This lemon chicken pasta recipe combines tender chicken, spaghetti, and spinach with a creamy lemon-ricotta sauce for an easy weeknight dinner.
Creamy Lemon Chicken Pasta Without Heavy Cream
When a recipe calls for whole-milk ricotta, what it’s really saying is, “Get ready for some rich, velvety goodness.” It makes eggplant lasagna lush, cannoli heavenly, and this lemon chicken pasta creamy without a drop of heavy cream.
Many creamy pasta recipes rely on heavy cream, and while I have nothing against it, I tend to save it for special occasions. Ricotta is my weeknight answer here. When tossed with hot spaghetti and starchy pasta water, it loosens into a light, creamy sauce that coats every strand.
Fresh lemon zest and juice bring plenty of zip, while onion, garlic, oregano, and a pinch of red pepper flakes add bold Mediterranean flavor. Chicken makes the pasta satisfying, and a handful of spinach brings freshness and color. It all comes together quickly while the pasta cooks.
Lemon Chicken Pasta Ingredients
This recipe uses two lemons in separate parts of the dish: one small lemon flavors the ricotta sauce, and a second lemon seasons the chicken. Keeping them separate as you prep will make the instructions easier to follow.
For the Lemon Ricotta Sauce
- Whole-milk ricotta: The creamy base of the sauce. Hot pasta and reserved cooking water help loosen it so it coats the spaghetti. Buy your favorite brand from the store or make your own homemade ricotta.
- Small lemon: Both the zest and juice brighten the mild ricotta. You’ll use another lemon when cooking the chicken.
- Salt and freshly cracked black pepper: Season the ricotta and balance the lemon’s tartness.
- Red pepper flakes: Optional, but even a small amount adds a gentle warmth.
For the Chicken and Pasta
- Spaghetti: I prefer a long noodle like Italian spaghetti or bucatini because the strands grab onto the creamy ricotta sauce.
- Extra virgin olive oil: A flavorful extra virgin olive oil forms the base for sautéing the aromatics and cooking the chicken.
- Yellow onion and garlic: Build a savory, slightly sweet foundation for the pasta.
- Boneless, skinless chicken breasts: Slice each breast horizontally into two thinner cutlets so the chicken cooks quickly and evenly. You can also buy prepared chicken cutlets.
- Oregano: Aromatic Greek oregano brings an earthy flavor that pairs beautifully with the lemon and chicken.
- Kosher salt and black pepper: Season the chicken generously on both sides.
- Lemon: This second lemon seasons the chicken with another layer of fresh citrus flavor.
- Baby spinach: Wilts directly into the skillet, adding freshness and a pop of green.
How to Make Lemon Chicken Pasta
The chicken and sauce come together while the spaghetti cooks. Keep some of that starchy cooking water nearby. It prevents the aromatics from burning and turns the ricotta into a creamy sauce.
- Make the lemon ricotta. In a small bowl, stir together 4 ounces of whole-milk ricotta, the zest of 1 small lemon, 2 tablespoons of its juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon 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 2 tablespoons of olive oil. Once the oil begins to shimmer, add 1/2 small yellow onion, finely chopped, and 4 minced garlic cloves. Use a sharp knife to slice each chicken breast horizontally into two thinner cutlets. Place your non-dominant hand flat on top of the chicken and hold the knife parallel to the cutting board as you carefully slice from the thicker end toward the thinner end. You should have four pieces.
- Season and cook the chicken. Season the chicken all over with salt, black pepper, and 1/2 teaspoon oregano. Add it to the skillet and cook for 5 minutes. The onions should take on some color, but if they 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 4 ounces of baby 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 creamy ricotta sauce. Before draining the spaghetti, reserve 1 1/4 cups of the cooking water. Add the drained pasta and lemon-ricotta mixture to the skillet and toss to coat. Pour in 3/4 cup of the reserved pasta water and toss again, adding more as needed until the sauce reaches 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.
5 Tips for Creamy Lemon Chicken Pasta
- Keep the two lemons separate. The small lemon flavors the ricotta mixture, while the second lemon seasons the chicken. Zest each lemon before juicing it.
- Watch the onion and garlic carefully. They cook alongside the chicken and should take on color without burning. Add a splash of pasta water whenever the skillet looks too dry.
- Reserve more pasta water than you think you need. Start with the instructed 3/4 cup, then add more gradually. The starch in the water loosens the ricotta and helps the sauce cling to the spaghetti.
- Keep the heat low when adding the ricotta. Tossing it gently with the hot pasta and cooking water creates a creamy coating without drying out the sauce.
- Cut the chicken evenly. Thin cutlets cook more quickly and evenly than whole chicken breasts. Prepared chicken cutlets also work if you want to skip the slicing.
What to Serve with Lemon Chicken Pasta
I’m a pretty vegetable-heavy eater, so I tend to serve pasta with a simple salad, even when the dish already includes greens. Lemon Parmesan Salad or crisp Fennel Salad keeps the meal light and continues the citrusy theme.
When sweet peppers are at their peak, try this colorful Bell Pepper Salad. For a warm vegetable side, Roasted Broccoli or Mediterranean-style Sautéed Yellow Squash works well.
Serving a crowd? Add homemade garlic bread or a pan of crisp, airy focaccia for catching every bit of lemon-ricotta sauce.
More Weeknight Pasta Recipes You’ll Love
Ingredients
For the Sauce
- 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
For the Chicken and Pasta
- 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
Instructions
- 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.
Notes
- Shop this recipe: Visit our shop for Italian spaghetti, extra virgin olive oils, and aromatic Greek oregano.
Nutrition
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I have ground turkey think I could substitute this..cook with the onion etc? I’m going to try will report back in to let you know who it worked ..it sounds delish as written!
Could I use cottage cheese instead of ricotta cheese?
Hi, Donna. That may work, but it’s not something we’ve tested before ourselves. Just remember, ricotta is generally considered richer and creamier than cottage cheese, so the texture might be a bit different.
Absolutely delicious! I’ve made this at least a half dozen times. We both love lemon recipes and this is perfect. Thanks!
This was delicious! It was light and lemony and I topped it with shaved Asiago/Parm/Romano blend. The only part where I got confused was regarding lemon juice. I put all juice and zest of 1 lemon in ricotta mixture. Later recipe said to add juice and zest to pan with chicken. Luckily I had another lemon so I added juice of 1/2 lemon. I’ll make this again!!
This was so dang good! Used Trofie pasta and zucchini instead of spinach, as it’s what I had. Will try orzo next time, thanks for adding a new recipe to my book!
I love to hear that! Thanks for coming back to comment!
This was delicious! I ate it cold out the fridge the next day and it was delicious that way too! I used lemon juice from a bottle and skipped the zest but otherwise made as directed. Will for sure be having this again soon!
I did not enjoy. Cheese doesn’t become creamy, just stays lumpy. Overall wouldn’t make again.
Hi, Kara! I’m sorry this wasn’t your favorite. Ricotta cheese is creamy by nature, so I’m not quiet sure how it was lumpy. Hopefully, you can find another healthy pasta dish to try on the site. This Mediterranean Olive Oil Pasta is a fan favorite,
Hi ! Trying this recipe today ! Is the x1 portion for 2 people? Thank you!
Hi Sarah, Devin here from The Mediterranean Dish team. This recipe will serve 4-6 people, depending on their appetite. (The calorie info is for 1/6th of the total in the whole pot of pasta.) Hope this helps, let us know how it goes!
I’m confused. 11 pounds of chicken?
Hi, J! It’s one and a half (1 1/2) pounds of chicken, not 11 pounds. Hope this helps.
Really liked this. It was so creamy! I substituted chick pea pasta rotini) which made for easy mixing and gluten free. I cut up the chicken and mixed it all together. Delicious 😋
Thanks so much, Susan!
This recipe was really good! The use of ricotta cheese instead of heavy cream was nice change and really delicious. The only change I made was I grilled my chicken breast instead of cooking on the stove top. I cut it up and added it to the pasta once it was all done and mixed with the ricotta sauce.
This recipe is incredible! So very flavorful. I did make a couple of substitutions, however. I decided to try it with shrimp and it worked beautifully. I marinated the shrimp in minced garlic, and instead of using spinach, I used basil. I also used gluten-free rotini for the pasta. Because of the less starchy pasta water, I didn’t need quite as much water to loosen the sauce. This will definitely be used in my rotation. Thanks for such a great recipe.
Thanks so much for sharing your adaptations here, Bev! Sounds delish!
How much basil did you use instead of spinach?
Yay! Thanks, Susan!
Delicious! Shorten prep time with chicken tenders!
Thanks for the tip, Joan.
Wow, this was amazing! Since beginning the Mediterranean diet, I’ve been staying away from pasta, but I was SO glad to find this recipe. It was absolutely delicious and will be a staple in my weekly meals.
Thanks, Steven!
I didn’t have ricotta, but I substituted for Greek yogurt, and my goodness, this was delicious! I also added a bit of Aleppo pepper. Every bite was to die for! A definitely winner and put into the rotation.
Great to hear, Renee! Thanks for sharing that substitution. So glad it worked!
Thank you for this! I am not really allergic to dairy, but the richness of somethings can make me violently ill. I cannot wait to try this with the ricotta! And, I love the lemon flavor in anything! It looks like just what I have been looking for. I did not know that about ricotta and I’ll bet I could adapt some other recipes using it! Love your site! Thank you again!