Lemon Ricotta Pasta with Chicken - Zesty Summer Comfort Dish
Bright garlic butter sauce coats penne pasta, summer squash, and juicy chicken, topped with fresh basil and creamy ricotta. Perfect for warm evenings!
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Cooking tools:
- Microplane
- Dutch oven
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Oven
- Wooden spoon
- Tongs
- Paper towel
- Plate
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 8 oz penne or fusilli pasta (gluten-free if necessary)
- 1¼ lbs chicken thighs, cut into 1-inch cubes
- ½ sweet onion, finely diced
- 1 zucchini, halved lengthwise and sliced into ½-inch pieces
- 1 yellow squash, halved lengthwise and sliced into ½-inch pieces
- 6 Tbsp salted butter
- 1 lemon, zest and juice
- ½ cup reserved pasta water
- 3 garlic cloves, finely minced
- 1 Tbsp Italian seasoning
- 1½ tsp salt, divided
- ½ tsp black pepper, divided
- ¼ tsp red pepper flakes (optional)
- 2 Tbsp avocado or olive oil, divided
- 1 oz fresh basil leaves, thinly sliced
- 16 oz ricotta cheese
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