Lemon Ricotta Pasta With Roasted Chicken and Broccoli
- GFGluten-Free
- LCLow Carb
- SFSugar Free
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.
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