Description
This creamy ricotta chicken pasta is a delicious, comforting dish made with tender chicken, whole wheat pasta, and a rich ricotta-Parmesan sauce. It’s perfect for a quick weeknight meal or a cozy dinner with family. With just a handful of simple ingredients, you can create a restaurant-quality pasta in under 30 minutes!
Ingredients
Scale
- 12 oz whole wheat pasta (penne or tortiglioni)
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp 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, for extra creaminess)
- 1 tsp Italian seasoning
- ¼ tsp 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 salted water in a large pot. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
- Cook the Chicken – Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, Italian seasoning, salt, and pepper. Cook for 5–7 minutes, until golden brown and fully cooked. Remove from the pan.
- Make the Sauce – In the same skillet, heat 1 tbsp olive oil and sauté garlic for 30 seconds. Reduce heat and stir in ricotta, Parmesan, chicken broth, and heavy cream (if using) until smooth.
- Combine Everything – Add the cooked pasta and chicken to the sauce, tossing to coat. Stir in spinach or kale and let it wilt for 1–2 minutes. Adjust seasoning with salt, black pepper, and red pepper flakes.
- Serve & Garnish – Top with fresh basil or parsley and serve warm.
Notes
- Use whole-milk ricotta for a richer sauce.
- Reserve pasta water to adjust sauce consistency.
- Make it lighter by skipping heavy cream and using more broth.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired