a creamy, dreamy finish.
Step 6: Serve and Enjoy
Remove from the oven and top with the remaining fresh basil and more red pepper flakes for extra zing if you like. Dig in immediately to enjoy the perfect marriage of creamy ricotta, zesty lemon, tender chicken, and fresh veggies!
How to Serve Lemon Ricotta Pasta with Chicken Recipe
Garnishes
Simple garnishes like extra fresh basil leaves bring a refreshing herbal touch and vibrant color, while a sprinkle of additional red pepper flakes offers a nice subtle heat. A light drizzle of good olive oil or some freshly grated Parmesan can also elevate the dish beautifully.
Side Dishes
This Lemon Ricotta Pasta with Chicken Recipe pairs wonderfully with a crisp green salad dressed in a light vinaigrette to balance richness. Garlic bread or a crusty baguette is great for mopping up any leftover sauce, and roasted asparagus or green beans make for a healthy, crunchy accompaniment.
Creative Ways to Present
For a fun twist, serve the pasta in individual shallow bowls and nestle the ricotta dollops on top so each guest can stir it in as they like. Alternatively, spread the pasta on a large platter and garnish with whole basil sprigs and thin lemon slices for a beautiful family-style presentation that’s sure to impress.
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 meld over time, making the leftovers just as delightful as the fresh dish.
Freezing
This pasta does freeze well if you want to save some for later. Place leftovers in a freezer-safe container, and freeze for up to 2 months. Keep in mind that ricotta texture might change slightly, but reheating with a splash of water can help revive the creaminess.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave using short bursts to avoid drying out the pasta. Adding a little reserved pasta water or milk will help restore the creamy sauce to its original luscious consistency.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts can substitute for thighs if you prefer leaner meat. Just be careful not to overcook them as they can dry out more easily. You might want to slice them thinner or cook them a minute or two less.
Is this recipe suitable for gluten-free diets?
Yes! Simply swap out the regular pasta for your favorite gluten-free penne or fusilli. The dish will taste just as delicious without compromising flavor or texture.
Can I make this recipe vegetarian?
Definitely! Omit the chicken and add extra vegetables like mushrooms or artichokes for heft. You could also toss in some toasted pine nuts or chickpeas for protein, making the Lemon Ricotta Pasta with Chicken Recipe a vegetarian delight.
What does reserved pasta water do?
Reserved pasta water contains starch which acts as a natural thickener and helps the sauce cling to the pasta. It also loosens up the sauce if it gets too thick, resulting in a silky, cohesive texture that coats every bite beautifully.
Can I use low-fat ricotta?
You can, but full-fat ricotta will give you that rich creaminess and luscious mouthfeel that defines this recipe. Low-fat versions might make the sauce a little thinner and less indulgent, but it’s still a tasty option if you’re watching calories.
Final Thoughts
Making this Lemon Ricotta Pasta with Chicken Recipe is like a little burst of joy on your plate—a creamy, lively, and satisfying meal that feels like a warm hug from your best friend. It’s straightforward enough for a weekday dinner but special enough to wow any guest. Give it a try, and I promise it will become one of your go-to favorites that you’ll want to make again and again!
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
A delightful Lemon Ricotta Pasta with tender chicken thighs, sautéed zucchini, yellow squash, and a creamy ricotta topping, finished under the broiler for a warm, comforting meal bursting with fresh basil and zesty lemon flavors. Ready in just 30 minutes, this dish combines wholesome ingredients for an easy yet elegant weeknight dinner.
Ingredients
Pasta
- 8 oz. penne or fusilli pasta (gluten-free if necessary)
Chicken
- 1 ¼ lbs. boneless skinless chicken thighs, cut into 1-inch cubes
- 1 Tbsp. avocado or olive oil (divided)
- 1 Tbsp. Italian seasoning (homemade or store-bought)
- 1 ½ tsp. salt (divided)
- ½ tsp. black pepper (divided)
Vegetables
- 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
Sauce & Garnish
- 6 Tbsp. salted butter
- 1 lemon (zest and juice)
- ½ cup reserved pasta water
- 3 garlic cloves, finely minced
- ¼ tsp. red pepper flakes (optional)
- 1 oz. fresh basil leaves, thinly sliced
- 16 oz. ricotta cheese
Instructions
- Cook the pasta: Boil the penne or fusilli in salted water according to package instructions until al dente; reserve ½ cup of pasta water before draining.
- Preheat the broiler: Set your oven rack in 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. Flip the chicken, reduce heat to medium, and season with Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for an additional 4-5 minutes, stirring every 2-3 minutes until golden brown and reaches 165°F internally. Transfer chicken to a paper towel-lined plate to drain.
- Deglaze the pan: Add 1-2 tablespoons of water to the same pan and scrape up the browned bits to incorporate their rich flavor into your sauce.
- Sauté the vegetables: Add the remaining tablespoon of oil, then the diced onion, zucchini, and yellow squash. Cook over medium heat for 4-5 minutes until the vegetables are tender.
- Make the sauce: Push the vegetables to one side of the pan, add butter and melt it. Stir in lemon juice, lemon zest, minced garlic, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 1-2 minutes, stirring constantly until garlic is slightly browned and fragrant.
- Prepare basil: Stack basil leaves, roll tightly, and thinly slice crosswise to create delicate ribbons. Separate with your hands.
- Combine pasta and chicken: Add the cooked pasta, reserved pasta water, chicken, red pepper flakes, and half the basil ribbons into the skillet. Toss everything well so the pasta is fully coated in the 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.
- Serve: Garnish with the remaining basil and additional red pepper flakes if desired. Serve immediately and enjoy a flavorful, zesty pasta dish!
Notes
- Use gluten-free pasta if you have dietary restrictions.
- For a spicier dish, increase red pepper flakes according to taste.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Reserve pasta water to help create a silky sauce texture.
- Broiling ricotta adds a warm, creamy finish but keep a close eye to prevent burning.
