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Lemon chicken pasta on a plate with a fork.
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4.63 from 24 votes

Lemon Chicken Pasta

This easy lemon chicken pasta combines tender chicken, spaghetti, and spinach with a bright, creamy ricotta sauce. Fresh lemon, garlic, oregano, and a pinch of red pepper flakes add bold flavor without heavy cream.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American, Italian
Servings: 6
Author: Summer Miller

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

Nutrition

Calories: 365.1kcal | Carbohydrates: 34.4g | Protein: 32.3g | Fat: 10.8g | Saturated Fat: 3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 82.2mg | Sodium: 359.9mg | Potassium: 700.3mg | Fiber: 2.8g | Sugar: 2.4g | Vitamin A: 1898.6IU | Vitamin C: 27.1mg | Calcium: 86.7mg | Iron: 1.8mg

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