Description
This 30-Minute Lemon Pasta recipe features tender roasted chicken breasts served atop a creamy lemony pasta made with ricotta, Parmesan, and pecorino cheeses. The dish is brightened with fresh lemon zest and juice, a hint of garlic and shallots, and finished with fresh herbs for a delightful, quick dinner perfect for busy weeknights.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1½ Tablespoons olive oil
- 1½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- Juice of half a lemon
Pasta and Sauce
- 1 pound bowtie pasta (or any pasta)
- 1 teaspoon salt (for pasta water)
- 8 ounces whole milk ricotta
- ¼ cup Parmesan cheese
- ¼ cup freshly shredded pecorino cheese
- 1 teaspoon ground black pepper
- Zest and juice of 2 lemons
- 3 Tablespoons butter
- 2 Tablespoons minced shallot
- 2 cloves garlic, minced
- ¼ cup white wine (can substitute chicken broth)
- Chopped fresh parsley or basil for garnish
Instructions
- Prep the chicken: Preheat your oven to 450°F and line a baking sheet with parchment paper for easy cleanup.
- Season the chicken: Rub the chicken breasts with olive oil, then season them evenly with salt, black pepper, and garlic powder. Drizzle with the juice of half a lemon to add brightness.
- Roast the chicken: Place the chicken breasts on the prepared baking sheet and roast in the oven for 15 minutes or until the internal temperature reaches 165°F. You can begin preparing the pasta and sauce while the chicken cooks.
- Rest and slice the chicken: Remove the chicken from the oven and let it rest for 10 minutes to keep it juicy. Then slice the chicken into strips or bite-sized pieces.
- Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water for the sauce.
- Make the cheese and lemon sauce: In a food processor or blender, combine ricotta, Parmesan, pecorino, black pepper, lemon zest, and lemon juice. Pulse until the mixture is smooth and creamy. Set aside.
- Sauté aromatics: Heat a large saucepan over medium heat and melt the butter. Add the minced shallot and sauté until translucent. Then add the minced garlic and sauté for about 30 seconds until fragrant.
- Deglaze the pan: Pour the white wine into the pan and cook for 30 to 60 seconds, stirring occasionally to loosen any browned bits on the bottom of the pan.
- Combine sauce and pasta water: Add half a cup of the reserved pasta water to the pan, whisking in the ricotta cheese mixture. Bring the sauce to a light boil and cook for 1 minute while whisking constantly to meld the flavors and thicken slightly.
- Toss pasta with sauce: Add the drained pasta to the sauce and gently stir until it is well coated and heated through. Turn off the heat.
- Serve: Transfer the pasta to a serving platter and arrange the sliced roasted chicken on top. Garnish with chopped fresh parsley or basil for a fresh, colorful finish.
Notes
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F without overcooking.
- If you don’t have white wine, chicken broth is a great substitute for deglazing.
- Reserve pasta water carefully as it helps to loosen and emulsify the sauce, giving it a silky texture.
- For extra zestiness, add more lemon zest or a sprinkle of lemon juice just before serving.
- This recipe is flexible—any pasta shape you have on hand will work.
