Sometimes, you just need a pasta dish that feels comforting yet light, and this Creamy Ricotta Chicken Pasta is exactly that. With tender chicken, creamy ricotta, and perfectly cooked pasta, this dish is a weeknight hero that tastes like a gourmet treat. It’s easy to make, full of flavor, and guaranteed to become a favorite in your recipe rotation.
Why You’ll Love This Recipe?
This recipe has everything you want in a pasta dish—creamy, cheesy goodness without being overly heavy. The ricotta adds a delicate creaminess that’s lighter than traditional heavy cream sauces, while the chicken makes it hearty and satisfying. It’s quick to put together, uses simple ingredients, and feels elegant enough for date night or entertaining friends.
Ingredients
Here’s a glimpse of what you’ll need:
- Boneless, skinless chicken breasts or thighs
- Pasta (spaghetti, penne, or fettuccine work great)
- Ricotta cheese
- Garlic (freshly minced)
- Lemon zest and juice (for brightness)
- Olive oil and butter
- Fresh basil or parsley (for garnish)
- Salt, pepper, and red pepper flakes (for a hint of spice)
You’ll find the exact measurements in the recipe card below.
Directions
Cooking the Chicken
Season the chicken with salt, pepper, and a sprinkle of Italian seasoning. Heat olive oil and butter in a large skillet over medium heat. Sear the chicken until golden brown and fully cooked, about 4–5 minutes per side. Remove from the skillet and set aside to rest before slicing.
Preparing the Pasta
While the chicken cooks, boil your pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
Making the Sauce
In the same skillet, add a bit more olive oil and minced garlic. Cook until fragrant, about 1 minute. Reduce the heat and stir in the ricotta cheese, lemon zest, and a splash of the reserved pasta water to create a creamy sauce. Season with salt, pepper, and red pepper flakes to taste.
Combining Everything
Add the cooked pasta to the skillet, tossing it gently to coat in the creamy ricotta sauce. Slice the chicken into thin strips and layer it over the pasta. Toss lightly to combine, adding more pasta water if needed to adjust the sauce’s consistency.
Garnishing
Top the pasta with freshly chopped basil or parsley and an extra sprinkle of lemon zest for a bright finish.
Expert Tips and Tricks
- For the best flavor, use full-fat ricotta cheese. Low-fat versions may not give the same creamy texture.
- Always reserve some pasta water—it’s the secret to a silky sauce!
- Let the chicken rest for a few minutes after cooking to lock in the juices before slicing.
Recipe Variations and Possible Substitutions
- Swap the chicken for shrimp or salmon for a seafood twist.
- Add sautéed spinach, cherry tomatoes, or peas for a pop of color and extra veggies.
- Use whole-grain or gluten-free pasta to suit your dietary needs.
Serving and Pairing Suggestions
Serve this pasta with a simple side salad and crusty garlic bread for a complete meal. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, pairs beautifully with the lemony ricotta sauce. For a non-alcoholic option, sparkling water with a slice of lemon complements the dish perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce if needed. Avoid overheating to keep the chicken tender and the sauce creamy.
FAQs
1. Can I make this ahead of time?
You can prepare the sauce and chicken in advance, but it’s best to cook the pasta fresh before serving.
2. Can I use store-bought rotisserie chicken?
Absolutely! Shredded rotisserie chicken is a great shortcut for this recipe.
3. What’s the best pasta shape for this dish?
Long noodles like spaghetti or fettuccine work well, but penne or rigatoni also hold the sauce nicely.
4. Can I freeze leftovers?
This dish is best enjoyed fresh, as the ricotta sauce may separate when frozen and reheated.
Conclusion
Creamy Ricotta Chicken Pasta is the perfect blend of comfort and elegance, making it an ideal dish for any occasion. With its creamy, garlicky sauce and tender chicken, it’s a meal that feels indulgent but is easy enough for a weeknight dinner.
So grab your skillet, boil some pasta, and get ready to savor every bite of this simple yet impressive dish. It’s sure to become a regular in your kitchen!
Print
Velvety Ricotta Chicken Pasta: A Creamy, Comforting Delight
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (add 2 extra servings for 6 servings total) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Ricotta Chicken Pasta is a rich, comforting dish that’s perfect for any night of the week. The tender chicken is paired with a creamy ricotta sauce and served over pasta, creating a flavorful and satisfying meal. Quick, easy, and full of flavor, it’s a family favorite that will leave everyone asking for seconds!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 12 ounces pasta (penne, fettuccine, or spaghetti)
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 cup chicken broth
Instructions
- Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until golden and cooked through. Remove from the skillet and set aside. Once slightly cooled, slice the chicken into strips or cubes.
- In the same skillet, add minced garlic and cook for about 30 seconds, until fragrant.
- Stir in ricotta cheese, heavy cream, Parmesan cheese, red pepper flakes, basil, and oregano. Simmer for 3-4 minutes, allowing the sauce to thicken.
- Add the cooked pasta to the skillet, along with the chicken broth and reserved pasta water, stirring to combine. Let the pasta cook in the sauce for an additional 2-3 minutes.
- Return the sliced chicken to the skillet and toss everything together.
- Serve the pasta hot, garnished with chopped fresh parsley.
Notes
- For extra flavor, you can add sautéed spinach or mushrooms to the sauce.
- For a lighter version, swap out the heavy cream for milk or half-and-half.
- You can use pre-cooked chicken or rotisserie chicken for a quicker meal.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 530
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg