Dinner

Creamy Ricotta Chicken Pasta Recipe

ByMarina Montclair January 30, 2026January 30, 2026

Introduction

This creamy ricotta chicken pasta brings together tender chicken, velvety ricotta sauce, and fresh herbs for a comforting yet elegant meal. Quick to prepare, it’s perfect for a weeknight dinner that feels special without the fuss.

The image shows a close-up of creamy pasta with grilled chicken pieces on top. The pasta is penne, covered in a smooth, light beige sauce with visible specks of herbs and pepper. The grilled chicken chunks, light brown with grill marks, are scattered evenly on the pasta. Small green herb bits are sprinkled on the dish. The food is served in a white bowl placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra flavor, marinate the chicken briefly in olive oil, garlic, and herbs before cooking.
Swap fresh parsley for spinach or arugula for a different green bite.
Use whole wheat or gluten-free pasta if preferred.
Add a pinch of red pepper flakes when sautéing garlic for a mild spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth or pasta water to loosen the sauce as needed.