Lemon Ricotta Pasta With Roasted Chicken and Broccoli

Name: Lemon Ricotta Pasta With Roasted Chicken and Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large chicken breasts, butterflied and pounded thin; 2½ cups broccoli florets (fresh or frozen); 2 tbsp olive oil; salt and pepper (to taste); 1 tbsp garlic powder; 2 tsp paprika; 2 tbsp grated parmesan cheese; 2 tbsp fresh lemon juice; lemon slices (optional, for flavor while cooking); 8 oz preferred pasta; 1 cup whole-milk ricotta; ¼ cup grated parmesan; ¼ cup finely chopped parsley; 1 large lemon, juice and zest; 1 garlic clove, minced; 1 tbsp olive oil; salt and black pepper (to taste); ¼ cup reserved water from pasta (optional, if needed); extra parmesan cheese for serving

Published on July 29, 2021 by Sarah Troester

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This easy lemon ricotta pasta with chicken and broccoli makes a delish weeknight meal ready in less than 30 minutes. Juicy tender chicken with roasted broccoli made on one sheet pan and then tossed with a lemony ricotta cream sauce, minimal effort is needed for this delicious meal.

One of my absolute favorite flavor combos is ricotta and lemon. In fact, when that I need a quick sweet fix, I’ll mix up a bowl of ricotta and fresh lemon – it’s perfection!

I love this zesty lemon chicken ricotta pasta with roasted broccoli because it makes a delish weeknight meal ready in less than 30 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort; that’s my kind of recipe! And the best part? This lemon ricotta chicken recipe is mostly made on one sheet pan!

If you love the zesty flavor that lemons bring like me, you’ll love how their juice and zest can take a simple dish and transform it into pure sunshine.

And then you have the creaminess of the ricotta. This dish brings it all! To make this easy pasta dish healthier and more filling, you can’t forget to add your greens.

Ingredients for lemon risotto pasta with chicken and roasted broccoli

To make this sheet pan lemon risotto pasta with chicken and roasted broccoli dish, you’ll need a few ingredients that you can get at almost any grocery store or even online!

Here’s what we are working with for this recipe:

chicken – you will want to butterfly the chicken breasts as thin as possible; this will give it a nice sear when cooking.
pasta – I love the heartiness that pappardelle pasta brings, but any pasta works great!
ricotta
parmesan cheese
broccoli florets, frozen or fresh
lemon juice and zest plus wedges for extra flavor in cooking and for serving
extra virgin olive oil
garlic
paprika
fresh parsley
salt and pepper

How to make easy lemon ricotta pasta with roasted chicken and broccoli

Heat oven to 425 F. Arrange thinly pounded chicken breasts and broccoli florets on a sheet pan. Brush the chicken with olive oil on both sides. Drizzle olive oil over broccoli to coat.
Season chicken and broccoli with salt, pepper, garlic powder and paprika. Sprinkle over parmesan cheese. Drizzle over lemon juice. Place lemon wedges under and on top of chicken breasts and broccoli florets, if using. Bake for 20 minutes.
While chicken and broccoli are baking cook pasta according to package directions and combine all lemon ricotta ingredients in a bowl.
Drain and return pasta to the same pot; add the ricotta sauce and roasted broccoli. Stir well to evenly coat the pasta in the sauce.
Cut the chicken into bite size pieces and divide the ricotta and broccoli pasta into bowls; serve with chicken on top.

Substitutions for lemon ricotta pasta with chicken and roasted broccoli

If you love fresh and creamy pasta ready in no time– inexpensive, and kids approved, this recipe is for you!

You could easily swap the broccoli for spinach or asparagus or the chicken for another protein like salmon or scallops, even steak would work well. This lemon ricotta pasta dish would also make a great vegetarian dish sans meat.

If you are sticking with a more low carb or keto diet, you could sub out the pasta all together or serve over zoodles or spaghetti squash. In all honesty, the tender juicy chicken and broccoli tossed with creamy lemon ricotta sauce is so satisfying in itself and would make a complete meal. I would just recommend adding more broccoli when roasting on the sheet pan. The sky is the limit with this sheet pan recipe.

Can I meal prep lemon ricotta pasta with roasted chicken and broccoli?

Yes! This lemon ricotta pasta with roasted chicken and broccoli makes an easy and super delicious meal prep. This dish keeps well and makes great leftovers because it has time to soak up all the lemony sauce. This lemon ricotta pasta recipe is mostly made on one sheet pan which mean less time spent prepping on the weekends and more time for you to enjoy, love that!

For the full recipe of this lemon ricotta pasta with roasted chicken and broccoli meal prep, check-out mealpreponfleek.com

That’s all I’ve got for the lemon ricotta pasta with chicken and roasted broccoli!

I hope you enjoy this deliciously simple lemon ricotta pasta with chicken and roasted broccoli recipe as much as our little tribe has time and time again. Please leave us a star review and comment if you make this recipe.

If you have any questions or comments, feel free leave them below. I answer every single question as quickly as I can.

Happy cooking! And thanks for being part of my tribe, The Tasteful Tribe!

Lemon Ricotta Pasta With Roasted Chicken and Broccoli

This easy lemon ricotta pasta with chicken and roasted broccoli makes a delish weeknight meal ready in less than 30 minutes. Juicy tender chicken with roasted broccoli made on one sheet pan and then tossed with a lemony ricotta cream sauce, minimal effort is needed for this delicious meal.

Servings:

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

For the roasted chicken and broccoli

2 large chicken breasts, butterflied and pounded thin, We love ButcherBox chicken!
2½ cups broccoli florets, fresh or frozen
2 tbsp olive oil
salt and pepper , to taste
1 tbsp garlic powder
2 tsp paprika
2 tbsp grated parmesan cheese
2 tbsp fresh lemon juice
lemon slices, optional, for flavor while cooking

For the lemon ricotta pasta

8 oz preferred pasta
1 cup whole-milk ricotta
¼ cup grated parmesan
¼ cup finely chopped parsley
1 large lemon, juice and zest
1 garlic clove, minced
1 tbsp olive oil
salt and black pepper, to taste
¼ cup reserved water from pasta, optional, if needed
extra parmesan cheese for serving

Instructions

Heat oven to 425 F. Arrange thinly pounded chicken breasts and broccoli florets on a sheet pan. Brush the chicken with olive oil on both sides. Drizzle olive oil over broccoli to coat.
Season chicken and broccoli with salt, pepper, garlic powder and paprika. Sprinkle over parmesan cheese. Drizzle over lemon juice. Place lemon wedges under and on top of chicken breasts and broccoli florets, if using. Bake for 20 minutes.
While chicken and broccoli are baking cook pasta according to package directions and combine all lemon ricotta ingredients in a bowl.
Reserve ¼ cup pasta water. Drain and return pasta to the same pot; add the ricotta sauce and roasted broccoli. Stir well to evenly coat the pasta in the sauce.
Cut the chicken into bite size pieces and divide the ricotta and broccoli pasta into bowls; serve with chicken on top.

Equipment

1 sheet pan

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