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Whip up this lemon ricotta pasta with chicken and turn simple stuff into a sunny, light dinner folks ask for all summer. Creamy ricotta softly melts into a garlicky lemon-butter mix, making every forkful of pasta and juicy chicken downright irresistible.
Made this one sweaty night when I wanted something filling that wouldn’t weigh me down. My kids usually avoid squash like the plague but scarfed this down, now calling it “cloud pasta” for those dreamy ricotta chunks.
Ingredients
- Fresh basil: Tosses in a fresh, fragrant kick and gives it that gorgeous finish
- Ricotta cheese: When warmed, it gets soft and creamy with just a quick blast of the broiler
- Fresh lemon juice and zest: Adds a zingy pop to wake everything up
- Salted butter: The secret behind that smooth, rich sauce
- Zucchini and yellow squash: Tosses in veggie goodness and nice color
- Chicken thighs: Way juicier than breasts and forgiving while cooking
- Penne or fusilli pasta: Shapes that trap the sauce in every nook
Step-by-Step Instructions
- Final Mix:
- Toss your cooked pasta, juicy chicken, veggies, and that lemony garlic sauce all together. Use the starchy cooking water you saved to loosen it up and get that dreamy sauce texture. Scoop on dabs of ricotta and stick it under the broiler till the cheese is just melty and warm.
- Sauce Magic:
- Let butter melt in the pan, drop in lemon juice, zest, and garlic, and keep stirring so the garlic doesn’t burn. You’ll get the best smelling, stick-to-your-pasta sauce right here.
- Veggies Time:
- Add onion, zucchini, and squash to the pan and cook them till they’re just soft but still a bit crisp—only takes a few minutes. You want them to hold some shape by the end.
- Chicken Moves:
- Sprinkle seasoning over chicken thighs and brown them in a hot Dutch oven. Don’t touch ‘em at first so you get that perfect, tasty crust. Chicken thighs don’t dry up and can hit 165°F with no worries.
- Pasta Start:
- Boil pasta in salted water, but pull it out a minute before the box says it’s done. Save about half a cup of the hot water before draining—it helps everything come together silky smooth at the end.
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Funny story: first time making it, I doubled up on lemon zest by accident. That little mistake made the dish even better—super bright and fresh, balancing out the creamy ricotta and rich butter so you keep going back for just one more bite.
Make Ahead Options
You can prepare this dish right up to the broiler step a day before. Pop the pan in the fridge, covered, then add ricotta and hit the broiler when ready to eat. If it looks a little dry, just add a splash of water or broth to make the sauce silky again.
Smart Substitutions
No ricotta? No problem—swap in bits of goat cheese or cream cheese for that creamy vibe. For vegetarians, ditch the chicken and toss in double veggies, or try white beans for some protein. Gluten-free pasta totally works—just undercook it by a minute for the best texture.
Seasonal Variations
When it’s chilly out, butternut squash and kale swap in great for the summer veggies. They soak up the lemon-garlic flavor and make it more filling for cold nights. In springtime, throw in some asparagus and peas for a lighter, fresh twist.
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This is one-pot cooking at its best—full of flavor, simple to pull off, and guaranteed to be an easy family favorite you'll want to make again and again.
Frequently Asked Questions
- → Is switching to chicken breast okay?
Totally works! Just watch the cook time—breasts cook up faster and might dry out if left too long. Go for pieces a little chunkier than usual, and make sure they're cooked through to 165°F.
- → What swaps can I make for squash?
Plenty of options—try out bell peppers, cherry tomatoes, asparagus, or even broccoli. Pick veggies with similar cook-times, or just cook each until they’re how you like them.
- → Any way to skip dairy in this?
Yep! Grab a nut-based creamy ricotta or go with thick coconut cream. If neither sounds good, you can leave the ricotta out and toss on some nutritional yeast for extra flavor.
- → How do I keep leftovers fresh?
Pop any extras in a sealed container and stash them in the fridge for about three days. Warm it up slowly on the stove with a splash of water or broth, or use a microwave—just stir halfway through heating so it warms evenly.
- → Will this hold up in the freezer?
You can freeze it, but just know that the pasta and veg might get a bit soft later. Undercook things a hair if you’re planning to freeze, and wait to add ricotta until reheating. Let it thaw in the fridge overnight before warming.
- → What’s the best way to turn up the heat?
Add more red pepper flakes—up to a whole teaspoon if you’re feeling bold. Toss in a little diced fresh chili, like jalapeño or serrano, while you’re cooking. Or splash on some chili oil after serving if you’re after more kick.