Creamy Ricotta Chicken Pasta Recipe

Introduction

This creamy ricotta chicken pasta is a comforting and flavorful dish that’s perfect for a weeknight dinner. Tender chicken and al dente pasta come together in a rich, cheesy sauce finished with fresh herbs for a bright touch.

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

1. Step 1: 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 and cooked through, about 5-7 minutes. Season with salt and pepper, but wait to add herbs later for better flavor layering.
2. Step 2: While the chicken cooks, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
3. Step 3: In the same skillet with the cooked chicken, add minced garlic and sauté until fragrant, about 1 minute. Lower the heat and stir in the ricotta cheese along with a splash of chicken broth or reserved pasta water. Mix gently until the sauce is smooth and coats the chicken well.
4. Step 4: Add the cooked pasta directly into the skillet with the creamy sauce. Toss everything gently to ensure the pasta is evenly coated. If the sauce is too thick, add more reserved pasta water to loosen it.
5. Step 5: Remove the skillet from the heat and stir in fresh basil and parsley for a bright finish. Sprinkle grated Parmesan cheese on top and toss once more before serving hot.

Tips & Variations

• Use gluten-free pasta to make this recipe gluten-free without sacrificing flavor.
• For extra richness, add a splash of heavy cream along with the ricotta cheese.
• Add sun-dried tomatoes or roasted red peppers for a tangy twist.
• To make it lighter, substitute half of the ricotta with low-fat cottage cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or pasta water to restore the creamy sauce consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this recipe?

Yes, you can substitute ricotta with cream cheese or mascarpone for a slightly different texture, and Parmesan can be replaced with Pecorino Romano for a sharper flavor.

Is it okay to use frozen chicken breasts?

It’s best to thaw frozen chicken breasts completely before slicing and cooking to ensure even cooking and the best texture.

Creamy Ricotta Chicken Pasta Recipe

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★★★★★

4.5 from 65 reviews

• Author: Sarah
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Creamy Ricotta Chicken Pasta recipe features tender chicken breasts cooked in a lightly seasoned olive oil base, combined with a rich and smooth ricotta cheese sauce. Tossed with perfectly al dente pasta and fresh herbs like basil and parsley, this dish is finished with a generous sprinkle of Parmesan cheese, creating a flavorful, comforting, and elegant meal ideal for weeknights or casual dinner parties.

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Ingredients

Scale 1x2x3x

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 chicken broth or reserved pasta water (plus extra as needed)
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

Pasta

• 8 oz short pasta (penne, rigatoni, or farfalle)

Herbs

• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped

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Instructions

1. Prepare the Chicken: Slice the chicken breasts into thin, bite-sized pieces for quick and even cooking. Heat the olive oil in a large skillet over medium heat, then add the chicken. Cook until golden brown and cooked through, about 5-7 minutes, seasoning with salt and black pepper. Avoid adding herbs at this stage to maximize flavor layering.
2. Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve one cup of pasta water for the sauce and then drain the pasta.
3. Prepare the Creamy Sauce: In the same skillet that you cooked the chicken, add the minced garlic and sauté over medium heat until fragrant, about one minute. Lower the heat, then stir in the ricotta cheese along with a splash of chicken broth or reserved pasta water. Mix thoroughly until the sauce is smooth and creamy, coating the chicken evenly.
4. Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the creamy sauce. Gently toss to ensure every piece of pasta is well coated in the sauce. If the sauce is too thick, add additional reserved pasta water gradually until the desired consistency is reached.
5. Finish with Fresh Herbs and Cheese: Remove the skillet from heat. Stir in the freshly chopped basil and parsley to add a fresh, vibrant flavor. Sprinkle the grated Parmesan cheese on top and toss gently once more before serving the dish hot.

Notes

• Use any short pasta like penne, rigatoni, or farfalle to best hold the creamy sauce.
• Reserve pasta water when cooking pasta; it helps adjust the sauce’s thickness gracefully.
• Fresh herbs added at the end preserve their color and flavor, enhancing the dish’s brightness.
• For a lighter dish, substitute chicken broth with low-sodium broth or water.
• Make sure not to overcook the chicken for a tender texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Creamy ricotta chicken pasta, Italian chicken pasta, ricotta cheese pasta, quick chicken pasta dinner, creamy chicken pasta recipe, easy stovetop pasta