Description
A deliciously creamy pasta dish featuring chicken, ricotta cheese, and a bright lemon flavor that’s perfect for any occasion.
Ingredients
- 8 ounces Pasta (penne or fettuccine)
- Salt (to taste)
- 2 pieces Chicken Breasts (boneless, skinless)
- 2 tablespoons Olive Oil (extra virgin recommended)
- Salt & Pepper (to taste)
- 1 cup Ricotta Cheese
- 1 piece Lemon Zest (zest of 1 lemon)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/4 cup Grated Parmesan Cheese
- 1/4 cup Fresh Basil (chopped)
- 1/4 cup Fresh Parsley (chopped)
- Red Pepper Flakes (optional)
Instructions
- Start by cooking the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
- While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side or until fully cooked. Remove the chicken from the skillet and let it rest for a few minutes.
- In a large bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan cheese, chopped basil, and chopped parsley. Mix well until smooth and creamy.
- Slice the chicken into bite-sized pieces. Add the drained pasta to the ricotta mixture, tossing to coat. If the pasta appears dry, gradually add some reserved pasta water until you achieve the desired creaminess.
- Finally, add the sliced chicken to the pasta, mixing gently to combine all ingredients. Season with additional salt, pepper, and red pepper flakes for a touch of heat.
Notes
For a lighter version, substitute ricotta with cottage cheese. Serve with extra Parmesan on top.
