When it comes to comfort food, nothing quite compares to a delightful pasta dish. Lemon Chicken Pasta stands out as a vibrant, fresh meal that combines tender chicken, creamy ricotta, and zesty lemon flavors.
Why We Love This Lemon Chicken Pasta Recipe
This Lemon Chicken Pasta recipe is a celebration of simple ingredients coming together to create something truly special. The brightness from the lemon zest and juice elevates the entire dish, making it feel light yet satisfying. Whole milk ricotta adds a creamy texture, enhancing the richness without overwhelming your palate. This recipe is straightforward enough for a busy weeknight dinner but impressive enough to serve on special occasions.
Beyond its flavor and simplicity, this meal is also versatile. You can easily adjust it to suit your taste or those of your guests. Whether you prefer it mild or with a bit of heat from red pepper flakes, this dish can cater to various preferences. With just a few handy pantry staples and fresh produce, you’re only a few steps away from indulging in a creamy, zesty delight.
Ingredients for Lemon Chicken Pasta
To help you prepare this mouthwatering dish, here’s a detailed list of ingredients you will need. Each item plays a crucial role in giving Lemon Chicken Pasta its unique character.
- 4 ounces whole milk ricotta
- 1 small lemon (for zesting and juicing)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon red pepper flakes (optional)
- 8 ounces spaghetti
- 2 tablespoons extra virgin olive oil
- 1/2 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 teaspoon oregano
- Kosher salt
- Black pepper (to taste)
- 1 lemon (additional for zesting and juicing)
- 4 ounces baby spinach
How to Make Lemon Chicken Pasta
Creating Lemon Chicken Pasta is easier than you might think. Let’s break down the preparation steps to ensure everything goes smoothly.
Make the Lemon Ricotta: Begin by preparing the lemon ricotta. In a small bowl, stir together 4 ounces of whole milk ricotta, the zest of one small lemon, and 2 tablespoons of lemon juice. Add 1/2 teaspoon of salt and 1/4 teaspoon of freshly cracked black pepper, mixing everything thoroughly. If you enjoy a little kick, consider adding 1/8 teaspoon of red pepper flakes for a subtle heat. Set this mixture aside to let the flavors meld.
Boil the Pasta: Next, fill a large pot with salted water. Place it over high heat and bring it to a boil. Once the water is bubbling enthusiastically, add the 8 ounces of spaghetti. Cook according to the package instructions until the pasta is al dente.
Prepare the Chicken: While your pasta cooks, it’s time to focus on the chicken. Heat a large, high-sided skillet over medium heat and add 2 tablespoons of extra virgin olive oil. Once the oil is shimmering, toss in the finely chopped onion and minced garlic. Sauté these ingredients for about 2-3 minutes until they become aromatic and slightly translucent.
Before placing the chicken in the skillet, cut the chicken breasts horizontally into halves. This helps them cook evenly and quickly. Season both sides with kosher salt, black pepper, and 1/2 teaspoon of oregano. Now, add the chicken to the pan and cook for 5 minutes undisturbed.
Flip the Chicken: Once the chicken has a nice sear, flip it over. To enhance the flavor, add the zest and juice of one lemon. Cook for an additional 5 minutes or until the chicken reaches an internal temperature of 160°F. When it’s ready, transfer the chicken to a plate and cover it loosely with foil to keep it warm.
Wilt the Spinach: Reduce the heat to low and add the baby spinach to the skillet. Stir it gently until the spinach wilts down, usually within a couple of minutes. This step adds both flavor and nutrition to your dish.
Combine Pasta and Sauce: Before draining the spaghetti, reserve 1 1/4 cups of the pasta cooking water. Drain the pasta and add it directly to the skillet with the wilted spinach. Add the ricotta mixture and toss everything together. Pour in some of the reserved pasta water as needed to reach your desired sauce consistency.
Slice and Serve: Finally, slice the chicken into strips and add it back to the skillet. Toss everything once more to ensure the chicken is evenly coated with the sauce.
Serving: Dish out the spaghetti among individual bowls or plates and enjoy your beautiful, fragrant Lemon Chicken Pasta.
How to Serve Lemon Chicken Pasta
To really bring your Lemon Chicken Pasta to the next level, consider how you present this delightful dish. Serving it in a simple yet elegant manner can make all the difference. Here are a few ideas:
Garnishes: Sprinkle some extra lemon zest on top for added brightness and flavor. A fresh herb garnish, such as chopped parsley or basil, can also add a pop of color and freshness.
Side Dishes: Pair the pasta with a simple green salad tossed in a light vinaigrette to balance out the creaminess of the dish. A slice of crusty bread can also be a great addition, allowing you to savor every bit of the creamy sauce.
Temperature: Lemon Chicken Pasta can be served warm or at room temperature, making it a flexible option for entertaining.
Wine Pairing: While we won’t dive into specific varieties, you can choose to serve a light, crisp beverage that complements the citrus flavors of the dish. This can elevate your meal even further.
Expert Tips: Lemon Chicken Pasta
When making Lemon Chicken Pasta, a few expert tips can enhance your cooking experience and the final result:
Quality Ingredients: Use high-quality olive oil and fresh ingredients wherever possible. Fresh chicken will yield the best flavor and texture.
Avoid Overcooking: Be cautious not to overcook the chicken or pasta, as you want both to retain their optimal flavor and texture. Chicken should be juicy and tender, while pasta should have a slight bite to it.
Pasta Water is Key: Don’t forget to reserve the pasta water – it’s full of starch that helps bind the sauce to the pasta. Adding it a little at a time allows you to achieve the perfect consistency.
Customize Flavors: Feel free to add other veggies such as cherry tomatoes or bell peppers for an extra burst of flavor and color.
How to Store Lemon Chicken Pasta
If you find yourself with extra Lemon Chicken Pasta, you can easily store it for later enjoyment. Here’s how to do it:
Cool Down: Allow any leftovers to cool down to room temperature before storing.
Airtight Containers: Transfer the pasta into airtight containers. This helps preserve its freshness and prevents absorbing other smells from your fridge.
Refrigeration: Store the pasta in the refrigerator for up to 3 days. Make sure to date the containers to keep track of their freshness.
Reheating Tips: When you’re ready to enjoy your leftovers, reheat the pasta in a saucepan over low heat. If the sauce has thickened, add a splash of water or broth to loosen it up.
Variations of Lemon Chicken Pasta
This recipe is wonderfully flexible, allowing you to switch things up based on what you have on hand or your personal preferences. Consider these variations:
Protein Alternatives: If you’re in the mood for something different, swap the chicken for shrimp or a plant-based protein. Each option brings its unique flavor profile to the dish.
Different Pastas: While spaghetti is a classic choice, you could also use fettuccine, penne, or even a gluten-free pasta if needed.
Add Seasonal Veggies: Incorporate seasonal vegetables like asparagus, zucchini, or peas. These can boost both the nutritional value and visual appeal of your dish.
Herbs and Spices: Experiment with other herbs and spices, such as thyme or a sprinkle of Italian seasoning, to change the flavor profile to suit your mood.
Frequently Asked Questions
What makes Lemon Chicken Pasta unique?
Lemon Chicken Pasta is distinct due to its fresh and zesty flavor profile. The combination of creamy ricotta and vibrant lemon creates a light yet satisfying sauce that beautifully coats the pasta.
Can I prepare Lemon Chicken Pasta in advance?
Yes, you can prepare the sauce and chicken in advance. Just cook the pasta when you’re ready to serve to keep it from getting too soggy.
What side dishes go well with Lemon Chicken Pasta?
Light salads, garlic bread, or roasted vegetables complement this dish perfectly, creating a well-rounded meal.
Lemon Chicken Pasta
Equipment
- Large Pot
- Large Skillet
- Mixing Bowls
- Oven
Ingredients
- 4 oz. whole milk ricotta
- 1 small lemon (for zesting and juicing)
- ½ tsp. salt
- ¼ tsp. freshly cracked black pepper
- ⅛ tsp. red pepper flakes (optional)
- 8 oz. spaghetti
- 2 Tbsp. extra virgin olive oil
- ½ small yellow onion finely chopped
- 4 cloves garlic minced
- 1½ lbs boneless skinless chicken breasts
- ½ tsp. oregano
- Black pepper to taste
- 4 oz. baby spinach
Instructions
- Make the lemon ricotta by mixing ricotta, zest of one lemon, and lemon juice in a small bowl. Add salt, black pepper, and red pepper flakes (if using). Set aside.
- Boil a large pot of salted water and cook spaghetti according to package instructions until al dente. Reserve 1¼ cups of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 2-3 minutes until fragrant.
- Season chicken breasts with kosher salt, black pepper, and oregano. Cut them in half horizontally for even cooking. Add chicken to the skillet and cook for 5 minutes without disturbing.
- Flip the chicken, add the zest and juice of one lemon, and cook for another 5 minutes until the internal temperature reaches 160°F. Remove chicken and cover with foil.
- Reduce heat to low, add spinach to the skillet, and stir until wilted.
- Add spaghetti to the skillet with spinach, along with the ricotta mixture. Toss to combine, adding reserved pasta water to reach desired consistency.
- Slice the chicken and return it to the skillet. Toss everything to coat evenly.
- Serve hot, garnished with additional lemon zest if desired.
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