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 weeknight meal!
Servings: 4
Ingredients
- 12 oz whole wheat pasta penne or tortiglioni
- 1 lb boneless skinless chicken breast, cut into pieces
- 2 tablespoons olive oil
- 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
- Fresh basil or parsley for garnish
Instructions
Cook the Pasta:
- Boil pasta in salted water until al dente.
- Reserve ½ cup of pasta water, then drain.
Prepare the Chicken:
- Heat olive oil in a skillet over medium heat.
- Season 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.
- Stir in ricotta, Parmesan, chicken broth, and heavy cream.
- Add Italian seasoning, red pepper flakes, salt, and pepper.
Combine Ingredients:
- Return chicken to the pan.
- Toss in pasta and mix until coated.
- Add spinach or kale and cook until wilted.
- Adjust sauce consistency with reserved pasta water if needed.
Serve & Enjoy:
- Garnish with basil or parsley and serve hot.
Notes
Customization: Add cherry tomatoes or sun-dried tomatoes for extra flavor.
Serving Suggestions: Serve with garlic bread or a side salad.
Storage: Keep in an airtight container for up to 3 days in the fridge.
Serving Suggestions: Serve with garlic bread or a side salad.
Storage: Keep in an airtight container for up to 3 days in the fridge.