Creamy Lemon Chicken Pasta (Print Version)

# Ingredients:

→ Pasta

01 - 8 ounces of fusilli or penne pasta (gluten-free if needed)

→ Protein

02 - 1¼ pounds of boneless chicken thighs, diced into 1-inch pieces

→ Vegetables

03 - Half a sweet onion, chopped finely
04 - 1 zucchini, sliced into half-moon shapes (½-inch thick)
05 - 1 yellow squash, cut into ½-inch half-moon slices

→ Sauce & Seasonings

06 - 6 tablespoons of salted butter
07 - Juice and zest from 1 lemon
08 - Half a cup of saved pasta water
09 - 3 garlic cloves, chopped finely
10 - 1 tablespoon of Italian blended herbs
11 - 1½ teaspoons of salt, split
12 - ½ teaspoon of black pepper, split
13 - ¼ teaspoon of chili flakes (optional)

→ Oils

14 - 2 tablespoons of olive or avocado oil, used in two parts

→ Garnish

15 - 1 ounce of thinly chopped fresh basil leaves
16 - 16 ounces of creamy ricotta cheese

# Instructions:

01 - Boil the pasta as the package suggests, saving half a cup of the pasta water before draining it.
02 - Move your oven’s rack to the center and heat the broiler.
03 - Put a tablespoon of oil into a large, oven-safe Dutch oven on medium-high heat. Add the chicken cubes in a single layer. Let them brown for 2-3 minutes without stirring. Turn them, lower the heat to medium, and season with Italian herbs, ½ teaspoon of salt, and ¼ teaspoon of pepper. Stir them around occasionally and cook for 4-5 more minutes until golden and cooked to 165°F. Remove and place on a paper towel-lined plate.
04 - Use 1-2 tablespoons of water to scrape up any tasty browned bits stuck to the pan’s bottom.
05 - Warm another tablespoon of oil in your skillet. Add the onions, zucchini, and squash. Let them cook on medium heat for about 4-5 minutes, stirring occasionally, until they soften.
06 - Move the cooked vegetables to one side of the pan. Add the butter and melt it. Stir in the garlic, lemon juice, zest, ½ teaspoon salt, and ¼ teaspoon pepper, and let everything cook for 1-2 minutes until the garlic is fragrant and slightly golden.
07 - Mix the cooked pasta, saved pasta water, chicken pieces, chili flakes, and half the basil into the sauce. Toss until everything is covered in sauce.
08 - Top the pasta with dollops of ricotta cheese. Broil for 2-3 minutes until the cheese is warmed up.
09 - Sprinkle the remaining basil on top and extra chili flakes if you like. Serve right away!

# Notes:

01 - If using gluten-free pasta that typically comes in 12-ounce boxes, either weigh out 8 ounces or roughly use three-quarters of the package.

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