Pesto Chicken Pasta

with Broccoli & Lemon Ricotta

25 MIN

+$6.99/serving 4 Servings

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Make it 4 Servings

From the Test Kitchen

This simple pasta—featuring tender chicken and roasted broccoli and onion—gets a bright flavor boost from our herbaceous basil pesto, plus a dollop of creamy lemon ricotta served on top.
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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Chopped Chicken Breast
¾ lb Lumaca Rigata Pasta
⅓ cup Basil Pesto
1 Red Onion
1 Lemon
¼ tsp Crushed Red Pepper Flakes
1 cup Part-Skim Ricotta Cheese
1 lb Broccoli

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. In a bowl, combine the ricotta, lemon zest, the juice of all 4 lemon wedges, and a drizzle of olive oil. Season with salt and pepper.

2 Roast the vegetables

Line a sheet pan with foil. Place the broccoli florets and onion wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked chicken, roasted vegetables, pesto, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta. Serve any remaining lemon wedges on the side. Enjoy!