Ricotta Pasta With Chicken and Broccoli

Olivia Homecook
by Olivia Homecook
2 Portion
25 min

This simple and rather healthy recipe makes for a perfect quick lunch or dinner using minimal ingredients!

The sauce can be made in advance and stored in an airtight container in the fridge, and when you want to use it, all you need to do is boil the pasta and add some of the pasta water, as stated in the recipe. Just don't keep it too long, 1 day is great, but not more than 4 days.

If you choose to use more chicken, just increase the amount of lemon, salt, and pepper. I find that it is important to add lemon and salt to chicken and let it marinate for a few minutes to get rid of any gamey flavour, hence why it is good to do it at the beginning for better cooking efficiency.

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Ricotta Pasta With Chicken and Broccoli
Recipe details
  • 2  Portion
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Marinate chicken
  • 2 inner fillet / ~80g chicken
  • ½ tbsp lemon juice (approx. ¼ of a lemon)
  • ½ tsp salt
  • Pinch of black pepper
  • Lemon zest can be set aside to be used later if desired.
Pasta sauce
  • 1-2 garlic cloves
  • 1 tsp oil
  • ½ tsp salt (more if needed)
  • Pinch of black pepper. ½tbsp lemon juice (approx. ¼ of a lemon)
  • 1 cup brocolli
  • 100g ricotta (just under 1 cup)
  • 1½ tsp parmesan
Marinate chicken
Cut the chicken into strips and ½ tbsp lemon juice to the chicken, along with salt and pepper, mix to fully coat.
Let sit while you prepare the rest of the dish.
Pasta sauce
Prepare the brocolli. If using frozen, defrost and cut into chunks / strips. Defrosted brocolli are usually already a little soft, but maybe a little soggy, so using you hands, squeeze the brocolli gently over the sink to get rid of the excess water. If using fresh, wash and cut the brocolli up into chunks / strips, then place in a bowl with a little water (~1 tbsp) and microwave on high for a minute or two, or until softened, usually no more than 4 minutes.
Crush and mince the garlic, then place in the pan with oil over medium heat.
Place another pan with the boiled water over high heat, once bubbling, add the pasta, remember to salt the water.
Cook until al dente per the pasta's suggested time.
Once the garlic has begun to sizzle, turn the heat up to medium-high, add the chicken and fry until cooked through and slightly browned.
Add the brocolli and cook until brocolli has reached desired texture, usually 2-3 minutes.
Take the pan with the chicken and brocolli off the heat, turn the stove down to low heat.
Add the ricotta, parmesan, 1/2 tsp lemon juice, salt and pepper.
Add more salt and/or pepper than the suggested amount if desired.
Place the pan back onto the heat, stir, then check if the pasta is ready. If it is, add it into the pan with the sauce and a few tablespoons of pasta water. I added around 7 tablespoons, but keep adding pasta water until the desired sauce consistency is reached.
Serve immediately, optionally topped with the saved lemon zest, more parmesan, or with herbs.