Creamy Chicken Ricotta Pasta
A creamy, cheesy pasta dish with tender chicken and fresh greens, this ricotta-based sauce adds a lighter yet rich flavor to your favorite pasta. Perfect for a quick and satisfying weeknight meal!
Servings: 4
Calories: 550kcal
Ingredients
For the Pasta:
- 12 oz whole wheat pasta penne or tortiglioni
For the Chicken:
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Sauce:
- 3 cloves garlic minced
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup chicken broth or reserved pasta water
- ½ cup heavy cream optional
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 2 cups fresh spinach or kale optional
For Garnish:
- Fresh basil or parsley
Instructions
Cook the Pasta
- Boil pasta in salted water until al dente, following package instructions.
- Reserve ½ cup of pasta water, then drain and set aside.
Prepare the Chicken
- Heat olive oil in a large skillet over medium heat.
- Season the chicken with salt and black pepper.
- Sauté for 6–8 minutes until golden brown and fully cooked. Remove and set aside.
Make the Sauce
- In the same skillet, sauté garlic for 1 minute until fragrant.
- Stir in ricotta, Parmesan, chicken broth, and heavy cream.
- Add Italian seasoning, red pepper flakes (if using), salt, and black pepper.
Combine Ingredients
- Return the cooked chicken to the pan.
- Toss in pasta and mix until evenly coated in the sauce.
- Add spinach or kale and cook until wilted.
- Adjust the sauce consistency with reserved pasta water, if needed.
Serve & Enjoy
- Garnish with fresh basil or parsley and serve hot.
Notes
Customization: Add cherry tomatoes or sun-dried tomatoes for extra flavor.
Serving Suggestions: Pairs well with garlic bread or a fresh side salad.
Storage: Store in an airtight container in the refrigerator for up to 3 days.