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Creamy Ricotta Chicken Pasta

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Creamy Ricotta Chicken Pasta is a comforting and flavorful dish featuring tender chicken, a rich ricotta-based sauce, and perfectly cooked pasta. This easy, one-pan meal is perfect for weeknight dinners, offering a creamy, satisfying bite every time.

Ingredients

  • 12 oz whole wheat pasta (penne or tortiglioni)
  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chicken broth (or reserved pasta cooking water)
  • 1/2 cup heavy cream (optional, for extra creaminess)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 cups fresh spinach or kale (optional)
  • Fresh basil or parsley for garnish

Instructions

  • Cook the Pasta: Boil salted water and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
  • Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden brown and fully cooked (6-8 minutes). Remove and set aside.
  • Make the Ricotta Sauce: In the same skillet, sauté minced garlic for 1 minute. Reduce heat to medium-low and add ricotta, Parmesan, chicken broth, and heavy cream (if using). Stir until smooth.
  • Combine Ingredients: Return cooked chicken to the skillet, then add pasta. Toss to coat. Adjust sauce thickness with reserved pasta water if needed.
  • Add Greens (Optional): Stir in spinach or kale and cook until wilted (2-3 minutes).
  • Serve: Plate the pasta, garnish with fresh basil or parsley, and sprinkle additional Parmesan cheese.

Notes

  • Pasta Options: Use any pasta shape, such as fusilli or rigatoni.
  • Lighter Version: Omit heavy cream for a less rich sauce.
  • Spicy Option: Add extra red pepper flakes or diced jalapeño for heat.
  • Protein Swap: Replace chicken with shrimp or tofu for variety.