This Creamy Ricotta Chicken Pasta is cozy, rich, and wonderfully simple the kind of weeknight dish that feels special without any fuss. The ricotta makes the sauce silky and light, while tender chicken and herbs bring everything together beautifully.
Ingredients
- 12 oz pasta (penne, rigatoni, or your favorite)
- 2 tbsp olive oil
- 1 lb chicken breast, cut into bite-size pieces
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan
- 1 cup pasta water (reserved)
- 1 cup baby spinach (optional but lovely)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: pinch of red pepper flakes for gentle heat
Steps
- Cook the pasta. Boil until al dente and reserve 1 cup of the pasta water — it’s the key to a creamy sauce.
- Sauté the chicken. In a skillet, warm the olive oil and cook the chicken until golden and cooked through. Season with salt, pepper, and Italian seasoning.
- Add the garlic. Stir in the garlic and let it bloom for 30 seconds.
- Make the ricotta sauce. Reduce heat and add ricotta, Parmesan, and 1/2 cup pasta water. Don’t worry if it looks thin it thickens beautifully as it warms.
- Toss in the pasta. Add cooked pasta and more pasta water as needed until everything is silky and well coated.
- Finish with greens. Stir in spinach until just wilted, and add red pepper flakes if you enjoy a little heat.
Chef’s Tips
- Use whole-milk ricotta: It makes the sauce extra creamy and smooth.
- Adjust consistency: A splash of pasta water at the end helps keep everything velvety.
- Don’t overcook the garlic: It turns bitter quickly a short sauté is perfect.
Variations
- Lemon ricotta pasta: Add zest of one lemon plus a squeeze of juice for brightness.
- Tomato basil twist: Stir in a handful of cherry tomatoes and fresh basil.
- Herb-packed version: Add parsley or thyme for a more fragrant finish.