Lemon Chicken Pasta

4.56 from 18 votes

Savor the taste of Lemon Chicken Pasta, where the zest of lemon meets the creaminess of whole-milk ricotta! A perfect joining of flavors, this easy pasta recipe promises a delightful meal in just 30 minutes.

Prep Time10

Total Time20

Course: Entree

Cuisine: American, Italian

Servings:

Author: Summer Miller

Ingredients

For the Sauce

4 ounces whole milk ricotta
1 small lemon, zested and juiced
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon red pepper flakes (optional)

For the Chicken and Pasta

8 ounces (1/2 pound) 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
1 lemon, zested and juiced
4 ounces baby spinach

Instructions

Make the lemon ricotta: In a small bowl, stir together the ricotta, lemon zest, and 2 tablespoons of lemon juice, salt, pepper, and red pepper flakes (if using). Set aside.
Boil the pasta: Place a large pot of salted water over high heat and bring to a boil. Once it comes to a boil, add the pasta.
While the pasta cooks prepare the chicken: Set a large, high-sided skillet over medium heat and add 2 tablespoons of olive oil. Once the oil begins to shimmer, add the onion and garlic. Use a sharp knife to cut each chicken breast horizontally into two halves. To do this place your non-dominant hand on top of the breast, then hold your knife in the other hand, keeping it parallel to the cutting board. Start on the thicker end and carefully slice your way to the thinner end. You should end up with 4 thin pieces of chicken breast.
Season and cook the chicken: Season the chicken all over with salt, pepper, and oregano. Add it to the pan. Cook for 5 minutes. You want the onions to take on color here. If, however, they start to brown too much and you’re afraid they will burn just add some pasta water to the pan (¼ cup) and scrape the brown bits up. Do this multiple times if you have to. Flip the chicken, add the lemon zest, and 2 tablespoons lemon juice, and cook for an additional 5 minutes or until the chicken reaches 160°F. Keep adding spoonfuls of pasta water to the skillet to prevent the onions from burning. Transfer the chicken to a plate and tent with foil.
Finish the dish: Reduce the heat to low, add the spinach to the skillet, and stir, until wilted, about 2 to 3 minutes. If the pan is dry add about 1/4 cup of the pasta water and toss to help it wilt. Reserve 1 1/4 cups of pasta water, and drain the pasta. Add the pasta, and ricotta sauce to the skillet, and toss to coat. Add 3/4 cup pasta water and toss again. Add additional pasta water to reach your desired level of creamy pasta sauce. Slice the chicken into strips, and add it back to the pan. Toss again.
Serve the pasta: Divide the spaghetti among pasta bowls and serve.

Notes

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Nutrition

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