Lemon Basil Ricotta Chicken Pasta With Garlic Brown Butter Drizzle

Looking for a pasta dish that’s both comforting and bursting with fresh flavors? This Lemon Basil Ricotta Chicken Pasta with Garlic Brown Butter Drizzle is exactly what you need! Tender chicken, creamy ricotta, bright lemon, fragrant basil, and a luscious garlic brown butter sauce come together in perfect harmony. It’s a surprisingly easy recipe that delivers restaurant-quality results, making it ideal for a weeknight dinner or a special occasion. Get ready to experience a symphony of tastes in every bite!

What You’ll Need: The Ingredient Lineup

• Boneless, Skinless Chicken Breasts (2, ≈250g / 8oz): We’re using chicken breasts for their lean protein and mild flavor. Slicing them into strips ensures they cook quickly and evenly, and allows them to integrate beautifully with the pasta and sauce.
• Penne Pasta (250g / 9oz): Penne is a classic choice for creamy sauces because its ridges and tubular shape hold the sauce wonderfully. Feel free to substitute with other short pasta shapes like rigatoni or fusilli if you prefer.
• Ricotta Cheese (200g / 7oz): Full-fat ricotta is key here for a rich and creamy texture. The ricotta forms the base of our sauce, providing a lovely tang and a velvety mouthfeel.
• Lemon Zest (from 1 lemon, ≈1 tsp): Lemon zest adds a concentrated burst of citrusy aroma and flavor. Be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
• Lemon Juice (2 tbsp): Freshly squeezed lemon juice brightens the entire dish, balancing the richness of the ricotta and butter.
• Fresh Basil Leaves (¼ cup / 10g, finely chopped): Fresh basil is essential for its sweet, slightly peppery flavor. Chop it finely to release its aromatic oils.
• Garlic (4 cloves, minced): We’re using garlic in two ways! Two cloves are minced into the ricotta sauce for a subtle garlic flavor, while the other two are used in the brown butter drizzle for a more pronounced, nutty garlic taste.
• Unsalted Butter (4 tbsp / 60ml): Unsalted butter allows you to control the saltiness of the dish. It’s the star of the brown butter drizzle, lending a rich, nutty flavor.
• Olive Oil (2 tbsp / 30ml): Olive oil is used for sautéing the chicken, adding a healthy fat and subtle flavor.
• Salt (½ tsp + more to taste): Salt enhances all the other flavors in the dish. We use a base amount and then adjust to taste.
• Black Pepper (¼ tsp, freshly ground): Freshly ground black pepper adds a subtle spice and complexity.
• Grated Parmesan Cheese (¼ cup / 25g): Parmesan cheese provides a salty, umami-rich finish. Use freshly grated Parmesan for the best flavor.
• Fresh Parsley (1 tbsp / 5g, chopped): Parsley adds a pop of color and freshness as a garnish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Penne Pasta: Feel free to swap penne for other short pasta shapes like rigatoni, fusilli, or farfalle.
• Ricotta Cheese: If you can’t find ricotta, you can use mascarpone cheese for an even richer sauce, or cottage cheese (blended until smooth) for a lighter option.
• Fresh Basil: While fresh basil is preferred, you can use 1 tablespoon of dried basil in a pinch.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions for Lemon Basil Ricotta Chicken Pasta

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out! Add the penne pasta and cook according to package directions, usually 10-12 minutes, until al dente. Al dente means “to the tooth” in Italian, indicating the pasta should be firm to the bite. Before draining, reserve about ½ cup of the pasta water. This starchy water is liquid gold; it helps create a creamy sauce that clings beautifully to the pasta. Drain the pasta thoroughly.
2. Prepare the Chicken: While the pasta is cooking, pat the chicken strips completely dry with paper towels. This is essential for achieving a good sear. Season the chicken generously with ¼ teaspoon of salt and a pinch of black pepper. Don’t be shy with the seasoning!
3. Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken strips in a single layer (work in batches if necessary to avoid overcrowding the pan). Sauté for 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a plate and cover to keep warm.
4. Make the Ricotta Mixture: In a medium-sized bowl, combine the ricotta cheese, lemon zest, lemon juice, finely chopped fresh basil, ¼ teaspoon of salt, ¼ teaspoon of black pepper, and the 2 cloves of minced garlic. Stir vigorously until the mixture is smooth and well combined. Taste and adjust seasoning as needed – you might want a little more lemon juice for extra brightness.
5. Combine Pasta and Ricotta: Return the drained pasta to the pot. Add the ricotta mixture and a splash (about 2-3 tablespoons) of the reserved pasta water. Toss everything together until the pasta is evenly coated in the creamy ricotta sauce. If the sauce seems too thick, add a little more pasta water, one tablespoon at a time, until you reach your desired consistency. Gently fold in the cooked chicken strips.
6. Prepare the Garlic Brown Butter Drizzle: In a small saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Once melted, add the 2 minced garlic cloves. Cook for 1-2 minutes, swirling the pan constantly, until the butter turns a beautiful nutty amber color and the garlic is fragrant. Be careful not to burn the garlic, as it will become bitter. The key is to cook it gently until it infuses the butter with its flavor.
7. Plate and Serve: Divide the creamy pasta among shallow bowls. Drizzle generously with the warm garlic brown butter. Sprinkle with grated Parmesan cheese and a scattering of chopped fresh parsley for a pop of color and freshness. Serve immediately while the butter is glossy and the pasta is warm.

Tips for the Best Flavor

The quality of your ingredients significantly impacts the final flavor of this dish. Use fresh lemon zest and juice, and opt for high-quality ricotta cheese. Fresh basil is a must – dried basil simply doesn’t compare. Don’t skimp on the salt; it’s essential for bringing out all the flavors.

Why Brown Butter Takes This Pasta to the Next Level

Brown butter, or beurre noisette, is butter that has been cooked until the milk solids have browned, creating a rich, nutty flavor. This process transforms ordinary butter into something extraordinary. The browned milk solids add depth and complexity to the sauce, complementing the bright lemon and fresh basil beautifully. The garlic infused into the brown butter adds another layer of savory goodness.

Adjusting the Lemon Intensity

If you prefer a more pronounced lemon flavor, feel free to add more lemon zest or juice to the ricotta mixture. Start with an extra teaspoon of zest or a tablespoon of juice and taste as you go. Conversely, if you prefer a milder lemon flavor, reduce the amount accordingly. This recipe is easily customizable to your preferences.

Make-Ahead Considerations

While this pasta is best served immediately, you can prep some components ahead of time. The ricotta mixture can be made up to a day in advance and stored in the refrigerator. The chicken can also be cooked ahead of time and reheated gently before adding to the pasta. However, the garlic brown butter should be made just before serving to ensure its optimal flavor and texture.

Frequently Asked Questions (FAQ)

• Can I use a different type of pasta? Yes, you can! Penne is a great choice because it holds the sauce well, but rotini, fusilli, or farfalle would also work nicely.
• Is it possible to make this dish vegetarian? Absolutely! Simply omit the chicken and add some sautéed vegetables, such as spinach, mushrooms, or zucchini.
• Can I freeze leftovers? While you can freeze leftovers, the texture of the ricotta sauce may change upon thawing. It’s best enjoyed fresh.

This Lemon Basil Ricotta Chicken Pasta with Garlic Brown Butter Drizzle is a delightful and flavorful dish that’s perfect for a weeknight dinner or a special occasion. The combination of creamy ricotta, bright lemon, fragrant basil, and nutty brown butter is simply irresistible. Don’t forget to save this recipe to Pinterest for later!

recipe creamy ricotta chicken pasta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jade Monroe
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This Lemon Basil Ricotta Chicken Pasta is a comforting and flavorful dish featuring tender chicken, creamy ricotta, bright lemon, and a luscious garlic brown butter sauce. It’s a surprisingly easy recipe perfect for a weeknight meal or special occasion.

---

Ingredients

Scale 1x2x3x

• 250g chicken breasts, sliced, seasoned
• 250g penne pasta
• 200g ricotta cheese, full-fat
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 10g fresh basil, chopped
• 4 cloves garlic, minced
• 60ml unsalted butter
• 30ml olive oil
• 0.5 tsp salt + to taste
• 0.25 tsp black pepper
• 25g Parmesan cheese, grated
• 5g fresh parsley, chopped

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook Pasta: Boil pasta until al dente, reserving 1/2 cup pasta water.
2. Prepare Chicken: Pat chicken dry and season with salt and pepper.
3. Sauté Chicken: Sauté chicken in olive oil until cooked through.
4. Make Ricotta Mixture: Combine ricotta, lemon zest, lemon juice, basil, garlic, salt, and pepper.
5. Combine Pasta & Ricotta: Toss pasta with ricotta mixture and pasta water. Fold in chicken.
6. Prepare Brown Butter: Melt butter with garlic, cook until golden brown.
7. Plate & Serve: Drizzle with brown butter, sprinkle with Parmesan and parsley.

Notes

Use high-quality ricotta and fresh basil for the best flavor. Don’t overcook the garlic in the brown butter to avoid bitterness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Sauté
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 15 g
• Sodium: 500 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 100 mg