Creamy Ricotta Chicken Pasta Recipe
Introduction
Creamy Ricotta Chicken Pasta is a comforting and easy-to-make dish that combines tender chicken, fresh herbs, and a luscious ricotta-based sauce. Perfect for a quick weeknight meal, this recipe offers rich flavors with simple ingredients you likely have on hand.
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 and even cooking. Heat olive oil in a large skillet over medium heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through, about 5 to 7 minutes. Set aside the herbs for later.
- Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about a cup of pasta water before draining.
- Step 3: In the same skillet with the cooked chicken, add minced garlic and sauté for about 1 minute until fragrant. Reduce the heat to low 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 evenly.
- Step 4: Add the cooked pasta directly to the skillet with the ricotta sauce. Toss everything together carefully to coat the pasta well. If the sauce seems too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Step 5: Remove the skillet from heat and stir in the chopped fresh basil and parsley for brightness. Sprinkle grated Parmesan cheese over the pasta and toss once more to combine. Serve immediately while hot.
Tips & Variations
- For extra flavor, add a pinch of crushed red pepper flakes when sautéing the garlic.
- Substitute spinach or cherry tomatoes for the fresh herbs for a different twist.
- Use half-and-half or cream instead of chicken broth if you prefer a richer sauce.
- To keep chicken juicy, avoid overcooking and slice it uniformly.
Storage
Store leftover pasta 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 water to loosen the sauce if it thickens. Avoid using the microwave to prevent curdling of the ricotta sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese besides ricotta?
Ricotta is key for the creamy texture, but you can experiment by mixing in cream cheese or mascarpone for a richer flavor. Avoid harder cheeses as they won’t melt smoothly into the sauce.
What type of pasta works best in this recipe?
Short pasta shapes like penne, rigatoni, or farfalle work best because they hold the creamy sauce well. However, feel free to use your favorite pasta shape as you like.
PrintCreamy Ricotta Chicken Pasta Recipe
A comforting and delicious creamy ricotta chicken pasta recipe that combines tender chicken breasts with a luscious ricotta and Parmesan sauce, fresh herbs, and perfectly cooked pasta. This easy skillet dish is perfect for a weeknight dinner that feels indulgent but comes together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken
- 2 chicken breasts, sliced thin
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Pasta
- 8 oz short pasta (penne, rigatoni, or farfalle)
- Salt, for pasta water
Sauce
- 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)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
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 add chicken. Cook until golden and fully cooked through, about 5-7 minutes. Season with salt and pepper, but do not add herbs yet to preserve their fresh flavor.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Before draining, reserve one cup of the pasta cooking water for later use.
- Prepare the Creamy Sauce: Using the same skillet with the cooked chicken, add the minced garlic and sauté for about 1 minute until fragrant. Reduce heat to low, then stir in the ricotta cheese and add a splash of chicken broth or reserved pasta water. Mix thoroughly until a smooth, creamy sauce forms coating the chicken evenly.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the ricotta sauce and chicken. Toss gently to combine, making sure every piece of pasta is well coated. If the sauce is too thick, slowly add more reserved pasta water to reach desired consistency.
- Finish with Fresh Herbs and Cheese: Remove skillet from heat. Stir in freshly chopped basil and parsley to add brightness and freshness to the dish. Sprinkle grated Parmesan cheese on top and toss once more before serving immediately while hot.
Notes
- Make sure not to overcook the pasta; al dente texture works best with this creamy sauce.
- Use fresh herbs for the best flavor impact and add them at the end to preserve their aroma.
- If ricotta is too thick, loosen it with reserved pasta water or additional chicken broth.
- For a richer sauce, add a splash of heavy cream or milk along with the ricotta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop with a splash of water or broth to loosen sauce.
Keywords: creamy ricotta chicken pasta, chicken pasta recipe, quick chicken dinner, Italian pasta, ricotta sauce pasta
