Creamy Ricotta Chicken Pasta
This Creamy Ricotta Chicken Pasta is the ultimate comfort food—perfectly cooked pasta tossed in a creamy ricotta-based sauce with tender chicken, fresh garlic, and herbs. The dish is light yet rich, making it an ideal choice for a weeknight dinner or even a date night meal. It’s quick, easy, and absolutely satisfying!

Ingredients Overview
Key Ingredients for Creamy Ricotta Chicken Pasta
- Chicken Breast (2 large): Boneless and skinless chicken breasts are perfect for tender, juicy bites. You can also substitute with chicken thighs or pre-cooked shredded chicken.
- Pasta (12 oz): Spaghetti, penne, or fettuccine work wonderfully for this dish. The sauce clings beautifully to these pasta shapes.
- Ricotta Cheese (1 cup): Provides a creamy, light base for the sauce while adding a slightly tangy flavor.
- Garlic (3 cloves, minced): Infuses the sauce with bold, savory flavor.
- Parmesan Cheese (1/2 cup, grated): Adds depth and cheesy richness to the sauce.
- Olive Oil (2 tbsp): For cooking the chicken and sautéing the garlic.
- Chicken Broth (1 cup): Helps thin out the sauce and adds savory flavor.
- Fresh Basil (2 tbsp, chopped): Brightens the dish and adds an aromatic touch.
- Salt and Pepper (to taste): Enhances the flavors of the dish.
- Red Pepper Flakes (optional): Adds a little heat for those who love a kick in their pasta.
Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions (about 8–10 minutes). Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
2. Cook the Chicken
- While the pasta is cooking, season the chicken breasts with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips or bite-sized pieces.
3. Make the Creamy Ricotta Sauce
- In the same skillet, reduce the heat to medium. Add a drizzle of olive oil if needed and sauté the minced garlic for 1–2 minutes, or until fragrant.
- Stir in the chicken broth and bring to a gentle simmer.
- Lower the heat and whisk in the ricotta cheese until smooth. Add the grated Parmesan cheese and stir until melted and incorporated.
- Season the sauce with salt, pepper, and optional red pepper flakes.
4. Combine the Pasta and Chicken
- Add the cooked pasta to the skillet and toss to coat it evenly with the ricotta sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
- Add the sliced chicken back into the skillet and toss gently to combine.
5. Garnish and Serve
- Sprinkle the pasta with freshly chopped basil and additional Parmesan cheese for garnish. Serve immediately while warm and creamy.
Tips and Tricks
Perfecting the Sauce
- Use fresh ricotta cheese for the best flavor and texture.
- Adjust the sauce’s thickness by adding pasta water or more chicken broth, a little at a time, until it’s silky smooth.
- Whisk the ricotta and Parmesan thoroughly to prevent lumps.
Customizing the Recipe
- Vegetable Additions: Add sautéed spinach, roasted cherry tomatoes, or steamed broccoli to make it more nutritious.
- Protein Variations: Swap chicken for shrimp, ground turkey, or even Italian sausage.
- Make It Spicy: Add more red pepper flakes or a drizzle of chili oil for a spicy version.
Serving Suggestions
This Creamy Ricotta Chicken Pasta pairs beautifully with light sides:
- Garlic Bread: Perfect for scooping up any extra sauce.
- Simple Side Salad: A crisp green salad with a lemon vinaigrette complements the creamy pasta.
- Roasted Vegetables: Asparagus, zucchini, or Brussels sprouts make for a great addition.
Storage and Leftovers
Refrigeration:
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating Tips:
- Reheat on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce.
- Avoid overheating, as the sauce may separate.
Freezing:
While creamy sauces don’t freeze as well, you can freeze leftovers for up to 1 month. Thaw overnight in the refrigerator and reheat gently.
FAQs
Q: Can I use store-bought rotisserie chicken?
A: Absolutely! Shredded rotisserie chicken saves time and works perfectly in this dish.
Q: Can I use low-fat ricotta cheese?
A: Yes, low-fat ricotta works, but the sauce may be less creamy. Adding a splash of cream or milk can help achieve a richer consistency.
Q: What type of pasta is best for this dish?
A: Short pasta like penne or rigatoni works well, but spaghetti or fettuccine also pair beautifully with the creamy sauce.
Conclusion
This Creamy Ricotta Chicken Pasta is a crowd-pleaser that combines rich, creamy flavors with tender chicken and perfectly cooked pasta. It’s an elegant dish that’s quick enough for busy weeknights yet indulgent enough for special occasions.
Try it out today and let us know how it turned out! Don’t forget to share your creations on social media with the hashtag #RicottaChickenPasta. Happy cooking!
Print
Creamy Ricotta Chicken Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Ricotta Chicken Pasta is the perfect comfort food for weeknights or special occasions. Made with tender chicken, creamy ricotta sauce, fresh garlic, and herbs, it’s rich, light, and incredibly satisfying. Ready in just 30 minutes, this dish is sure to become a favorite in your recipe rotation!
Ingredients
For the Pasta and Chicken:
- 2 large Chicken breasts (boneless, skinless)
- 12 oz Pasta (spaghetti, penne, or fettuccine)
- 2 tbsp Olive oil
- Salt and Pepper (to taste)
For the Creamy Ricotta Sauce:
- 1 cup Ricotta cheese
- 3 cloves Garlic (minced)
- ½ cup Parmesan cheese (grated)
- 1 cup Chicken broth
- ½ tsp Red pepper flakes (optional)
- 2 tbsp Fresh basil (chopped)
Optional Additions:
- Roasted cherry tomatoes, spinach, or steamed broccoli
Instructions
- Cook the Pasta:
- Boil pasta in salted water until al dente according to package instructions (8–10 minutes). Reserve ½ cup pasta water, drain, and set aside.
- Cook the Chicken:
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden brown and cooked through (internal temp 165°F). Let rest, then slice.
- Prepare the Sauce:
- In the same skillet, sauté garlic for 1–2 minutes over medium heat. Add chicken broth and bring to a simmer.
- Lower the heat and whisk in ricotta cheese until smooth. Stir in Parmesan cheese, salt, pepper, and red pepper flakes.
- Combine Everything:
- Add cooked pasta to the skillet and toss to coat. Adjust sauce consistency with reserved pasta water if needed. Add sliced chicken and gently toss.
- Garnish and Serve:
- Top with fresh basil and additional Parmesan cheese. Serve warm.
Notes
- Make it Spicy: Add extra red pepper flakes or chili oil for a kick.
- Substitutions: Replace chicken with shrimp, ground turkey, or Italian sausage.
- Vegetarian Option: Skip the chicken and add extra vegetables.