Creamy Ricotta Chicken Pasta

This simple pasta dish mixes tender chicken with a mild, creamy ricotta sauce. It cooks fast and uses everyday ingredients. If you like creamy chicken pasta with a spicy twist, try a baked version like Cajun cream cheese chicken pasta bake for another idea.

Why This Recipe Works

The ricotta gives a thick, smooth sauce without heavy work. Parmesan adds salt and a nutty taste. Slicing the chicken thin helps it cook quickly and stay tender. The pasta soaks the sauce, making each bite rich and even. For a different flavor profile with bacon and ranch, see the chicken bacon ranch pasta for inspiration.

Why you should try this recipe

• It is quick to make on a weeknight.
• The sauce is creamy but light because of ricotta.
• Kids and adults both like it.
• You can change spices or add vegetables easily.

How to make Creamy Ricotta Chicken Pasta

Follow the steps below to cook the dish from start to finish. The sauce comes together on the stove while the pasta cooks. Serve hot and fresh.

Ingredients :

• 300g (10 oz) penne pasta
• 2 chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 cup ricotta cheese
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Equipments Needed

• Large pot for pasta
• Colander to drain pasta
• Large skillet or frying pan
• Spoon or spatula for stirring
• Knife and cutting board

Step-by-Step Instructions :

1. Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chicken slices, season with salt and pepper, and cook for 5-7 minutes until golden and fully cooked. Remove the chicken and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Lower the heat and stir in ricotta cheese, heavy cream, and Parmesan cheese. Mix until the sauce is smooth and creamy.
5. Add the cooked chicken back to the skillet and stir to coat with the sauce. Sprinkle in Italian herbs and chili flakes (if using).
6. Add the drained pasta to the skillet and toss until well combined.
7. Serve hot, garnished with fresh parsley and additional Parmesan cheese, if desired.

How to serve Creamy Ricotta Chicken Pasta

Serve the pasta hot on plates or in bowls. Add extra grated Parmesan and a sprinkle of fresh parsley. Offer chili flakes on the side for those who like heat. A simple green salad or steamed vegetables go well with this dish.

How to store Creamy Ricotta Chicken Pasta

Let leftovers cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce. Do not freeze if you want the sauce to stay smooth; ricotta can change texture after freezing.

Tips & Tricks

• Slice the chicken thin so it cooks fast and stays tender.
• Use warm cream when stirring into ricotta to help the sauce smooth out.
• Taste and add salt slowly since Parmesan is salty.
• If the sauce gets too thick, add a little pasta water or cream to thin it.

Variations & Substitutions

• Swap penne for fusilli or rigatoni.
• Use shredded rotisserie chicken to save time.
• Replace heavy cream with milk plus a little butter for a lighter sauce.
• Try adding spinach or sun-dried tomatoes for color and flavor.
• You can use the ricotta idea in other dishes like creamy white chicken enchiladas to switch things up.

FAQs

Q: Can I use low-fat ricotta?
A: Yes. The sauce will be a bit lighter but still tasty. You may want a splash more cream or milk.

Q: Can I make this ahead?
A: You can cook the chicken and pasta ahead and store separately. Mix and reheat before serving.

Q: Is there a vegetarian version?
A: Yes. Skip the chicken and add mushrooms, spinach, or roasted veggies for protein and flavor.

Q: How do I keep the sauce smooth?
A: Stir ricotta with warm cream over low heat and mix well until smooth. Add a little pasta water if needed.

Q: Can I use a different pasta shape?
A: Absolutely. Use any pasta you like: fusilli, rigatoni, or shells work well.

Conclusion

This creamy ricotta chicken pasta is quick, mild, and comforting. For a similar skillet-style recipe with orzo, see Creamy Ricotta Chicken and Orzo Skillet – The Defined Dish. If you want another ricotta pasta version with a different take, check Chicken Ricotta Pasta – Through The Fibro Fog.

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