Basil Chicken with Lemon Ricotta Pasta
Zesty Basil Chicken on Creamy Lemon Ricotta Pasta
Ingredients:
12 oz pasta (fettuccine or penne)
1 lb boneless, skinless chicken breast, thinly sliced
2 tablespoons olive oil
3 cloves garlic, minced
1 cup ricotta cheese
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese (or dairy-free alternative)
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup fresh basil leaves, chopped (plus more for garnish)
Salt and black pepper, to taste
1/4 cup reserved pasta water
Directions:
Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/4 cup of pasta water and drain.
In a small bowl, mix ricotta, lemon zest, lemon juice, and Parmesan. Season with a pinch of salt and pepper. Set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add chicken, season with salt, pepper, and red pepper flakes, and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
Add cooked pasta to the skillet, reduce heat to low, and gently stir in the ricotta-lemon mixture and chopped basil.
If needed, add pasta water a little at a time until the sauce reaches desired consistency.
Serve immediately, garnished with extra basil and lemon wedges if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 495 kcal | Servings: 4 servings