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This lemon ricotta pasta with chicken transforms simple ingredients into a bright, summery meal that's become my family's warm-weather favorite. The creamy ricotta melts slightly into the zesty garlic butter sauce, creating a perfect balance of flavors that clings to every bite of pasta and tender chicken.
I first made this pasta during a particularly hot summer evening when I wanted something satisfying but not heavy. My children, who typically avoid squash at all costs, devoured their plates and now request this "cloud pasta" regularly because of the pillowy ricotta dollops.
Ingredients
- Penne or fusilli pasta: Captures the sauce beautifully in its ridges and curves
- Chicken thighs: Provide juicier results than breast meat and won't dry out during cooking
- Zucchini and yellow squash: Add color, nutrition, and a tender bite
- Salted butter: Creates the base for a silky sauce that coats each strand of pasta
- Fresh lemon juice and zest: Brighten the entire dish with vibrant citrus notes
- Ricotta cheese: Melts slightly under the broiler for pockets of creamy goodness
- Fresh basil: Adds a pop of color and aromatic finish that elevates the entire dish
Step-by-Step Instructions
- Pasta Preparation:
- Cook your pasta in heavily salted water until just al dente, about 1 minute less than package directions. Reserve ½ cup of the starchy cooking water before draining this helps create a silky sauce that adheres to the pasta.
- Chicken Perfection:
- Season and sear the chicken thighs in a hot Dutch oven until golden brown. The key is not disturbing the meat for the first few minutes to develop a flavorful crust. Chicken thighs are more forgiving than breasts and stay juicy even when cooked to the safe 165°F internal temperature.
- Vegetable Sauté:
- Cook the diced onion, zucchini, and squash until just tender but still holding their shape. This should take 4 to 5 minutes over medium heat. The vegetables should have some bite left so they don't turn mushy when the pasta is finished.
- Sauce Creation:
- The magic happens when butter melts into the pan with lemon juice, zest, and garlic. Stir constantly to prevent the garlic from burning. This simple combination creates an incredibly aromatic sauce that clings perfectly to the pasta.
- Final Assembly:
- Combine the pasta, chicken, vegetables, and sauce, using the reserved pasta water to create the perfect consistency. The starchy liquid helps emulsify the butter into a silky sauce. Top with dollops of ricotta and broil briefly until the cheese is warm and slightly melted.
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The first time I made this recipe, I accidentally added twice the amount of lemon zest, and it became the happy accident that made this dish special. The extra citrus brightness perfectly balances the rich butter and creamy ricotta, creating a more complex flavor profile that keeps everyone coming back for seconds.
Make Ahead Options
This pasta dish can be prepared up to the broiling step a day in advance. Store in an airtight container in the refrigerator, then add the ricotta and broil just before serving. You may need to add a splash of water or broth when reheating to refresh the sauce.
Smart Substitutions
If ricotta is unavailable, try small chunks of cream cheese or goat cheese for a similar creamy element. Vegetarians can skip the chicken entirely and double the vegetables, or substitute white beans for protein. Gluten free pasta works perfectly here just be sure to cook it slightly less than package directions to maintain texture.
Seasonal Variations
During fall and winter, substitute butternut squash and kale for the summer squash. The heartier vegetables stand up beautifully to the garlic lemon sauce, creating a more substantial cold weather meal. In spring, try asparagus and peas for a lighter version that showcases the season's best produce.
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This recipe is easy, flavorful, and gives you a complete meal in one pot—a family favorite sure to become part of your regular rotation.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs. Just be careful not to overcook as breast meat tends to dry out more quickly. Cook until the internal temperature reaches 165°F and consider cutting the pieces slightly larger to help maintain moisture.
- → What can I substitute for the summer squash?
Bell peppers, cherry tomatoes, broccoli, or asparagus would all work well as substitutes for zucchini and yellow squash. Choose vegetables with similar cooking times or adjust accordingly to ensure everything cooks properly.
- → Is there a dairy-free alternative to ricotta?
For a dairy-free version, you could use a plant-based ricotta alternative made from nuts, or try adding dollops of thick coconut cream. Another option is to simply omit the ricotta and finish with a sprinkle of nutritional yeast for a savory note.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to revive the sauce, or microwave at medium power, stirring halfway through heating.
- → Can this dish be frozen?
While possible to freeze, the texture of the pasta and vegetables may change upon thawing. If you plan to freeze, slightly undercook the pasta and vegetables. Freeze without the ricotta, and add fresh dollops when reheating. Thaw overnight in the refrigerator before reheating.
- → How can I make this dish spicier?
Increase the red pepper flakes to 1 teaspoon or add a finely diced fresh chili pepper like jalapeño or serrano during the cooking process. You could also finish the dish with a drizzle of chili oil for added heat.