Description
Creamy, dreamy, and ready in under 30 minutes. This ricotta chicken pasta might become your new weeknight obsession.
Ingredients
Scale
- 12 oz (340g) fettuccine or pasta of choice
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 cup (250g) whole milk ricotta cheese
- 1/2 cup (120ml) reserved pasta water
- 1/4 cup (25g) grated Parmesan cheese, plus more for serving
- Zest and juice of 1 lemon
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, torn or chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
- Season chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, add remaining olive oil and reduce heat to medium. Cook garlic until fragrant, about 30 seconds. Add 1/4 cup pasta water to deglaze the pan.
- Reduce heat to low and add ricotta cheese, stirring until it melts into a smooth sauce. Add lemon zest, juice, Italian herbs, and red pepper flakes if using.
- Return chicken to the skillet along with any accumulated juices. Add drained pasta and Parmesan cheese, tossing until evenly coated. Add more pasta water as needed for desired consistency.
- Remove from heat, fold in most of the fresh basil, and serve immediately in warmed bowls. Garnish with remaining basil, additional Parmesan, and black pepper.