Lemon Ricotta Pasta With Salt & Pepper Chicken + My grandma’s famous side salad

Lemon Ricotta Pasta With Salt & Pepper Chicken + My Grandma’s Famous Side Salad

Ingredients

Lemon Ricotta Pasta

• 8 oz pasta (spaghetti or rigatoni)

• 1 cup ricotta cheese

• Zest of 1 lemon

• 2–3 tablespoons fresh lemon juice

• ¼ cup grated parmesan cheese

• 2 tablespoons olive oil

• Salt and pepper, to taste

• ¼ cup reserved pasta water

Salt and Pepper Chicken

• 2 boneless, skinless chicken thighs or breasts

• 1 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• Optional: garlic powder or Italian seasoning

My Grandma’s Side Salad

• Chopped romaine lettuce

• Cherry tomatoes, halved

• Avocado, sliced

• Fresh lemon juice

• Olive oil

• Salt and pepper

Instructions

1. Cook the Pasta

Bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve about ¼ cup of pasta water before draining.

2. Make the Chicken

Season the chicken with salt and pepper on both sides.

Heat olive oil in a pan over medium heat. Cook the chicken for about 5–7 minutes per side, or until fully cooked and golden on the outside. Let it rest for a few minutes, then slice.

3. Make the Lemon Ricotta Sauce

In a large bowl, mix together the ricotta, lemon zest, lemon juice, parmesan, olive oil, salt, and pepper.

Add the hot pasta directly into the bowl and toss to combine. Add a splash of reserved pasta water as needed to loosen the sauce and make it creamy.

4. Make the Salad

In a bowl, combine the romaine, tomatoes, and avocado.

Drizzle with fresh lemon juice and olive oil, then season with salt and pepper. Toss gently.

5. Assemble

Plate the pasta and top with sliced salt and pepper chicken. Serve with the side salad.

Notes

• Add more lemon juice if you want it brighter, or more parmesan if you want it richer

• This pasta is best served right away while it’s creamy

• You can swap chicken for grilled shrimp or keep it vegetarian

• Feel free to blend the ricotta for a smoother sauce!

Lemon Ricotta Pasta with Salt and Pepper Chicken and My Grandma’s Side Salad

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Yield

2 to 3 servings

Category

Dinner

Difficulty

Easy

Ingredients

For the Lemon Ricotta Pasta

• 8 ounces pasta
• 1 cup ricotta cheese
• Zest of 1 lemon
• 2 to 3 tablespoons fresh lemon juice
• 1 quarter cup grated parmesan
• 2 tablespoons olive oil
• Salt and black pepper
• 1 quarter cup reserved pasta water

For the Salt and Pepper Chicken

• 2 chicken thighs or breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 half teaspoon black pepper

For My Grandma’s Side Salad

• Romaine lettuce chopped
• Cherry tomatoes halved
• 1 avocado sliced
• Fresh lemon juice
• Olive oil
• Salt and black pepper

Instructions

1. Cook the pasta: Bring a pot of salted water to a boil and cook pasta according to package instructions Reserve some pasta water then drain
2. Cook the chicken: Season chicken with salt and pepper Heat olive oil in a pan over medium heat Cook chicken for 5 to 7 minutes per side until golden and cooked through Let rest then slice
3. Make the sauce: In a large bowl mix ricotta lemon zest lemon juice parmesan olive oil salt and pepper
4. Combine: Add hot pasta to the ricotta mixture Toss together adding pasta water as needed until creamy
5. Make the salad: Toss romaine tomatoes and avocado with lemon juice olive oil salt and pepper
6. Assemble: Plate pasta and top with sliced chicken Serve with salad on the side

Note: Add more lemon for brightness or more parmesan for richness

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