Creamy Chicken Ricotta Pasta
This creamy chicken ricotta pasta is a cozy, satisfying dish featuring tender chicken, whole wheat pasta, and a velvety ricotta-Parmesan sauce. Balanced with greens and herbs, it's a quick weeknight dinner that's rich, flavorful, and easy to customize.
Servings: 4
Calories: 575kcal
Ingredients
- 12 oz whole wheat pasta penne or tortiglioni
- 1 lb boneless skinless chicken breast, cut into bite-sized 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 the pasta water, then drain and set aside.
- Prepare the Chicken
- Heat olive oil in a large skillet over medium heat.
- Season the chicken pieces with salt and black pepper.
- Sauté the chicken for 6–8 minutes, until golden brown and fully cooked. Remove from the skillet and set aside.
- Make the Sauce
- In the same skillet, add the minced garlic and sauté for about 1 minute.
- Stir in the ricotta, Parmesan, chicken broth, and heavy cream (if using).
- Add Italian seasoning, red pepper flakes, and additional salt and pepper to taste. Stir until smooth and heated through.
- Combine Ingredients
- Return the cooked chicken to the skillet.
- Add the cooked pasta and toss everything to coat in the sauce.
- Stir in the spinach or kale and cook just until wilted.
- If the sauce is too thick, thin it with a bit of reserved pasta water.
- Serve & Enjoy
- Garnish with fresh basil or parsley and serve hot.
- Notes
- Add cherry tomatoes or sun-dried tomatoes for extra flavor.
- Serve with garlic bread or a simple side salad for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.