Lemon Ricotta Pasta with Chicken has been on repeat in our house ever since it started warming up outside! A bright and zesty garlic butter sauce coats penne pasta, summer squash, and juicy bites of chicken. It’s all topped off with fresh basil and creamy ricotta. Plus, it comes together in just 30 minutes!
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It’s beginning to heat up here in Austin and I often find myself torn between lighter summer dishes or indulging in a big ole’ bowl of pasta.
That’s why recently I decided to appease both cravings and merge the two into this veggie-packed, but still hearty and filling Lemon Ricotta Chicken Pasta.
And boy were my tastebuds happy I did!
Why You’ll Love This Dish
The pasta is tossed in a bright and zesty lemon garlic butter sauce, mixed together with juicy chicken and fresh basil, and topped with creamy dollops of ricotta cheese.
It’s a dish that you can easily whip up on a hectic weeknight (ready in just 30 minutes!) while also being fancy enough to impress your dinner guests, too.
But my favorite part? It’s super customizable. I went with fresh summer squash and zucchini as the main vegetables, but feel free to switch things up with some broccoli, bell peppers, or even asparagus!
Ingredients
- Pasta. Rotini, penne, or fusilli are the best options. I used a gluten-free variety (which often comes in packages around 10-12 ounces). If using regular, you’ll want to remove some of the pasta or increase the amount of sauce you use as 16 ounces of pasta will be too much.
- Chicken. I’ve been obsessed with chicken thighs lately so that’s what I used. Chicken breasts are a simple swap—you may just want to cook them a few minutes less as they cook up more quickly
- Seasonings. I always have a homemade Italian seasoning handy that I sprinkled on. You can also use a storebought one or simply mix up some dried basil, oregano, and parsley.
- Squash. I think the flavors of summer squash pair beautifully with the lemon and ricotta, but you can always swap out for what you have on hand.
- Lemon garlic butter sauce. Yes, it’s made from exactly what you would think. Use salted butter, fresh garlic cloves, and lemon juice for the best flavor! (And don’t forget to zest your lemon before juicing!)
- Basil. Another must-use ingredient. The fresh leaves add a bright and peppery flavor to the dish. Avoid substituting with dried basil as it won’t give the dish the same taste.
- Ricotta. Whole milk is recommended, but part-skim may also be used. Note, it might be a little more watery, though.
How to Make Lemon Ricotta Chicken Pasta
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Cook the Pasta and Chicken
The first step is to cook the pasta according to the package instructions. Save on dishes by using an oven-safe Dutch oven. When finished, drain the noodles into a colander, saving ½-cup of pasta water.
Then, add 1 tablespoon of oil to the Dutch oven along with the cubed chicken over medium-high heat. Let the chicken cook undisturbed for 2 to 3 minutes, then flip the pieces. Reduce the heat to medium. Sprinkle with Italian seasoning, ½-teaspoon salt, and ¼-teaspoon black pepper and continue cooking for 4 to 5 more minutes.
Transfer the cooked chicken to a plate lined with paper towels.
2. Cook the Veggies
Add a few tablespoons of water to the pan to scrape up any browned bits. You don’t want to lose any of that flavor!
Drizzle the last tablespoon of oil into the skillet. Then, stir in the onion, zucchini, and squash and cook for 4 to 5 minutes. They should be tender.
3. Make the Lemon Butter Sauce
Push all of the vegetables to the side of the pan with your spatula. Drop the butter into the opening and let it melt. Then, stir in the lemon juice, lemon zest, minced garlic, ½-teaspoon of salt, and ¼-teaspoon of pepper into the butter.
Cook over medium heat for 1 to 2 minutes stirring constantly. The garlic will be just turning brown.
Grab a cutting board, sharp knife, and the basil. Stack the leaves together, then roll them up. (The direction doesn’t matter.) Make thin crosswise cuts. Then, spread out the ribbons. (Check out How to Chiffonade.)
4. Bring It All Together
Stir the cooked chicken, drained pasta, reserved pasta water, red pepper flakes, and half of the cut basil into the pan with the veggies and butter sauce. Toss well until everything is completely coated.
Scoop dollops of the ricotta cheese over the top of the pasta. Broil the pasta for 2 to 3 minutes. You want the ricotta heated through.
Serve the pasta with the rest of the fresh basil and additional red pepper flakes if you’d like.
Why use reserved pasta water?
Pasta water helps bind the sauce to the pasta. If you forgot to save some, simply whisk together ½-cup of water, ¼-teaspoon of cornstarch, and a pinch of salt to serve as a substitute thickening and binding agent.
FAQs
It’s best to cook the pasta al dente, as it will continue to cook slightly when stirred into the sauce and broiled.
If possible, it’s best to use fresh lemon juice. You’ll get the most flavor. You can go with bottled if that’s all you have.
The best substitute for ricotta is cottage cheese. Other options are goat cheese, sour cream, or Greek yogurt, but note these will affect the flavor.
What to Serve with Lemon Ricotta Pasta?
All you need to do is add a healthy veggie to this dish for a complete meal.
Some excellent options are Green Beans with Vinegar, Sautéed Green Beans, Air Fryer Asparagus, or Crispy Smashed Broccoli with Parmesan.
Or, try Herb Roasted Carrots or Skillet Sweet Potatoes.
More Easy Pasta Recipes
Who doesn’t love a bowl full of pasta goodness? Try these recipes next.
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Lemon Ricotta Pasta with Chicken
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Ingredients
- 8 oz. penne or fusilli pasta gluten-free if necessary*
- 1 Tbsp. avocado or olive oil divided
- 1 ¼ lbs. chicken thighs cut into 1-inch cubes
- 1 Tbsp. Italian seasoning homemade or store-bought
- 1 ½ tsp. salt divided
- ½ tsp. black pepper divided
- ½ sweet onion finely diced
- 1 zucchini halved lengthwise and sliced into ½-inch pieces
- 1 yellow squash halved lengthwise and sliced into ½-inch pieces
- 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 according to the package instructions.
- Preheat the broiler with an oven rack in the center position.
- In a large ovenproof Dutch oven over medium-high heat, add 1 tablespoon of oil along with the cubed chicken in a single layer. Cook undisturbed for 2-3 minutes, then flip over and reduce the heat to medium. Sprinkle with the Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Continue cooking for another 4-5 minutes, stirring every 2-3 minutes. Meanwhile, line a plate with paper towels. Once chicken is golden brown and the internal temperature reaches 165 degrees, transfer to the paper towel-lined plate to drain.
- Add 1-2 tablespoons of water to the pan and scrape up any browned bits. (We want all of those flavorful pieces in the sauce later on!)
- Add the remaining tablespoon of oil to the skillet, followed by the onion, zucchini and squash. Cook over medium heat for 4-5 minutes, or until tender.
- Push the vegetables to the side of the skillet and add the butter. Once melted, add the lemon juice, zest, minced garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook over medium heat, stirring constantly, for 1-2 minutes or until the garlic is slightly browned.
- Place basil leaves in a stack on a cutting board. Roll the leaves together (it doesn’t matter which way) and slice thinly crosswise. Use your hands to separate the ribbons.
- Add the cooked and drained pasta, reserved pasta water, chicken, red pepper flakes, and half of the basil. Toss until the pasta is well coated in the sauce.
- Scoop dollops of ricotta over the pasta. Broil for 2-3 minutes, or until the ricotta is heated through.
- Serve with the remaining fresh basil and additional red pepper flakes, if desired. Enjoy!
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
