Creamy Ricotta Chicken Pasta
This creamy ricotta chicken pasta is a simple yet satisfying dish with juicy chicken, a velvety ricotta-Parmesan sauce, and fresh greens. Quick to make, it's perfect for an easy and comforting weeknight meal!
Servings: 4
Ingredients
- 12 oz whole wheat pasta penne or tortiglioni
- 1 lb 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
Boil the Pasta:
- Cook pasta in salted water according to package directions.
- Reserve ½ cup of pasta water, then drain and set aside.
Cook the Chicken:
- Heat olive oil in a skillet over medium heat.
- Season chicken with salt and black pepper.
- Cook for 6-8 minutes until golden and fully cooked. Remove from the skillet.
Make the Sauce:
- In the same skillet, cook garlic for 1 minute until fragrant.
- Stir in ricotta, Parmesan, chicken broth, and heavy cream.
- Add Italian seasoning, red pepper flakes, salt, and black pepper.
Combine & Finish:
- Return chicken to the pan and mix well.
- Add pasta and toss to coat in the sauce.
- Stir in spinach or kale until wilted.
- Adjust consistency with reserved pasta water if needed.
Serve:
- Garnish with fresh basil or parsley and enjoy!
Notes
Best Served With: Garlic bread, a simple salad, or roasted veggies.
Make It Lighter: Use part-skim ricotta and skip the heavy cream.
Storage: Keep in an airtight container in the fridge for up to 3 days.