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