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
Scale
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.
