Creamy Ricotta Chicken Pasta
A rich and comforting creamy pasta with tender chicken, ricotta cheese sauce, and Italian herbs, perfect for a cozy and flavorful meal any day.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking chicken and sauce
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 12 oz pasta penne, rigatoni, or preferred
- 1 tablespoon butter
- 2 –3 garlic cloves minced
- 1 cup ricotta cheese
- 1 cup heavy cream or milk
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes
- Optional garnishes: fresh spinach peas, cherry tomatoes, basil or parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
- Reserve ½ cup of pasta water, then drain and set pasta aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces seasoned with salt, pepper, and garlic powder, and cook 5–7 minutes until golden and cooked through.
- Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat and sauté minced garlic until fragrant, about 30–60 seconds.
- Stir in ricotta, heavy cream (or milk), Parmesan cheese, and Italian seasoning; simmer gently for 3–5 minutes until sauce is smooth and slightly thickened.
- Return cooked chicken and pasta to skillet, tossing to coat evenly with the sauce.
- Add reserved pasta water gradually if needed to loosen the sauce.
- Adjust seasoning with salt, pepper, and optional red pepper flakes.
- Serve warm, garnished with fresh basil or parsley and extra Parmesan if desired.
Notes
- For a lighter version, use part-skim ricotta and milk instead of heavy cream.
- Add spinach, peas, or mushrooms for extra veggies.
- Enhance flavor with lemon zest or white wine.
- Sauce can be prepared ahead; reheat and combine before serving.