Description
Indulge in a creamy and flavorful dish with this Creamy Ricotta Chicken Pasta recipe. Tender chicken, al dente pasta, and a rich ricotta sauce come together to create a satisfying meal that’s perfect for any night of the week.
Ingredients
Main Ingredients:
12 ounces pasta (penne, rigatoni, or spaghetti),
2 tablespoons olive oil,
1 pound boneless skinless chicken breasts, cut into bite-sized pieces,
3 cloves garlic, minced,
1/2 teaspoon red pepper flakes (optional),
1 cup ricotta cheese,
1/2 cup grated Parmesan cheese,
1/2 cup pasta cooking water (reserved),
1/4 cup heavy cream or milk,
juice and zest of 1 lemon,
1 teaspoon Italian seasoning,
1/2 teaspoon salt,
1/4 teaspoon black pepper,
2 cups fresh spinach (optional),
fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Cook the Chicken: Heat olive oil in a skillet, cook seasoned chicken until golden and cooked through. Add garlic and red pepper flakes.
- Make the Sauce: Reduce heat, stir in ricotta, Parmesan, cream, lemon juice, zest, Italian seasoning, and reserved pasta water. Mix until smooth.
- Combine and Serve: Add drained pasta and spinach to the sauce, toss to coat. Adjust seasoning and serve hot, garnished with herbs and Parmesan.
Notes
- For added depth, sauté mushrooms or sun-dried tomatoes with the chicken.
- Whole-milk ricotta works best for creaminess.
- Leftovers reheat well with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
