This 30-Minute Lemon Pasta is a burst of bright, zesty flavor that feels like sunshine on a plate. Creamy, tangy, and perfectly balanced, it’s a dish that’s as quick to make as it is satisfying. With just ten minutes of prep, you’ll be savoring every bite in less than half an hour.
The al dente pasta, coated in a velvety sauce, pairs beautifully with the sharp, refreshing kick of lemon. Each forkful offers a delightful contrast of textures and tastes, making it a weeknight hero or a special treat. Plus, it’s packed with wholesome ingredients that leave you feeling both indulged and nourished.
Fresh & Zesty Ingredients for 30-Minute Lemon Pasta
- For the Chicken:
- ▢ 2 boneless, skinless chicken breasts
- ▢ 1½ Tablespoons olive oil
- ▢ 1½ teaspoons salt
- ▢ ½ teaspoon ground black pepper
- ▢ ½ teaspoon garlic powder
- ▢ Juice of half a lemon
- For the Pasta:
- ▢ 1 pound bowtie pasta (or any pasta of your choice)
- ▢ 1 teaspoon salt (for the pasta water)
- For the Sauce:
- ▢ 8 ounces whole milk ricotta
- ▢ ¼ cup freshly shredded parmesan cheese
- ▢ ¼ cup freshly shredded pecorino cheese
- ▢ 1 teaspoon ground black pepper
- ▢ 2 lemons (zest finely grated and juice extracted)
- ▢ 3 Tablespoons butter
- ▢ 2 Tablespoons minced shallot
- ▢ 2 cloves garlic (minced)
- ▢ ¼ cup white wine (or substitute with chicken broth)
- ▢ Chopped fresh parsley (or basil, for garnish)
Step-by-Step Instructions for Perfect Lemon Pasta
- Prepare the Chicken:
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Rub the chicken breasts with olive oil, salt, pepper, and garlic powder. Drizzle with lemon juice.
- Arrange the chicken on the baking sheet and bake for 15 minutes, or until a meat thermometer inserted into the thickest part reads 165°F.
- Remove the chicken from the oven and let it rest for 10 minutes. Slice into strips.
- Cook the Pasta:
- Bring a large pot of water to a boil. Add 1 teaspoon salt and the pasta. Cook according to the package instructions until al dente.
- Drain the pasta, reserving 1 cup of pasta water for the sauce.
- Make the Sauce:
- While the pasta cooks, combine ricotta, parmesan, pecorino, pepper, lemon zest, and lemon juice in a food processor or blender. Pulse until smooth and creamy. Set aside.
- Heat a large saucepan over medium heat. Add butter, then sauté the shallot until translucent. Add garlic and cook until fragrant.
- Deglaze the pan with white wine (or chicken broth), letting it cook off for 30-60 seconds while stirring to loosen any browned bits.
- Add ½ cup of reserved pasta water to the pan, then whisk in the ricotta mixture. Bring to a light boil and cook for 1 minute, whisking constantly.
- Assemble the Dish:
- Stir the cooked pasta into the sauce until well combined. Turn off the heat.
- Transfer the pasta to a serving platter. Arrange the sliced chicken over the top and garnish with chopped parsley (or basil).
Perfect Pairings: Sauce and Topping Ideas
While the lemon ricotta sauce is already a star, you can elevate this dish with a few extra touches. Try adding a sprinkle of red pepper flakes for a hint of heat or a handful of toasted pine nuts for a nutty crunch. If you’re feeling adventurous, drizzle a bit of truffle oil over the finished dish for a luxurious twist. Fresh herbs like basil or parsley are a must, but don’t shy away from adding a few sun-dried tomatoes for a burst of tangy sweetness.
Quick and Easy Serving Suggestions
This lemon pasta is a complete meal on its own, but it pairs beautifully with a simple side salad or garlic bread. For a lighter option, serve it alongside steamed asparagus or roasted broccoli. If you’re hosting, consider plating the pasta in individual bowls and topping each with a few slices of chicken for a restaurant-worthy presentation. Don’t forget a wedge of lemon on the side for an extra zesty kick!
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or chicken broth to the pasta before microwaving or warming it on the stovetop. This helps keep the sauce creamy and prevents it from drying out. If the chicken seems a bit dry, drizzle a little olive oil or lemon juice over it before reheating. For best results, reheat gently over medium heat, stirring occasionally.
Time-Saving Hacks for Busy Cooks
To shave off a few minutes, consider using pre-cooked rotisserie chicken instead of roasting your own. You can also prep the sauce ingredients ahead of time—blend the ricotta mixture and store it in the fridge until you’re ready to cook. If you’re short on time, skip the wine deglazing step and use chicken broth instead. It still adds depth of flavor without the extra step!
Recipe Variations to Try
This recipe is super versatile! Swap the chicken for shrimp or grilled tofu for a different protein option. If you’re not a fan of ricotta, try using goat cheese or cream cheese for a tangier sauce. For a gluten-free version, use your favorite gluten-free pasta and ensure all other ingredients are gluten-free compliant. You can even add a handful of spinach or kale to the sauce for a boost of greens.
30-Minute Lemon Pasta
Ingredients
For the chicken
- 2 boneless, skinless chicken breasts
- 1½ Tablespoons olive oil
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- Juice of half a lemon
For the pasta
- 1 pound bowtie pasta, any pasta will do
- 1 teaspoon salt, for the pasta water
- 8 ounces whole milk ricotta
- ¼ cup freshly shredded parmesan cheese
- ¼ cup freshly shredded pecorino cheese
- 1 teaspoon ground black pepper
- 2 lemons, zest (finely grated) and juice of
- 3 Tablespoons butter
- 2 Tablespoons minced shallot
- 2 cloves garlic
- ¼ cup white wine, can substitute Chicken Broth
- Chopped fresh parsley, basil will work, too
Instructions
- For the chicken
- Prep. Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Season. Rub the chicken breasts with olive oil, salt, pepper, and garlic powder. Drizzle with lemon juice.
- Roast. Arrange the chicken on the baking sheet and bake for 15 minutes or until a meat thermometer inserted into the thickest part of the largest piece reads 165°F. You can start on the pasta and sauce while the chicken cooks.
- Rest. Remove the chicken from the oven and allow it to rest for 10 minutes. Slice the chicken.
- For the pasta and sauce
- Boil the pasta. Bring a large pot of water to a boil and add the salt followed by the pasta. Cook per the package’s instructions until al dente. Drain, reserving 1 cup of pasta water.
- Make the sauce. While the pasta is cooking, add the ricotta, parmesan, pecorino, pepper, lemon zest, and lemon juice to a food processor or blender. Pulse until smooth and creamy. Set aside.
- Saute. Heat a large saucepan over medium heat and add the butter. Add the shallot and saute until translucent. Add the garlic and saute until fragrant.
- Deglaze. Add the wine to the pan and let it cook off for 30-60 seconds, stirring here and there to knock any brown bits from the bottom of the pan.
- Make it saucy. Add 1⁄2 cup of the reserved pasta water to the pan and whisk in the ricotta mixture. Allow everything to come to a light boil and cook for 1 minute, whisking constantly.
- Put it all together. Stir the cooked pasta into the sauce until well combined. Turn the heat off and transfer the pasta to a serving platter. Arrange the chicken over the top and garnish with parsley (or basil).