Description
Creamy Ricotta Chicken Pasta is a rich and comforting Italian-American dish featuring tender cooked chicken breast combined with a luscious ricotta and Parmesan cream sauce, tossed with perfectly cooked penne or fettuccine pasta. Garlic and Italian seasoning add depth of flavor while a touch of heat from red pepper flakes is optional. This easy stovetop recipe is a satisfying weeknight dinner that can be customized with additional vegetables for more texture and flavor.
Ingredients
Scale
For the Pasta and Chicken
- 12 ounces pasta such as penne or fettuccine
- 2 cups cooked chicken breast, shredded or diced
For the Creamy Sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup pasta water, reserved
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sauté garlic: In a large skillet, heat olive oil and butter over medium heat until melted. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Prepare the cream sauce: Stir in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and add the ricotta cheese, stirring continuously until the sauce becomes smooth and creamy.
- Add cheese and seasonings: Mix in the grated Parmesan cheese, Italian seasoning, salt, black pepper, and optional red pepper flakes. Stir well to combine all flavors.
- Incorporate chicken: Add the cooked shredded or diced chicken to the sauce and stir until all pieces are well coated with the creamy mixture.
- Toss pasta with sauce: Add the cooked pasta to the skillet. Pour in the reserved pasta water a little at a time to achieve the desired sauce consistency. Cook for 2 to 3 minutes, stirring frequently, so the pasta absorbs the sauce and everything is heated through.
- Garnish and serve: Remove from heat, sprinkle chopped fresh parsley on top, and serve the creamy ricotta chicken pasta warm.
Notes
- Add spinach, sun-dried tomatoes, or mushrooms to the sauce for extra flavor and texture.
- For a lighter version, substitute half-and-half for the heavy cream.
- This dish is best served fresh but leftovers can be stored in the refrigerator for up to 3 days.
