Creamy Ricotta Chicken Pasta Recipe

Introduction

This Creamy Ricotta Chicken Pasta is a comforting and flavorful dish that comes together quickly. Tender chicken and al dente pasta are coated in a rich ricotta sauce, brightened with fresh herbs and Parmesan. It’s perfect for a satisfying weeknight meal.

Ingredients

• 2 chicken breasts, sliced thin
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 8 oz short pasta (penne, rigatoni, or farfalle)
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1/4 cup chicken broth or reserved pasta water (plus extra as needed)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Slice the chicken breasts into thin, bite-sized pieces. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes. Season with salt and pepper.
2. Step 2: While the chicken cooks, bring a pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve a cup of pasta water before draining.
3. Step 3: In the same skillet with the chicken, add the minced garlic and sauté until fragrant, about 1 minute. Lower the heat and stir in the ricotta cheese and a splash of chicken broth or reserved pasta water. Mix until the sauce is smooth and creamy.
4. Step 4: Add the cooked pasta into the skillet with the sauce. Toss gently to coat each piece of pasta. If the sauce is too thick, add more reserved pasta water to reach your desired consistency.
5. Step 5: Remove the skillet from heat. Stir in the chopped basil and parsley, then sprinkle the grated Parmesan cheese on top. Toss once more before serving hot.

Tips & Variations

• Use fresh ricotta for the creamiest sauce, or substitute with cottage cheese blended until smooth for a lighter option.
• Try adding sun-dried tomatoes or sautéed mushrooms for extra flavor and texture.
• If you prefer a spicier dish, add a pinch of red pepper flakes when sautéing the garlic.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of ricotta?

Yes, mascarpone or cream cheese can be used as a substitute, but ricotta provides the best creamy texture without being too heavy.

Is it necessary to reserve pasta water?

Reserving pasta water is helpful to adjust the sauce’s consistency because its starch content helps the sauce cling better to the pasta.

Creamy Ricotta Chicken Pasta Recipe

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4.6 from 124 reviews

Creamy Ricotta Chicken Pasta is a comforting and flavorful dish combining tender, thinly sliced chicken breasts with a luscious ricotta-based sauce, fresh herbs, and al dente short pasta. The sauce is enriched with garlic, Parmesan cheese, and a splash of chicken broth or pasta water, making for a rich, creamy coating that perfectly complements the pasta and chicken. This stovetop recipe is quick to prepare and ideal for a satisfying weeknight meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 2 chicken breasts, sliced thin
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1/4 cup chicken broth or reserved pasta water (plus extra as needed)
• Salt, to taste
• Black pepper, to taste

Pasta

• 8 oz short pasta (penne, rigatoni, or farfalle)

Instructions

1. Prepare the Chicken: Slice your chicken breasts into thin, bite-sized pieces to ensure quick cooking. Heat the olive oil in a large skillet over medium heat, then add the chicken. Cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper, but hold off on adding herbs until later for maximum flavor layering.
2. Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Before draining, reserve about one cup of pasta water for adjusting sauce consistency, then drain the pasta.
3. Prepare the Creamy Sauce: In the same skillet with the cooked chicken, add the minced garlic and sauté for about 1 minute or until fragrant over medium-low heat. Reduce the heat, then stir in the ricotta cheese along with a splash of chicken broth or reserved pasta water. Mix well until the sauce becomes smooth, creamy, and thoroughly coats the chicken pieces.
4. Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the ricotta sauce and chicken. Gently toss everything together to ensure each piece of pasta is evenly coated with the creamy sauce. If the sauce feels too thick, add more reserved pasta water a little at a time to loosen it up to your preferred consistency.
5. Finish with Fresh Herbs and Cheese: Remove the skillet from heat. Stir in the freshly chopped basil and parsley for a bright, fresh flavor. Sprinkle the grated Parmesan cheese on top and toss once more to combine evenly before serving the pasta hot.

Notes

• Use pasta water to adjust the sauce consistency, as its starch content helps the sauce cling well to pasta.
• Thinly slicing the chicken ensures quicker and even cooking.
• Fresh herbs like basil and parsley add brightness and freshness to the creamy sauce.
• For a lighter version, substitute part of the ricotta with low-fat ricotta or cottage cheese.
• This dish reheats well; add a splash of water or broth when warming to maintain creaminess.

Keywords: ricotta chicken pasta, creamy chicken pasta, Italian pasta recipe, ricotta cheese pasta, easy weeknight dinner