Lemon Chicken Pasta
A creamy and zesty pasta dish featuring tender chicken, ricotta, and fresh lemon flavors.
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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Notes
This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.