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!

A Recipe by Madeline May

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

Dinner • Lemon • Pasta

Prep

15 mins

Cook

20 mins

Total

35 mins

Yield

2–3 servings

Category

Dinner

Difficulty

Easy

Bright lemon ricotta pasta tossed until creamy, paired with simply seasoned chicken and my grandma's fresh side salad. It's an easy dinner that feels light, comforting, and perfect for any night of the week.

Ingredients

Lemon Ricotta Pasta

• 8 ounces pasta
• 1 cup ricotta cheese
• Zest of 1 lemon
• 2–3 tablespoons fresh lemon juice
• ¼ cup grated Parmesan
• 2 tablespoons olive oil
• Kosher salt and black pepper, to taste
• ¼ cup reserved pasta water

Salt and Pepper Chicken

• 2 chicken thighs or breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

My Grandma's Side Salad

• Chopped romaine lettuce
• Cherry tomatoes, halved
• 1 avocado, sliced
• Fresh lemon juice
• Olive oil
• Kosher salt and black pepper

Instructions

1. Cook the pasta Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve ¼ cup of the pasta water before draining.
2. Cook the chicken Season the chicken with the salt and pepper. Heat the olive oil in a skillet over medium heat and cook for 5–7 minutes per side until golden and cooked through. Let rest before slicing.
3. Make the sauce Stir together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, salt, and pepper in a large bowl.
4. Combine Add the hot pasta and toss, adding the reserved pasta water as needed until silky and creamy.
5. Make the salad Toss the romaine, tomatoes, and avocado with lemon juice, olive oil, salt, and pepper.
6. Serve Top the pasta with the sliced chicken and serve with My Grandma's Side Salad.

Storage

Store leftover pasta, chicken, and salad separately in airtight containers. The pasta and chicken will keep for up to 3 days.

Make Ahead

Cook the chicken and prepare the ricotta mixture ahead of time. Cook the pasta just before serving for the best texture.

A Note from Madeline May

Add an extra squeeze of lemon for a brighter finish or a little more Parmesan if you prefer an even richer sauce.

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A Recipe by Madeline May • madelinemayco.com

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