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Ricotta Chicken Pasta
Faiza Shabir

Creamy Ricotta Chicken Pasta Recipe

This Creamy Ricotta Chicken Pasta is rich, smooth, and full of comforting flavor. Tender chicken and perfectly cooked pasta get coated in a creamy ricotta-parmesan sauce that feels light yet indulgent. It’s simple enough for weeknights but impressive enough for guests. Add spinach or sun-dried tomatoes for an easy upgrade.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: Italian-American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta penne, fettuccine, or rigatoni
  • 2 chicken breasts sliced into strips
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup reserved pasta water as needed
  • 1/2 tsp Italian seasoning
  • Salt and black pepper to taste
  • 1/4 tsp red pepper flakes optional
  • 1/2 cup fresh spinach optional
  • 1 tbsp fresh parsley chopped, optional garnish

Method
 

  1. Cook pasta in salted water until al dente and reserve 1/2 cup pasta water before draining.
  2. Season chicken with salt and pepper.
  3. Heat olive oil in a skillet and cook chicken 5–7 minutes until golden and cooked through, then remove.
  4. In the same skillet, sauté garlic 30 seconds until fragrant.
  5. Stir in ricotta, parmesan, Italian seasoning, and a splash of pasta water until smooth.
  6. Add cooked pasta and chicken back to the skillet and toss to coat evenly.
  7. Add more pasta water if needed to loosen the sauce.
  8. Stir in spinach until wilted, garnish with parsley, and serve hot.

Notes

  • Use whole milk ricotta for the creamiest sauce.
  • Don’t overcook chicken, or it will turn dry.
  • Add sun-dried tomatoes or mushrooms for extra flavor.
  • Store leftovers airtight up to 3 days and reheat gently with a splash of milk.

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