Lemon Ricotta Pasta with Chicken has been on repeat in our house ever since it started warming up outside!
6
30 Minutes
Ricotta Cheese
Italian Seasoning
Pasta Water
Oil
Salt
Cook the pasta. Cook the seasoned chicken in the dutch oven until browned. Transfer the chicken to a paper-towel lined plate.
1
Deglaze the pan with water. Add the onion, zucchini and squash to the pan. Cook over medium heat for 4-5 minutes, or until tender.
2
Add the butter to the pan. Once melted, add lemon juice, zest, garlic, salt and pepper. Cook until garlic is browned.
3
Slice the basil into ribbons. Add the pasta, reserved pasta water, chicken, red pepper flakes, and half of the basil and toss together.
4
Scoop dollops of ricotta over the pasta. Broil for 2-3 minutes. Serve with fresh basil and red pepper flakes, if desired.
5
Should I cook the pasta to al dente or slightly softer?
It’s best to cook the pasta al dente, as it will continue to cook slightly when stirred into the sauce and broiled.