Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and Pepper
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 1 Tbsp grated zest and 3 Tbsp juice from 1 lemon
- 1 pound spaghetti
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 Tbsp finely chopped fresh parsley
Preparation
Step 1
1) Bring 4 quarts water to boil in a large pot. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tbsp oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice crosswise.
2) Heat remaining oil in now-empty skillet over medium heat until shimmering. Cook garlic and 3/4 tsp pepper until fragrant, about 30 seconds. Add lemon juice and simmer until reduced to 1 Tbsp, about 1 minute. Off heat, add chicken and any accumulated juices.
3) Meanwhile, add 1 Tbsp salt and pasta to boiling water and cook until al dente. Combine ricotta, Parmesan, lemon zest, and 1/4 tsp salt in medium bowl. Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Stir in ricotta mixture, chicken, parsley, and 1/2 cup reserved pasta water, adding more pasta water as needed. Season with salt and pepper. Serve.