Lemon Ricotta Pasta with Chicken (Print Version)
# Ingredients:
→ Pasta
01 -
8 oz penne or fusilli pasta (gluten-free if necessary)
→ Protein
02 -
1¼ lbs chicken thighs, cut into 1-inch cubes
→ Vegetables
03 -
½ sweet onion, finely diced
04 -
1 zucchini, halved lengthwise and sliced into ½-inch pieces
05 -
1 yellow squash, halved lengthwise and sliced into ½-inch pieces
→ Sauce & Seasonings
06 -
6 Tbsp salted butter
07 -
1 lemon, zest and juice
08 -
½ cup reserved pasta water
09 -
3 garlic cloves, finely minced
10 -
1 Tbsp Italian seasoning
11 -
1½ tsp salt, divided
12 -
½ tsp black pepper, divided
13 -
¼ tsp red pepper flakes (optional)
→ Oils
14 -
2 Tbsp avocado or olive oil, divided
→ Garnish
15 -
1 oz fresh basil leaves, thinly sliced
16 -
16 oz ricotta cheese
# Instructions:
01 -
Cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
02 -
Preheat the broiler with an oven rack in the center position.
03 -
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 heat to medium. Season with Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Continue cooking for another 4-5 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
04 -
Add 1-2 tablespoons of water to the pan and scrape up any browned bits to preserve flavor for the sauce.
05 -
Add the remaining tablespoon of oil to the skillet, followed by the onion, zucchini and squash. Cook over medium heat for 4-5 minutes, until tender.
06 -
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 until the garlic is slightly browned.
07 -
Add the cooked pasta, reserved pasta water, chicken, red pepper flakes, and half of the basil. Toss until the pasta is well coated in the sauce.
08 -
Scoop dollops of ricotta over the pasta. Broil for 2-3 minutes, until the ricotta is heated through.
09 -
Garnish with the remaining fresh basil and additional red pepper flakes if desired. Serve immediately.
# Notes:
01 -
When using gluten-free pasta, which typically comes in 12-ounce packages, either measure out 8 ounces with a scale or use approximately ¾ of the package.