This Lemon Ricotta Chicken Pasta is a quick and delicious meal perfect for busy weeknights or special occasions. With tender chicken, fresh summer squash, and creamy ricotta, this dish is as satisfying as it is easy to prepare. You’ll have a flavorful dinner on the table in just 30 minutes, making it ideal for home cooks of all skill levels.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and fresh flavors. It’s ideal for families looking for a wholesome meal that doesn’t take hours to prepare. The combination of juicy chicken and creamy ricotta, brightened by the zesty lemon, ensures that every bite is delightful. Plus, it uses ingredients that are easy to find, making it a reliable choice for dinner any night of the week.
Table of Contents
Ingredients You’ll Need
To whip up this dish, you’ll need the following ingredients:
- Penne
- Juicy chicken
- Summer squash
- Garlic butter
- Fresh basil
- Creamy ricotta
- Lemon juice
- Salt
- Pepper
Ingredient Notes, Variations & Simple Swaps
This recipe is flexible, allowing you to make it your own. If you don’t have summer squash, feel free to substitute it with zucchini or bell peppers. For a vegetarian option, you could replace the chicken with chickpeas or more vegetables. If you prefer a lighter dish, you can use less ricotta or substitute part of it with a lighter cheese like cottage cheese. The flavors remain vibrant without any stress!
Equipment Needed
- Large pot for cooking pasta
- Large skillet for sautéing
- Colander for draining pasta
How to Make This Recipe
Step 1 – Cook the Penne
Begin by cooking the penne according to the package instructions. Bring a large pot of salted water to a boil, add the penne, and cook until al dente. This usually takes about 9 to 11 minutes. Drain the pasta in a colander and set it aside.
Step 2 – Sauté the Chicken
In a large skillet, melt garlic butter over medium heat. Once the butter is sizzling, add the juicy chicken. Cook the chicken for about 6-8 minutes, turning occasionally, until it’s browned on the outside and cooked through in the center. Make sure there is no pink left in the chicken before removing it from heat.
Step 3 – Combine Ingredients
To the skillet with the chicken, add the diced summer squash. Sauté until the squash becomes tender, which should take about 3-4 minutes. Next, stir in the cooked penne, creamy ricotta, and lemon juice. Mix everything together well and season with salt and pepper to taste. Finish by garnishing with fresh basil before serving. Enjoy your meal!
Tips for Perfect Results
For the best outcome with your Lemon Ricotta Chicken Pasta, keep these tips in mind:
- Make sure your pasta is cooked al dente to maintain a good texture.
- Use fresh lemon juice for a brighter flavor.
- Don’t crowd the skillet when cooking the chicken; this ensures even cooking.
- Experiment with adding other herbs, like parsley or thyme, for added freshness.
- If you prefer a creamier sauce, add a splash of chicken broth into the skillet when mixing in the ricotta.
Flavor Variations
Feel free to change things up a bit with these ideas:
- Add spinaches or kale for more greens.
- Stir in sun-dried tomatoes for a tangy twist.
- Use different pasta shapes like fusilli or farfalle for variety.
- Top with grated Parmesan cheese for extra flavor.
What to Serve With This Recipe
This Lemon Ricotta Chicken Pasta pairs beautifully with several dishes. Consider serving it alongside:
- A light garden salad with lemon vinaigrette
- Steamed broccoli or green beans
- Crusty garlic bread for a hearty touch
Storage, Make-Ahead & Leftovers
You can store any leftovers in an airtight container in the fridge for up to 3 days. This dish is also great for meal prep; just prepare everything in advance and combine it just before serving. If you need to freeze it, store it in a freezer-safe container for up to 2 months. To reheat, simply warm it gently on the stove or in the microwave, adding a little water if it seems dry.
Lemon Ricotta Chicken Pasta
Ingredients
Pasta Ingredients
- 8 oz Penne Use according to package instructions
Chicken and Vegetables
- 1 lb Juicy chicken Sliced or cubed
- 1 cup Summer squash Diced; can substitute with zucchini or bell peppers
- 2 tbsp Garlic butter For sautéing
- 1 cup Fresh basil For garnish
Sauce Ingredients
- 1 cup Creamy ricotta Can be substituted with cottage cheese or lighter cheese
- 2 tbsp Lemon juice Freshly squeezed for better flavor
- 1 tsp Salt To taste
- 1/2 tsp Pepper To taste
Instructions
Preparation
- Cook the penne according to the package instructions. Bring a large pot of salted water to a boil, add the penne, and cook until al dente, about 9 to 11 minutes. Drain the pasta in a colander and set aside.
Sauté
- In a large skillet, melt garlic butter over medium heat. Once the butter is sizzling, add the chicken. Cook for about 6-8 minutes, turning occasionally, until browned and cooked through.
Combine
- Add diced summer squash to the skillet with chicken and sauté until tender, about 3-4 minutes. Stir in the cooked penne, ricotta, and lemon juice. Mix well and season with salt and pepper to taste. Garnish with fresh basil before serving.
Notes
Frequently Asked Questions About This Recipe
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking for even and thorough cooking.
Can I substitute the ricotta?
Certainly! If you don’t have ricotta, you can use cottage cheese, cream cheese, or even a dairy-free option if you prefer.
How can I make this dish spicier?
To add some heat, sprinkle in red pepper flakes while sautéing the chicken or serve with a spicy sauce.
Is this recipe gluten-free?
You can easily make this recipe gluten-free by using gluten-free penne pasta. Just follow the package instructions for cooking times, as they may vary.
What can I do if I don’t have garlic butter?
If you don’t have garlic butter on hand, you can use regular butter or olive oil along with minced garlic to infuse the same delicious flavor.
