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