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This Creamy Lemon Chicken Pasta Uses Ricotta—Not Heavy Cream

Fresh lemon, tender chicken, spinach, and spaghetti come together in a creamy ricotta sauce for an easy weeknight dinner.

Rezept

Zubereitungszeit ca. 30 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 20 Minuten

Zutaten:

  • 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)
  • 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
  • 1 lemon, (zested and juiced)
  • 4 ounces baby spinach

Arbeitsschritte:

  • Make the lemon ricotta. In a small bowl, stir together the ricotta, the zest of the small lemon, 2 tablespoons of its juice, salt, black pepper, and red pepper flakes, if using. Set aside.
  • Start the pasta. Bring a large pot of salted water to a boil over high heat. Add 8 ounces of spaghetti and cook according to the package directions while you prepare the chicken.
  • Prepare the chicken and aromatics. Set a large, high-sided skillet over medium heat and add the olive oil. Slice each chicken breast horizontally into two thinner cutlets. Once the oil begins to shimmer, add the onion and garlic.
  • Season and cook the chicken. Season the chicken all over with salt, black pepper, and oregano. Add it to the skillet and cook for 5 minutes. If the onions begin to brown too quickly, add 1/4 cup of pasta water and scrape up the browned bits. Flip the chicken, then add the zest of the remaining lemon and 2 tablespoons of its juice. Cook for another 5 minutes, or until the chicken reaches 160°F. Add spoonfuls of pasta water as needed to keep the onion and garlic from burning. Transfer the chicken to a plate and tent it with foil.
  • Wilt the spinach. Reduce the heat to low. Add the spinach and stir until wilted, about 2 to 3 minutes. If the skillet looks dry, add about 1/4 cup of pasta water.
  • Make the sauce. Before draining the spaghetti, reserve 1 1/4 cups of pasta water. Add the drained pasta and lemon-ricotta mixture to the skillet and toss to coat. Add 3/4 cup of the reserved pasta water and toss again, adding more as needed to reach your preferred consistency.
  • Finish and serve. Slice the chicken into strips and return it to the skillet. Toss everything together, divide among pasta bowls, and serve.