One-pot lemony chicken pasta bake with squash, tomatoes and ricotta

Season four chicken breasts all over with salt, garlic powder and pepper.

Set the oven to 350.

Heat 2 tbsp olive oil in an oven-safe pot or Dutch oven over medium heat until shimmering.

Slice half a large sweet onion; halve two squash lengthwise and cut into quarter-inch half moons.

Add the chicken and cook undisturbed about 8 minutes, until golden and it releases from the pan.

Slice one lemon into rounds; zest and juice the other.

Cook the chicken about 5 minutes more, until golden on both sides; it need not be cooked through. Chop about a tablespoon of rosemary.

Over medium heat add 2 more tbsp olive oil and the onion; cook about 3 minutes, stirring frequently, until softened.

Add the squash and cook about 5 minutes, stirring occasionally, until it begins to brown.

Add 1/2 cup white wine to deglaze, then 1 tsp salt and about 1/2 tsp cracked black pepper.

Add 4 cups chicken stock with the lemon zest and juice; bring to a boil.

Add 1 lb fusilli and cook, stirring occasionally, about 5 minutes until it begins to soften but is not cooked through.

Off the heat, stir in 1/2 cup ricotta and the halved cherry tomatoes.

Arrange the chicken on top with an optional handful of whole cherry tomatoes, three rosemary sprigs and the lemon slices.

Cover with a lid or foil and bake about 30 minutes, until the chicken is cooked through.

Rest about 10 minutes.

Finish with dollops of ricotta, flaky salt, more pepper and a scant drizzle of olive oil.