Creamy Ricotta Chicken Pasta Recipe
Introduction
This creamy ricotta chicken pasta is a comforting and flavorful dish perfect for a quick weeknight dinner. Tender chicken and al dente pasta are enveloped in a luscious ricotta sauce, brightened with fresh herbs and Parmesan cheese.
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 for quick cooking. Heat olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through, about 5-7 minutes. Season with salt and pepper.
- Step 2: While the chicken cooks, bring a pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve one cup of pasta water before draining.
- Step 3: In the same skillet with the cooked chicken, add the minced garlic and sauté until fragrant, about 1 minute.
- Step 4: Lower the heat and stir in the ricotta cheese and a splash of chicken broth or reserved pasta water. Mix until the sauce is smooth and creamy, coating the chicken evenly.
- Step 5: Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta. If the sauce is too thick, add more reserved pasta water to reach the desired consistency.
- Step 6: Remove from heat and stir in the chopped basil and parsley. Sprinkle the grated Parmesan cheese over the top and toss once more before serving hot.
Tips & Variations
- Use fresh herbs like basil and parsley for a bright finish, or substitute with dried herbs if fresh are unavailable (use about one-third the amount).
- For a richer sauce, add a splash of cream along with the ricotta.
- Try swapping chicken breasts for thighs for a juicier texture.
- Reserve some pasta water to adjust your sauce’s thickness, ensuring it clings beautifully to the pasta.
Storage
Store leftover creamy ricotta chicken pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or chicken broth to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese instead of ricotta?
Yes, you can substitute ricotta with cream cheese or mascarpone for a similar creamy texture, though the flavor will differ slightly.
Is there a way to make this dish vegetarian?
To make it vegetarian, skip the chicken and add sautéed mushrooms or roasted vegetables instead. Use vegetable broth in place of chicken broth for the sauce.
PrintCreamy Ricotta Chicken Pasta Recipe
This Creamy Ricotta Chicken Pasta is a delicious and comforting dish featuring tender chicken breasts sautéed to perfection, combined with al dente pasta and enveloped in a luscious ricotta cheese sauce. Fresh herbs and Parmesan cheese add brightness and a savory finish, making it a perfect easy weeknight dinner that feels indulgent yet wholesome.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken and Sauce
- 2 chicken breasts, sliced thin
- 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
- 2 tablespoons olive oil
- 1/4 cup chicken broth or reserved pasta water (plus extra as needed)
- Salt, to taste
- Black pepper, to taste
Pasta
- 8 oz short pasta (penne, rigatoni, or farfalle)
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, then cook the chicken until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper but hold off on adding herbs until later to maximize flavor layering.
- Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente according to package instructions. Reserve a cup of pasta water before draining; this will be used later to adjust the sauce consistency.
- Prepare the Creamy Sauce: In the same skillet with the cooked chicken, add minced garlic and sauté until fragrant, about 1 minute. Reduce the heat to low and stir in the ricotta cheese along with a splash of chicken broth or reserved pasta water. Mix until the sauce becomes smooth and creamy, coating the chicken evenly.
- 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 feels too thick, gradually add more reserved pasta water to loosen it to your preferred consistency.
- Finish with Fresh Herbs and Cheese: Remove the skillet from heat and stir in freshly chopped basil and parsley to add a bright, fresh flavor. Sprinkle grated Parmesan cheese on top and toss once more before serving hot.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- Reserve pasta water to adjust sauce thickness as needed without diluting flavor.
- Fresh herbs like basil and parsley brighten the dish—don’t skip them!
- Chicken breasts can be substituted with thighs if preferred, adjusting cooking time accordingly.
- For a lighter version, substitute part of the ricotta with low-fat cottage cheese or Greek yogurt.
Keywords: ricotta chicken pasta, creamy chicken pasta, quick chicken pasta, Italian pasta recipe, easy weeknight dinner
