Lemony Ricotta & Chicken Pasta

1. 1
   prep · ~12 min

   Cook the pasta until al dente.

   1.Bring a large pot of water to a rolling boil.

   2.Add salt to the boiling water.

   3.Cook the pasta according to package directions until just al dente.

   4.Reserve 1 cup of the starchy pasta water, then drain the pasta in a colander.
2. 2
   mix · ~2 min

   Make the lemon-ricotta sauce.

   1.In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, and grated parmesan.

   2.Stir until smooth and creamy.

   3.Season with a pinch of black pepper.

   TIPBring ricotta to room temperature for a smoother, creamier sauce that won't clump.
3. 3
   saute · ~8 min

   Sauté the chicken until golden.

   1.Pat the chicken pieces dry and season them with salt.

   2.Heat olive oil in a large skillet over medium-high heat.

   3.Add the chicken in a single layer and cook without moving until golden brown, about 3-4 minutes.

   4.Flip and cook until fully cooked through, about 3-4 more minutes.
4. 4
   saute · ~1 min

   Bloom the garlic with the chicken.

   1.Reduce the heat to medium-low.

   2.Add the minced garlic to the skillet with the chicken.

   3.Stir constantly for 30-60 seconds until fragrant, being careful not to let it burn.

   TIPWatch the garlic closely. If it burns, it turns bitter and will ruin the sauce.
5. 5
   mix · ~2 min

   Toss everything together with pasta water.

   1.Remove the skillet from the heat.

   2.Add the drained pasta and the lemon-ricotta sauce to the skillet.

   3.Add 1/4 cup of the reserved pasta water and toss well to coat every strand.

   4.Add more pasta water, one tablespoon at a time, until the sauce is silky and perfectly coats the pasta.

   TIPThe starchy pasta water is the key to a restaurant-quality, non-sticky sauce. Don't skip it.
6. 6
   serve

   Garnish and serve immediately.

   Divide the pasta among warm bowls. Top with extra grated parmesan, fresh basil, and another crack of black pepper.

Cuisines we love