Lemon-Basil-Ricotta Spaghetti Recipe

Name: Lemon-Basil-Ricotta Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Spaghetti; 1/2 cups Olive Oil, Divided; ⅓ cups Lemon Juice, Divided; 1 whole Chicken Breast, Cubed; 1 cup Shrimp, Peeled And Deveined; 2 cloves Garlic, Minced; 3 whole Green Onions, Chopped; 5 whole Large Mushrooms, Sliced; 2 Tablespoons Black Pepper; 1/4 cups Fresh Basil, Chopped, Plus More For Garnish; 1/4 cups Half-and-half; 1/2 cups Ricotta Cheese; Shredded Parmesan Cheese For Garnish

Servings: persons

1/2 pounds Spaghetti
1/2 cups Olive Oil, Divided
⅓ cups Lemon Juice, Divided
1 whole Chicken Breast, Cubed
1 cup Shrimp, Peeled And Deveined
2 cloves Garlic, Minced
3 whole Green Onions, Chopped
5 whole Large Mushrooms, Sliced
2 Tablespoons Black Pepper
1/4 cups Fresh Basil, Chopped, Plus More For Garnish
1/4 cups Half-and-half
1/2 cups Ricotta Cheese
Shredded Parmesan Cheese For Garnish

1
1.
2
Cook pasta according to package directions (I use heavily salted water when I cook mine because it adds more flavor).
3
2.
4
While pasta is cooking, heat 2 tablespoons of olive oil and 2 tablespoons of lemon juice in a medium skillet over medium-high heat.
5
3.
6
Place cubed chicken breast and shrimp in skillet and cook for 6-8 minutes or until cooked through.
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4.
8
Pour pasta into a strainer and return empty pot to the stove.
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5.
10
Heat 2 tablespoons each of the remaining olive oil and lemon juice in the pasta pot over medium-high heat.
11
Add garlic and green onions and saute for 1 minute.
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6.
13
Add sliced mushrooms, black pepper and chopped basil to pot.
14
Saute until mushrooms are soft.
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7.
16
Add the remaining lemon juice and olive oil to the pot.
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8.
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Add half-and-half to pot and mix to incorporate it with the rest of the sauce.
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9.
20
Add cooked chicken and shrimp to sauce.
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10.
22
Return cooked pasta to the pot.
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Toss spaghetti with sauce using tongs.
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Remove pot from the heat.
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11.
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Add ricotta cheese and toss pasta with the tongs until cheese has melted into the sauce and the spaghetti is evenly coated.
27
If the pasta is too dry for your taste, add more olive oil or ricotta until youve achieved the consistency you want.
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12.
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Serve immediately.
30
Garnish with Parmesan cheese, black pepper, and extra basil.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pounds Spaghetti, 1/2 cups Olive Oil, Divided, ⅓ cups Lemon Juice, Divided, 1 whole Chicken Breast, Cubed, and more.

Yes, Lemon-Basil-Ricotta Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-Basil-Ricotta Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions