Creamy Ricotta Chicken Pasta Recipe – Easy Comfort Food Dinner Idea
This Creamy Ricotta Chicken Pasta Recipe is the perfect blend of comfort and flavor. Tender chicken pieces are tossed with al dente pasta in a velvety ricotta sauce, enhanced with garlic, Parmesan, and fresh herbs. It’s rich, creamy, and satisfying—yet simple enough for a weeknight dinner. Serve with a side salad or garlic bread for a complete meal that’s sure to become a family favorite.
Equipment
- Large pot (for pasta)
- Skillet or sauté pan
- Mixing bowl
- Whisk
- Wooden spoon or spatula
- Chef’s knife and cutting board
Ingredients
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1 cup ricotta cheese (fresh, full-fat preferred)
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
- Zest of 1 lemon (optional)
- 1 cup cherry tomatoes, halved (optional)
- 2 tbsp fresh parsley or basil, chopped
- 2 boneless chicken breasts
- Salt & pepper to taste
- Pinch of chili flakes (optional)
Instructions
- Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
- Prepare Chicken: Season chicken with salt and pepper. Pan-sear in olive oil until golden and cooked through. Slice into strips.
- Build Sauce: In skillet, sauté garlic and shallot in olive oil. Stir in ricotta, Parmesan, lemon zest, and reserved pasta water until creamy. Add cherry tomatoes if using.
- Combine: Toss pasta directly into sauce. Add chicken strips and fresh herbs. Mix until evenly coated.
- Serve: Garnish with chili flakes or extra Parmesan. Serve hot with garlic bread or roasted vegetables.
Notes
- Variations: Add spinach or kale for greens, sun-dried tomatoes for tang, or chili flakes for spice.
- Storage: Refrigerate for 3–4 days. Freeze sauce separately for up to 2 months.
- Reheating: Warm gently over low heat with a splash of pasta water or milk to restore creaminess.
- Pairings: Best with garlic bread, roasted vegetables, crisp white wine, or sparkling water.