Lemon Ricotta Pasta with Chicken
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
613 kcal
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Course
Main Course
Lemon Ricotta Pasta with Chicken
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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.
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Ingredients
- 8 oz. penne pasta gluten-free if necessary, or fusilli pasta
- 1 Tbsp. avocado oil divided, or olive oil
- 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. butter salted
- 1 lemon zest and juice
- ½ cup water reserved pasta water
- 3 garlic finely minced, cloves
- ¼ tsp. red pepper flakes optional
- 1 oz. basil thinly sliced, fresh leaves
- 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!
Notes
- It's fine to sub gluten-free pasta here. Most gluten-free pasta comes in a 12-ounce box or bag so either use a scale to measure out 8 ounces or aim to use about 3/4 of the box, if it's 12 ounces.
Nutrition Information
Show Details
Calories
613kcal
(31%)
Carbohydrates
52g
(17%)
Protein
36g
(72%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
160mg
(53%)
Sodium
732mg
(31%)
Potassium
711mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1218IU
(24%)
Vitamin C
23mg
(26%)
Calcium
251mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 52g | 17% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 732mg | 31% |
| Potassium | 711mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1218IU | 24% |
| Vitamin C | 23mg | 26% |
| Calcium | 251mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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