When comfort food meets elegance, you get Creamy Ricotta Chicken Pasta. Tender chicken, silky ricotta, and perfectly cooked pasta come together in a dish that’s rich, flavorful, and unbelievably satisfying. It’s the kind of meal that tastes like it came from a five-star restaurant but is easy enough for a cozy night at home.

This pasta recipe is all about creamy textures, balanced flavors, and versatility. Whether you’re planning a quick weeknight dinner or hosting friends, this dish strikes the perfect balance between impressive and effortless. Ready to elevate your pasta game? Let’s get cooking!

Why You’ll Love This Recipe

1. Effortless Elegance: With simple ingredients and straightforward steps, you’ll achieve a dish that looks and tastes gourmet.

2. Rich and Creamy: The ricotta cheese creates a velvety sauce that coats every bite of pasta.

3. Customizable: You can add greens, adjust the spice, or experiment with different proteins to make it your own.

Ingredients needed

• Whole wheat pasta (12 oz): Penne or Tortiglioni work best for soaking up the sauce.

• Chicken breast (1 lb): Cut into bite-sized pieces for quick and even cooking.

• Olive oil (2 tbsp): Adds richness and helps cook the chicken.

• Garlic (3 cloves): Minced for aromatic flavor.

• Ricotta cheese (1 cup): The star ingredient for creamy goodness.

• Parmesan cheese (½ cup): Adds a salty, nutty depth.

• Chicken broth (½ cup): Thins out the sauce and adds flavor (or use reserved pasta water).

• Heavy cream (½ cup, optional): For extra creaminess.

• Italian seasoning (1 tsp): A perfect blend of herbs for that classic Italian flavor.

• Red pepper flakes (¼ tsp, optional): Adds a subtle kick of heat.

• Salt and black pepper: To taste.

• Fresh spinach or kale (2 cups, optional): For a nutritious twist.

• Fresh basil or parsley: For garnish.

Step-by-Step Instructions

1. Cook the Pasta

• Boil a large pot of salted water and cook pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Cook the Chicken

• Heat olive oil in a skillet over medium heat.

• Add chicken, season with salt and pepper, and cook until golden and fully cooked (6-8 minutes). Remove and set aside.

3. Prepare the Sauce

• In the same skillet, sauté garlic for 1 minute until fragrant.

• Reduce heat to medium-low, then add ricotta, Parmesan, chicken broth, and heavy cream. Stir until smooth.

• Season with Italian seasoning, red pepper flakes, salt, and pepper.

4. Combine Everything

• Add the chicken back to the skillet, stirring to coat.

• Toss in the cooked pasta, mixing well. If the sauce feels thick, gradually add reserved pasta water to adjust the consistency.

5. Add Greens (Optional)

• Stir in spinach or kale and cook until wilted (2-3 minutes).

6. Serve

• Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan on top.

Variations

• Swap the Protein: Use shrimp, turkey, or even tofu for a different twist.

• Add Vegetables: Roasted cherry tomatoes or mushrooms would be a great addition.

• Go Gluten-Free: Substitute the pasta with your favorite gluten-free variety.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm gently on the stovetop or microwave, adding a splash of broth or cream to loosen the sauce.

• Freeze: While best fresh, you can freeze portions for up to 1 month. Thaw overnight in the fridge before reheating.

FAQs

1. Can I make this dish ahead of time?

Yes! Cook the pasta and chicken in advance, then reheat with the sauce when ready to serve.

2. What can I use instead of ricotta cheese?

Cream cheese or mascarpone can work as substitutes, though the flavor and texture will vary slightly.

3. Can I make this recipe vegetarian?

Absolutely! Skip the chicken and add hearty vegetables like zucchini, bell peppers, or artichokes.

The Goods

Creamy Ricotta Chicken Pasta Recipe

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Creamy Ricotta Chicken Pasta is the ultimate cozy, restaurant-quality meal you can make at home! Packed with tender chicken, ricotta cheese, and perfectly cooked pasta, this easy recipe is a must-try for weeknights or dinner parties.

Recipes

12 oz whole wheat pasta penne or tortiglioni
1 lb chicken breast cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic minced
1 cup ricotta cheese
½ cup grated Parmesan cheese
½ cup chicken broth or reserved pasta water
½ cup heavy cream optional, for extra creaminess
1 tsp Italian seasoning
¼ tsp 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:

Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Reserve ½ cup of the pasta water, then drain and set aside.

Cook the Chicken:

Heat the olive oil in a large skillet over medium heat.
Add the chicken, season with salt and pepper, and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through.
Remove the chicken from the skillet and set aside.

Prepare the Ricotta Cream Sauce:

In the same skillet, sauté the minced garlic for 1 minute, or until fragrant.
Reduce the heat to medium-low and add the ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using).
Stir until the sauce is smooth and creamy. Season with Italian seasoning, red pepper flakes (if using), and adjust salt and pepper to taste.

Combine Pasta, Chicken, and Sauce:

Return the cooked chicken to the skillet, stirring to coat it in the sauce.
Add the cooked pasta and toss until evenly combined.
If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.

Add Greens (Optional):

Stir in the fresh spinach or kale and cook for 2–3 minutes, until wilted.

Serve:

Divide the pasta among plates or bowls.
Garnish with fresh basil or parsley and sprinkle additional Parmesan cheese on top.