Creamy Ricotta Chicken Pasta Recipe
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.
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.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to fully thaw and pat the chicken dry before slicing and cooking to ensure even cooking and good browning.
What if I don’t have ricotta cheese?
You can substitute ricotta with cream cheese or mascarpone for a similar creamy texture, though the flavor will be slightly different.
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Creamy Ricotta Chicken Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Ricotta Chicken Pasta is a deliciously comforting dish combining tender, thinly sliced chicken breasts with a smooth ricotta and Parmesan cheese sauce. Tossed with al dente short pasta and fresh herbs, this skillet meal comes together quickly, making it perfect for a satisfying weeknight dinner.
Ingredients
Chicken & Seasoning
- 2 chicken breasts, sliced thin
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
Pasta
- 8 oz short pasta (penne, rigatoni, or farfalle)
- Salt for pasta water
Sauce & Herbs
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup chicken broth or reserved pasta water (plus extra as needed)
Instructions
- Prepare the Chicken: Slice your chicken breasts into thin, bite-sized pieces to ensure quick cooking. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes. Season with salt and black pepper, but hold off on adding herbs to allow maximum flavor layering later.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add your choice of short pasta and cook until al dente according to package instructions. Reserve about 1 cup of pasta water before draining the pasta.
- Prepare the Creamy Sauce: In the same skillet used for the chicken, add the minced garlic and sauté over medium heat until fragrant, about 1 minute. Lower the heat, then stir in the ricotta cheese and add a splash of chicken broth or reserved pasta water. Mix well until the sauce is smooth and creamy, evenly coating the chicken pieces.
- Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the creamy ricotta sauce. Gently toss everything together to ensure each piece of pasta is well coated. If the sauce is too thick, add more reserved pasta water a little at a time until you reach the desired consistency.
- Finish with Fresh Herbs and Cheese: Remove the skillet from heat. Stir in the freshly chopped basil and parsley for a fresh, bright flavor. Sprinkle the grated Parmesan cheese on top and toss once again before serving the pasta hot.
Notes
- To make the dish lighter, use part-skim ricotta cheese.
- Reserve pasta water to adjust the sauce thickness easily.
- You can substitute fresh herbs for dried if unavailable, but fresh will give the best vibrant flavor.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely with a splash of broth or water.
- For extra flavor, sprinkle extra Parmesan cheese or red pepper flakes at serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: ricotta chicken pasta, creamy pasta recipe, Italian chicken pasta, quick chicken dinner, ricotta cheese pasta
