Description
Creamy Ricotta Chicken Pasta is a quick, comforting dish made with tender chicken, al dente pasta, and a velvety ricotta cheese sauce. It’s the perfect weeknight dinner that feels indulgent without being heavy—ready in under 30 minutes and guaranteed to become a family favorite.
Ingredients
500g boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 tbsp extra virgin olive oil
2 cloves garlic, minced
250g whole milk ricotta cheese
300g pasta (penne or fettuccine)
½ cup reserved pasta water
Optional: Italian seasoning, red pepper flakes
10 fresh basil or parsley leaves, chopped
Instructions
Cook the Pasta: Boil salted water and cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining and set pasta aside.
Sauté Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook for 5–7 minutes until golden and fully cooked. Remove and set aside.
Make the Sauce: In the same skillet, sauté minced garlic for 30 seconds. Add ricotta cheese and gradually whisk in reserved pasta water until smooth. Add optional seasonings if desired.
Combine: Return cooked chicken to the skillet, stirring to warm through. Add the cooked pasta and toss until evenly coated.
Finish and Serve: Garnish with fresh herbs and serve hot.
Notes
Whole milk ricotta provides the creamiest texture.
If sauce thickens too much, add extra pasta water or a splash of milk.
Parmesan can be sprinkled on top for extra richness.
Great for leftovers—store in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Stovetop
- Cuisine: American , Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 105 mg