Creamy Chicken Ricotta Pasta

Alright, this creamy chicken ricotta pasta? Total comfort food. It’s rich, cozy, and loaded with soft cheese and tender chicken in every bite.

I made it one night when I had leftover chicken and a tub of ricotta sitting in the fridge. Stirred them into hot pasta with garlic, herbs, and a splash of pasta water—and wow. It turned out so creamy and flavorful.

The ricotta melts into the sauce and makes it super silky. No heavy cream needed. Just a few simple ingredients and a bowl of goodness that feels like a warm hug.

If you want an easy dinner that tastes like something fancy, this is it. Let’s cook it up—you’re gonna love how fast and tasty it is.

Why You’ll Love This Recipe

• Creamy Without Being Heavy: The ricotta adds richness, but the dish stays light compared to cream-based Alfredo sauces. The optional touch of heavy cream adds extra smoothness for those who prefer it.
• Family-Friendly and Flexible: It’s mild and customizable. You can toss in spinach, kale, or even peas. Spice lovers can increase the red pepper flakes.
• Balanced Nutrition: With lean chicken breast, whole wheat pasta, and optional leafy greens, this dish delivers protein, fiber, and healthy fats without being greasy or overly rich.
• Fast and Fuss-Free: It’s ready in under an hour, and you’ll only need one main pan after the pasta is boiled.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This recipe follows a basic sauté-and-fold technique: brown the chicken, build flavor with garlic and seasoning, then stir in the cheese and broth to form a sauce. Finish with pasta and greens.

Servings: Makes 4 hearty servings or 6 lighter portions. Great as a stand-alone dinner or paired with garlic bread and salad.

Difficulty: Beginner-friendly. No advanced techniques—just straightforward stovetop cooking, making it approachable even for first-time cooks.

Required Kitchen Tools

• Large skillet or sauté pan: Nonstick or stainless steel, about 12-inch, to sear chicken and build the sauce.
• Large pot for pasta: Minimum 5-quart size to give pasta room to cook evenly.
• Colander: For draining pasta.
• Chef’s knife and cutting board: For trimming and dicing chicken and mincing garlic.
• Measuring cups and spoons: Accurate measurements ensure proper consistency and seasoning.
• Rubber spatula or wooden spoon: For stirring the sauce without damaging your pan.

Ingredients

This dish centers around a few fresh ingredients that work together to create a velvety, flavorful pasta dish with balance and depth.

Protein & Pasta:

• 2 oz dry whole wheat pasta (penne or tortiglioni) – Whole wheat adds nuttiness and fiber. Use regular pasta if preferred.
• 1 lb boneless, skinless chicken breast, cut into ¾-inch cubes – Use chicken thigh for more flavor, but breast keeps it lean.

Fats & Aromatics:

• 2 tbsp olive oil – Divided for cooking the chicken and aromatics.
• 3 cloves garlic, minced – Fresh garlic infuses the oil and builds foundational flavor.

Cheese & Cream:

• 1 cup whole milk ricotta cheese – Adds body and creamy texture without needing roux or flour.
• ½ cup grated Parmesan cheese – For umami depth and saltiness. Use real Parmigiano-Reggiano if possible.
• ½ cup heavy cream (optional) – Adds silkiness; skip or reduce for a lighter version.

Liquids:

• ½ cup chicken broth – Or reserved pasta water; helps emulsify the cheese and loosen the sauce.

Seasoning:

• 1 tsp Italian seasoning – A balanced mix of oregano, thyme, basil.
• ¼ tsp red pepper flakes (optional) – Just a hint of heat. Add more if you like spicy.
• Salt and freshly ground black pepper, to taste – Always season in layers, especially with creamy sauces.

Vegetables & Garnish:

• 2 cups fresh spinach or kale, roughly chopped (optional) – Adds color and nutrients without overpowering the dish.
• Fresh basil or chopped parsley, for garnish – Brightens the final dish and adds aroma.

Variations for Creamy Chicken Ricotta Pasta

• Use Rotisserie Chicken: Skip cooking raw chicken altogether and shred 2 cups of rotisserie chicken. Add it directly to the skillet with the sauce for a quick version.
• Vegetarian Version: Omit the chicken and double the greens. Add sautéed mushrooms, roasted zucchini, or steamed broccoli for added texture.
• Add Lemon Zest: Stir in 1 tsp fresh lemon zest or a few teaspoons of lemon juice for brightness and contrast against the creamy sauce.
• Swap Greens: Use chopped kale, arugula, or even frozen peas in place of spinach.
• Pasta Alternatives: Use any short pasta like fusilli, farfalle, rigatoni, or even gluten-free varieties.
• Make it Spicier: Increase the red pepper flakes or stir in a spoonful of Calabrian chili paste for smoky heat.

How to Make Creamy Chicken Ricotta Pasta (Step-by-Step Instructions)

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook until just al dente, usually 1–2 minutes less than the package suggests.

Tip: Save ½ cup of the pasta water before draining—it helps adjust the sauce later if it’s too thick.

Drain and set aside. Drizzle with a teaspoon of oil to prevent sticking if you’re not using it immediately.

2. Cook the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the chicken pieces in a single layer. Let them cook undisturbed for 2–3 minutes so they sear and develop color. Flip and continue cooking for another 3–4 minutes until golden and cooked through.

Internal temp: Chicken should reach 165°F (74°C) when done.

Remove chicken from skillet and set aside on a plate. Leave the browned bits in the pan—this adds flavor to the sauce.

3. Sauté the Garlic and Build the Sauce

Lower the heat to medium. Add the remaining 1 tablespoon olive oil, then stir in the minced garlic. Cook for 30–60 seconds, just until fragrant. Don’t let it brown.

Pour in the chicken broth and scrape up any browned bits from the pan. Simmer for 2–3 minutes, allowing the liquid to reduce slightly.

4. Stir in Ricotta and Parmesan

Reduce heat to low. Add the ricotta and stir to melt it into the broth. Then add the Parmesan and Italian seasoning. Stir until smooth.

If using heavy cream, add it now. This gives the sauce more body and coats the pasta more evenly.

Season with salt, pepper, and red pepper flakes (if using). Taste and adjust—ricotta and Parmesan are salty, so season thoughtfully.

Texture check: Sauce should be creamy but pourable. If too thick, stir in a splash of pasta water.

5. Combine Pasta, Chicken, and Greens

Return the cooked chicken (and any juices) to the pan. Stir to coat with the sauce.

Add the cooked pasta and fold it all together gently until every piece is coated.

If using spinach or kale, stir it in now. Let it wilt from the heat of the sauce for 1–2 minutes.

6. Final Garnish and Serve

Plate the pasta and sprinkle with fresh parsley or basil. Finish with an extra grate of Parmesan and freshly cracked black pepper.

Optional: A drizzle of good olive oil or a squeeze of lemon on top adds great finishing flavor.

How to Serve Creamy Chicken Ricotta Pasta

This pasta is best served warm and freshly made, though leftovers reheat well.

It pairs beautifully with:

• Garlic Bread or warm baguette slices
• Simple side salad with lemon vinaigrette
• Roasted vegetables, like carrots or asparagus

For a dinner party, serve this pasta in shallow bowls, top with fresh herbs, and place lemon wedges on the side for brightness.

Storing Creamy Chicken Ricotta Pasta

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezing: Not recommended. The ricotta-based sauce may separate after thawing and reheating.
• Reheating: Warm gently in a skillet over low heat with a splash of milk or broth to loosen the sauce. Avoid microwaving for too long, as it can cause the dairy to curdle.

Tips and Tricks for Success

• Use whole milk ricotta for a smoother, richer sauce. Low-fat versions tend to be grainy.
• Salt your pasta water well—this is your only chance to season the pasta from within.
• Reserve pasta water and adjust sauce consistency just before combining everything.
• Don’t overcook the chicken. Browning it gives depth, but overcooking makes it dry. Use a thermometer if needed.
• Stir ricotta into warm, not boiling liquid to avoid clumping or curdling.

Nutrition

Nutrient	Amount (per serving, est.)
Calories	425
Protein	35g
Carbohydrates	27g
Total Fat	22g
Saturated Fat	9g
Fiber	3g
Sugar	2g
Sodium	510mg

Note: Nutrition will vary based on pasta type, cream usage, and portion size.

Creamy Chicken Ricotta Pasta FAQs

Can I make this dish ahead of time?
Yes, but it’s best fresh. If making ahead, keep the sauce and pasta separate until reheating to prevent sogginess.

Can I use low-fat ricotta?
You can, but it won’t be as creamy and may have a grainier texture.

Is there a non-dairy alternative for ricotta?
Use plant-based ricotta or a cashew cream if you need a dairy-free version. Parmesan can be replaced with nutritional yeast or vegan Parmesan.

Can I skip the chicken?
Yes. Add mushrooms, broccoli, or chickpeas for a vegetarian version.

Conclusion

Creamy Chicken Ricotta Pasta is one of those quietly elegant meals that feels comforting without being complicated. It uses pantry staples, is flexible with add-ins, and balances flavor and nutrition in a single bowl. Whether you’re cooking for family or preparing meals for the week, this is a recipe worth saving in your rotation.