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Lemon Ricotta Pasta with Chicken

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 613 kcal
Course: Main Course
Cuisine: Italian , American

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

    Cup of Yum
  1. Cook the pasta according to the package instructions.
  2. Preheat the broiler with an oven rack in the center position.
  3. 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.
  4. 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!)
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Scoop dollops of ricotta over the pasta. Broil for 2-3 minutes, or until the ricotta is heated through.
  10. 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

Calories 613kcal (31%) Carbohydrates 52g (17%) Protein 36g (72%) Fat 29g (45%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 160mg (53%) Sodium 732mg (31%) Potassium 711mg (20%) 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

% 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.