Creamy Ricotta Chicken Pasta Recipe

Creamy Ricotta Chicken Pasta

This Creamy Ricotta Chicken Pasta is rich, flavorful, and incredibly satisfying. Juicy chicken pieces are tossed with tender pasta in a velvety ricotta-based sauce, enhanced with garlic, Parmesan, and fresh herbs. It’s the perfect weeknight meal that feels indulgent but comes together quickly!

Ingredients:

• 12 oz pasta (penne, rigatoni, or fusilli work great)

• 2 tbsp olive oil

• 2 chicken breasts, cut into bite-sized pieces

• Salt and pepper, to taste

• 3 cloves garlic, minced

• 1 cup ricotta cheese

• ½ cup grated Parmesan cheese

• ½ cup reserved pasta water (more if needed)

• ¼ cup milk or cream

• 1 tsp Italian seasoning

• 1 cup baby spinach (optional)

• Chopped fresh basil or parsley, for garnish

Instructions:

1. Cook the pasta according to package directions. Reserve ½ cup of pasta water and drain.

2. Sauté the chicken:
   Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and cook until golden and cooked through (about 6–8 minutes). Remove from skillet and set aside.

3. Make the creamy sauce:
   In the same skillet, lower heat and add garlic. Sauté until fragrant (about 30 seconds). Add ricotta, Parmesan, milk or cream, and Italian seasoning. Stir until smooth.

4. Combine everything:
   Add the cooked pasta and chicken back to the skillet. Toss to coat, adding reserved pasta water a little at a time to loosen the sauce as needed. Stir in spinach if using, and let it wilt.

5. Finish and serve:
   Season with salt and pepper to taste. Top with chopped herbs and more Parmesan if desired.

Tips:

• Add sun-dried tomatoes or roasted red peppers for extra flavor.

• For a spicy kick, add a pinch of red pepper flakes to the sauce.