Description
Creamy Ricotta Chicken Pasta is a cozy, creamy, and flavorful dish that’s perfect for both quick weeknight dinners and relaxed weekend meals. Tender chicken pieces are paired with soft ricotta cheese and tossed in a smooth, garlicky sauce that coats every bite of pasta. It’s light yet comforting and super easy to customize with veggies, herbs, or extra cheese. One pan, one pot, and a whole lot of flavor.
Ingredients
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8 oz short pasta (penne, rigatoni, or fusilli)
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1 lb boneless, skinless chicken breast, diced
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2 tbsp olive oil (or butter)
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3 cloves garlic, minced
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½ small onion, chopped
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1 cup ricotta cheese (preferably fresh)
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1 cup spinach (optional)
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½ tsp salt (to taste)
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½ tsp black pepper
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½ tsp Italian seasoning
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Pinch of red pepper flakes (optional)
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¼–½ cup reserved pasta water
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Fresh basil or parsley for garnish
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Optional: Grated parmesan for extra creaminess
Instructions
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Cook the Pasta
Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining. Set aside. -
Cook the Chicken
Season diced chicken with salt, pepper, and Italian herbs. Heat oil in a pan over medium heat. Cook chicken 5–7 minutes until browned and fully cooked. Remove from pan. -
Make the Sauce
In the same pan, sauté garlic and onion for 2–3 minutes. Lower heat. Stir in ricotta. Slowly add pasta water, stirring until creamy. Add spinach and let it wilt. -
Combine Everything
Add cooked pasta and chicken to the sauce. Mix until well coated. Add more pasta water if it is too thick. Adjust seasoning to taste. -
Serve
Plate and top with fresh basil, cracked pepper, or Parmesan. Serve warm.
Notes
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Use fresh ricotta for the creamiest texture.
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Swap chicken with tofu or beans for a vegetarian version.
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Add sun-dried tomatoes, mushrooms, or roasted peppers for extra flavor.
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Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of water or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American / Italian-Inspired