If you’re craving a dish that’s creamy, flavorful, and oh-so-satisfying, this Creamy Ricotta Chicken Pasta is your answer. Tender chicken, silky ricotta, and al dente pasta come together in a harmony of flavors. It’s easy enough for a weeknight meal yet fancy enough to serve to guests. Let’s dive into this delightful recipe!
Ingredients for Creamy Ricotta Chicken Pasta
Here’s everything you need for this decadent dish, along with why they’re important and a quick tip for using them.
- Pasta (12 oz, any shape)
Choose your favorite shape—fettuccine, penne, or spaghetti all work well. Tip: Cook the pasta just shy of al dente since it will finish cooking in the sauce. - Chicken Breast (2 medium, thinly sliced)
Boneless, skinless chicken breasts are lean and quick to cook. You can substitute with chicken thighs for extra juiciness. - Olive Oil (2 tablespoons)
For searing the chicken and adding richness to the sauce. - Garlic (3 cloves, minced)
Garlic brings aromatic depth to the dish. Use fresh for the best flavor. - Ricotta Cheese (1 cup)
The star of the creamy sauce. It adds a luscious, slightly tangy flavor. Use whole milk ricotta for a richer texture. - Parmesan Cheese (½ cup, grated)
Adds nuttiness and a savory kick. Always grate it fresh for the best results! - Chicken Broth (1 cup)
Helps thin the sauce and infuses it with flavor. Use low-sodium to control the saltiness. - Heavy Cream (½ cup)
Enhances the creaminess and smoothness of the sauce. - Spinach (2 cups, fresh)
Adds color, nutrition, and a slight earthiness. You can use baby spinach for ease. - Lemon Juice (1 tablespoon)
Brightens the dish and balances the creaminess. - Salt and Pepper (to taste)
Season the dish to perfection. Adjust as needed. - Crushed Red Pepper Flakes (optional, for garnish)
Adds a bit of heat and visual appeal.
How to Make Creamy Ricotta Chicken Pasta
Follow these easy steps to create this indulgent meal in under 40 minutes.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper, then sear for 3–4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
Step 3: Sauté Garlic
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1–2 minutes until fragrant, being careful not to burn it.
Step 4: Create the Sauce
Add the chicken broth and heavy cream to the skillet, stirring to combine. Bring the mixture to a gentle simmer. Gradually whisk in the ricotta cheese until smooth. Stir in the grated Parmesan and let it melt into the sauce.
Step 5: Add Spinach and Lemon Juice
Stir the fresh spinach into the sauce and cook until wilted. Add the lemon juice for a burst of freshness.
Step 6: Combine Everything
Return the cooked chicken to the skillet, along with the cooked pasta. Toss everything together, adding a splash of reserved pasta water if the sauce is too thick.
Step 7: Serve and Garnish
Plate the pasta and top with additional Parmesan, crushed red pepper flakes, and a drizzle of olive oil if desired. Serve warm and enjoy!
Equipment Needed
- Large pot for cooking pasta
- Large skillet or sauté pan
- Tongs for handling chicken
- Whisk for mixing the sauce
- Measuring cups and spoons
- Wooden spoon or spatula for stirring
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While fettuccine or penne are popular choices, any pasta shape works well. Short pasta like rigatoni or farfalle is great for holding the sauce.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Reheat gently on the stovetop, adding a splash of broth or cream to refresh the sauce before serving.
What can I use instead of ricotta?
You can substitute ricotta with mascarpone or cream cheese for a similar creamy texture. However, ricotta’s unique flavor is what makes this dish special.
Is there a way to make this lighter?
For a lighter version, use low-fat ricotta and swap heavy cream with half-and-half. You can also add more spinach or other vegetables to boost nutrition.
Can I make this vegetarian?
Yes! Omit the chicken and use vegetable broth instead of chicken broth. Add sautéed mushrooms or roasted vegetables for extra heartiness.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of liquid to loosen the sauce.
How do I prevent the sauce from curdling?
Make sure to simmer the sauce gently and avoid boiling after adding the ricotta and cream. Stir constantly for a silky-smooth texture.
Conclusion
This Creamy Ricotta Chicken Pasta is a true comfort food that’s easy to make and hard to resist. It’s packed with creamy, savory, and fresh flavors that will leave everyone asking for seconds.
If you love this recipe, share it with your friends on Facebook or save it to Pinterest for later. Happy cooking! 🍝
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Creamy Ricotta Chicken Pasta
- Total Time: 50 minutes
- Yield: 4
Description
This Creamy Ricotta Chicken Pasta is a rich and flavorful dish featuring tender chicken, creamy ricotta cheese, and perfectly cooked pasta. It’s a comforting, quick-to-make meal ideal for weeknight dinners or special occasions.
Ingredients
For the Pasta:
- 12 oz (340 g) pasta (penne, rigatoni, or fettuccine)
- Salt (for boiling water)
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced into thin strips)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional)
- Salt and black pepper (to taste)
For the Ricotta Sauce:
- 1 cup (240 ml) whole milk ricotta cheese
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) chicken broth (or reserved pasta water)
- 1/2 cup (50 g) grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tsp lemon zest
- 1/4 tsp nutmeg (optional)
- Salt and black pepper (to taste)
For Garnish:
- Fresh basil leaves (chopped)
- Additional Parmesan cheese
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 1/2 cup of pasta water before draining. Set aside.
Cook the Chicken:
2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken strips with garlic powder, Italian seasoning, paprika, salt, and pepper.
3. Cook the chicken in the skillet for 4-5 minutes per side, or until golden brown and fully cooked. Remove from the skillet and set aside.
Prepare the Ricotta Sauce:
4. In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant.
5. Stir in the ricotta cheese, heavy cream, chicken broth (or reserved pasta water), Parmesan cheese, lemon zest, nutmeg (if using), salt, and pepper. Mix well until the sauce is smooth and creamy. Simmer for 2-3 minutes.
Combine and Serve:
6. Add the cooked pasta and chicken to the skillet with the ricotta sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
7. Garnish with fresh basil and additional Parmesan cheese. Serve hot.
Notes
- Cheese Options: Replace Parmesan with Pecorino Romano for a sharper flavor.
- Vegetarian Version: Omit the chicken and add sautéed mushrooms, spinach, or roasted vegetables.
- Make Ahead: The sauce can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently and combine with fresh pasta and chicken before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of cream or broth to maintain the creamy texture.
- Prep Time: 20 min
- Cook Time: 30 min
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