Lemon Ricotta Pasta with Chicken – Bright, Creamy & Perfect for Spring

Hey there, friend! Isla here, from my cozy kitchen to yours. Have you ever had one of those days where you crave something that feels like a hug but tastes like sunshine? You want comfort, but you also want something that won’t weigh you down. You want to feel nourished and a little bit fancy, but you absolutely, positively do not want to spend your entire evening doing dishes. If you’re nodding along, then oh, do I have the recipe for you.

This Lemon Ricotta Pasta with Chicken is my springtime anthem on a plate. It’s the culinary equivalent of throwing open the windows after a long winter. We’re talking tender pasta and juicy chicken, all swirled in a sauce that’s miraculously creamy without being heavy—thanks to the magic of ricotta—and brightened up with a serious dose of sunny lemon. It’s elegant enough to serve when you have friends over (they’ll think you’re a genius), but it comes together so quickly and simply that it’s a guaranteed win for busy weeknights. This dish is all about that beautiful ride between comfort and creativity, and I am so excited to ride this flavor wave with you. Let’s make something delicious!

The Sunshine Dinner: A Kitchen Memory

This recipe always takes me back to my first tiny apartment kitchen, which was about the size of a postage stamp and had exactly one working burner. My best friend Sam would come over every Thursday, and our mission was to create “Sunshine Dinner”—a meal that would combat the grey, drizzly funk of a long Pacific Northwest spring. We had more failed experiments than I care to admit (a tahini-and-orange situation haunts me to this day), but the night we landed on this lemon ricotta combo was pure magic.

We used the last of a rotisserie chicken, a lemon I’d swiped from my mom’s tree, and a container of ricotta that was destined for lasagna. We tossed it all with some fusilli, and the second we took a bite, we just looked at each other and grinned. It was the perfect balance of cozy and vibrant. That little kitchen was a mess, but we felt like we’d cracked the code. To me, this dish will always taste like friendship, resourcefulness, and the joy of finding bright spots on cloudy days. Now, I get to share that same sunny feeling with you.

Lemon Ricotta Pasta with Chicken : Bright, Creamy & Perfect for Spring

Author: islamerrick
Total Time: 25 minutes
Yield: 4 servings 1x

Print Recipe

Description

This Lemon Ricotta Pasta with Chicken is light, creamy, and full of spring flavor. The smooth ricotta sauce is brightened with lemon and paired with tender chicken and pasta for a fresh, satisfying meal. It’s perfect for a quick dinner or a cheerful spring gathering.

Ingredients

Scale

8 oz pasta (such as penne, fusilli, or spaghetti)
1 cup ricotta cheese
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
2 cups cooked chicken, shredded or sliced
1/4 cup pasta cooking water (reserved)
2 tablespoons olive oil or butter
2 cloves garlic, minced
Fresh basil or parsley, for garnish

Instructions

Cook the pasta in salted water according to package instructions. Reserve 1/4 cup of the pasta water, then drain.
While pasta cooks, heat olive oil or butter in a pan over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add cooked chicken and heat through.
In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper until smooth.
Add cooked pasta to the pan with chicken, then pour in the ricotta mixture. Toss gently, adding a bit of reserved pasta water to create a creamy sauce.
Serve warm, topped with fresh herbs and extra lemon zest or Parmesan if desired.

Notes

Great with grilled or rotisserie chicken for convenience.
Try adding peas, asparagus, or spinach for extra veggies.
Use whole-milk ricotta for the richest flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 460
Sugar: 2g
Sodium: 340mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg

Keywords: lemon ricotta pasta, spring pasta, creamy pasta with chicken, quick pasta dinner, chicken and ricotta

Gathering Your Flavor Crew

Here’s what you’ll need to create this bright and beautiful dish. I’ve added my little chef insights and swap ideas so you can make it your own with what you have on hand!

8 oz pasta (fusilli, penne, or spaghetti): I’m a fusilli fan for this one—all those little spirals trap the creamy sauce perfectly! But use what you love. Chef Insight: Choosing a whole wheat or chickpea pasta works beautifully here and adds a lovely nutty flavor.
2 cups cooked chicken, shredded or sliced: The ultimate weeknight shortcut! A store-bought rotisserie chicken is your best friend here. Sub Tip: Leftover grilled chicken, baked chicken breast, or even shredded turkey work great. For a veggie twist, see the variations below!
1 cup ricotta cheese: The star of our creamy, light sauce. Chef Insight: For the silkiest sauce, let your ricotta sit at room temp for 15-20 minutes before mixing. Full-fat ricotta gives the richest flavor, but part-skim works too.
Zest and juice of 1 large lemon: This is our sunshine! Pro Tip: Always zest your lemon before you juice it. It’s infinitely easier. And don’t be shy with the zest—that’s where the powerful, aromatic oils live.
1–2 tbsp olive oil: For sautéing. A good extra virgin olive oil adds a fruity note. Sub Tip: Butter works in a pinch for a richer flavor.
2 cloves garlic, minced: The flavor foundation. Chef Hack: A microplane zester makes mincing garlic a 10-second job and creates a paste that melts seamlessly into the sauce.
2 tbsp chopped fresh parsley or basil: The fresh herbal finish! Parsley gives a clean, bright pop, while basil leans sweet and aromatic. Sub Tip: In a pinch, 1 tsp of dried Italian seasoning stirred into the sauce works, but fresh herbs are truly worth it here.
Salt and pepper to taste: Your essential flavor boosters. Season in layers as you cook!
Optional: Parmesan for topping: Because a little salty, umami-rich sprinkle never hurt anybody. A peeler can create beautiful wide ribbons.

Let’s Get Cooking: Your Simple, Flavorful Steps

Okay, team! Aprons on, lemon ready to roll. Here’s your step-by-step guide to a flawless, fuss-free dinner. I’m chatting you through each step with my best tips.

Boil Your Pasta Like a Pro. Bring a large pot of well-salted water to a boil. Add your pasta and cook according to package directions for *al dente*—it should have a slight bite to it. Chef’s Golden Rule: Always salt your pasta water generously; it’s your first and best chance to season the pasta itself. Just before draining, scoop out about ½ cup of the starchy pasta water and set it aside. This liquid gold is the secret to a silky, cohesive sauce. Drain the pasta and let it hang out for a minute.
Wake Up the Aromatics. While the pasta cooks, heat 1-2 tablespoons of olive oil in a large skillet over medium-low heat. Add your minced garlic and sauté for just 30-60 seconds until it’s fragrant. Watch it closely! We want it golden and sweet, not bitter and brown. This quick step builds a huge flavor base.
Warm the Chicken. Add your cooked, shredded chicken to the skillet with the garlic. Toss it around for 2-3 minutes just to warm it through and let it soak up that garlicky goodness. This is where you can add a pinch of salt and pepper to the chicken. If the pan seems dry, a tiny splash of water or chicken broth can help.
Create the Magic Sauce. In a medium bowl, combine your ricotta, the zest of the entire lemon, and about 2 tablespoons of the fresh lemon juice. Add a big pinch of salt and a few cracks of black pepper. Whisk it all together until smooth and dreamy. Chef Hack: Taste this mixture now! Adjust the lemon or salt to your liking. Remember, it will mingle with the other ingredients, so you want it to be boldly flavored.
Bring It All Together. Reduce the heat on your skillet to low. Add the drained pasta and the ricotta mixture directly to the skillet with the chicken. Use tongs or a big spoon to gently toss everything together until every piece of pasta is coated in creamy, lemony goodness.
Adjust the Consistency. This is where your reserved pasta water comes in! Start by adding about ¼ cup and toss again. The sauce should be loose and creamy, coating the pasta luxuriously. Add a little more pasta water if it seems too thick or clumpy. The starch in the water helps the sauce cling to the pasta perfectly.
The Fresh Finish. Turn off the heat. Stir in most of your chopped fresh herbs, saving a little for garnish on top. Give everything one final, gentle toss. The residual heat will wilt the herbs just right and release their gorgeous aroma.

Plating Your Sunshine

I love serving this pasta family-style, right out of the skillet in the middle of the table—it’s inviting and means fewer dishes! Use a pair of tongs to swirl generous portions into shallow bowls. Immediately garnish with the remaining fresh herbs, a generous crack of black pepper, and if you’re feeling fancy, those parmesan ribbons I mentioned. A final, tiny drizzle of your best olive oil over the top adds a beautiful sheen and richness. Pair it with a simple arugula salad with a lemon vinaigrette (use that leftover lemon juice!) and some crusty bread for mopping up every last bit of sauce.

Ride Your Own Flavor Wave: Creative Twists!

The beauty of this recipe is its adaptability. Here are a few of my favorite ways to mix it up:

Spring Veggie Delight: Add a cup of fresh peas, chopped asparagus, or baby spinach in the last minute of cooking the pasta. Drain and toss them right in!
“Creamier” Dreamier: Stir in ¼ cup of heavy cream or mascarpone to the ricotta mixture for an extra-indulgent, ultra-silky sauce.
Herb Garden Explosion: Swap the parsley for a mix of fresh dill, chives, and tarragon for a truly next-level herbal vibe.
Plant-Powered: Omit the chicken and add a can of drained, flaked albacore tuna for a pantry-friendly option, or use two cups of roasted chickpeas or crispy white beans for a fantastic vegetarian version.
Spicy Kick: Add a pinch of red pepper flakes to the garlic as it sautés, or finish the dish with a drizzle of chili crisp.

Isla’s Kitchen Notes

This recipe has evolved from that first chaotic apartment experiment into my most-requested spring dish. I’ve learned that letting the ricotta come to room temp is a non-negotiable game-changer—it blends so much more smoothly. And one time, I accidentally used an entire lemon’s worth of zest *and* juice in the sauce, and it was the best mistake ever! Don’t fear the lemon; its brightness is what makes this dish sing.

Also, a funny story: I once filmed a reel for this recipe and was so busy chatting to the camera that I completely forgot to add the chicken until the very end. I just tossed it in at the last second, and you know what? It still worked perfectly. Proof that this recipe is forgiving and built for real life. The goal is flavor and joy, not perfection.

Your Questions, Answered

Q: My sauce seems too thick/grainy. What did I do wrong?
A: No worries! This usually means the ricotta was too cold or you just need a bit more liquid. Make sure your ricotta isn’t straight from the fridge. The fix is easy: just add more of that reserved pasta water, a tablespoon at a time, and toss vigorously over low heat. The starchy water will help emulsify and smooth everything out.

Q: Can I make this ahead of time?
A> You can prep the components! Cook the chicken, mix the ricotta with lemon zest/juice, and chop herbs ahead of time. Store separately. I recommend combining everything fresh when you’re ready to eat, as the pasta can soak up the sauce and dry out. If you have leftovers, they reheat beautifully with a tiny splash of water or milk to loosen the sauce again.

Q: What’s the best substitute for ricotta if I don’t have any?
A> Full-fat cottage cheese, blended until almost smooth, is your best bet. Goat cheese (chèvre) is also a fantastic, tangy substitute—start with ¾ cup and thin it with a bit of milk or cream. The flavor profile will be different but equally delicious.

Q: Can I use raw chicken instead of pre-cooked?
A> Absolutely! Simply dice one large chicken breast, season it, and cook it in the skillet with the olive oil until golden and cooked through (about 6-8 minutes). Remove it, sauté the garlic, then add the chicken back in when you warm it.

Nutritional Information*

*This is an estimate for 1 of 4 servings, using full-fat ricotta and whole wheat pasta. Values will vary based on specific ingredients and substitutions.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Per Serving: Calories: 440 | Protein: 35g | Carbohydrates: 34g | Dietary Fiber: 3g | Total Fat: 20g

And there you have it! My ultimate bright, creamy, and soul-satisfying Lemon Ricotta Pasta with Chicken. I hope it brings as much light and flavor to your table as it does to mine. Don’t forget to tag me @BiteTide if you make it—I love seeing your kitchen creations! Now, go grab a fork and enjoy every bite.

– Isla 💛