Creamy Ricotta Chicken Pasta

This Creamy Ricotta Chicken Pasta is one of my favorite weeknight comfort meals. It’s rich, creamy, and full of tender chicken, soft noodles, and smooth ricotta cheese. Every bite is cozy and comforting without being too heavy.

The first time I made it, I was just trying to use what I had—and it turned out so good. The ricotta melts right into the sauce, making it extra creamy and light. It tastes fancy, but it’s really simple and quick to make.

Perfect for busy nights, meal prep, or when you just want a bowl of something warm and filling. I’ll walk you through how I make it. It’s easy, satisfying, and always hits the spot.

Why You’ll Love This Recipe

• Creamy But Not Overwhelming: Unlike heavier Alfredo-style sauces, ricotta brings a naturally lighter creaminess. The texture is smooth but not greasy, making it easy to enjoy a full plate.
• Balanced Flavor: Parmesan adds salt and umami, garlic brings depth, and a touch of red pepper flake can add optional heat. Each ingredient is there for a reason, complementing rather than competing.
• Everyday Ingredients: No hard-to-find items here. Everything can be found at a typical grocery store, and most may already be in your pantry or fridge.
• One-Pot Finish: While the pasta and chicken are cooked separately at first, everything comes together in one pan at the end. This helps the sauce cling to the pasta and allows flavors to meld beautifully.
• Adaptable for Meal Prep: This pasta reheats nicely without breaking or drying out. It’s great for lunchboxes or make-ahead dinners.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 15 minutes — This includes chopping the chicken, mincing garlic, and gathering your ingredients mise en place.
• Cook Time: 30 minutes — Cooking pasta, searing chicken, and building the sauce takes just about half an hour.
• Total Time: ~45 minutes start to finish.

This makes it suitable for weeknight meals or relaxed weekend cooking.

Servings

• Yields 4–6 servings. If you’re cooking for a family of four, you may have just enough left over for lunch the next day.
• For a larger gathering or meal prep, the recipe can easily be doubled without needing extra pans—just scale ingredients evenly.

Difficulty Level

• Beginner-friendly. If you can sauté chicken and boil pasta, you can absolutely master this recipe. There’s no need for baking or specialized skills.
• Instructions include built-in cues (like when the sauce thickens or chicken browns), so you’ll know what to look for even without prior experience.

Required Kitchen Tools

Having the right tools ready makes the process smoother:

• Large Pot: Used for boiling the pasta. Choose one with plenty of space to avoid overcrowding.
• Colander: To drain the cooked pasta without losing the starchy water (which can be reserved).
• Large Skillet or Sauté Pan: This is where you’ll cook the chicken and finish the pasta in the sauce. A 12-inch pan works best.
• Wooden Spoon or Silicone Spatula: Useful for stirring the sauce and scraping any browned bits from the pan (which adds flavor).
• Sharp Chef’s Knife & Cutting Board: For prepping the chicken and garlic.
• Measuring Cups and Spoons: Precision matters, especially with cheese and seasoning.

Optional but helpful:

• Microplane Zester or Grater: For finely grating fresh Parmesan.
• Tongs or Slotted Spoon: Makes tossing the pasta easier when adding it to the sauce.

Ingredients (Detailed)

Here’s a full breakdown of the ingredients you’ll need. Exact amounts are listed, but additional context is provided for why each item matters:

• 12 oz whole wheat pasta
  Choose short pasta shapes like penne, rigatoni, or tortiglioni. Whole wheat adds extra fiber and a slightly nutty taste that pairs well with creamy sauces.
• 1 lb boneless, skinless chicken breast
  Cut into bite-sized pieces for even cooking and easier eating. You can also substitute boneless thighs for a richer flavor.
• 2 tablespoons olive oil, divided
  Used both for searing the chicken and sautéing garlic. Extra virgin olive oil adds depth, but any neutral oil works in a pinch.
• 3 cloves garlic, minced
  Aromatics like garlic are essential in Italian-inspired dishes. Mince finely for even distribution.
• 1 cup full-fat ricotta cheese
  The creamy backbone of the sauce. Use fresh, full-fat ricotta for best texture. Avoid fat-free versions—they tend to be watery and bland.
• ½ cup freshly grated Parmesan cheese
  Adds savory richness and helps thicken the sauce naturally. Pre-grated cheese may contain anti-caking agents, so fresh is preferred.
• ½ cup chicken broth or reserved pasta water
  Used to thin the sauce and help it cling to the pasta. Pasta water is naturally starchy and excellent for emulsifying sauces.
• ½ cup heavy cream (optional)
  For a richer, silkier finish. This can be omitted if you prefer a lighter dish.
• 1 teaspoon Italian seasoning
  A mix of dried basil, oregano, thyme, and rosemary. It infuses the sauce with subtle herbal notes.
• ¼ teaspoon red pepper flakes (optional)
  Adds a gentle kick. Increase or omit depending on your heat preference.
• Kosher salt and black pepper, to taste
  Season in layers—for the pasta water, chicken, and sauce—to keep flavors well balanced.

Variations for Creamy Ricotta Chicken Pasta

This recipe is flexible—easy to adjust based on what you have on hand or your dietary preferences. Here are a few thoughtful variations you can try:

• Swap the Protein:
  Use rotisserie chicken, turkey breast, shrimp, or even cooked Italian sausage instead of raw chicken breast. If using pre-cooked meat, add it during the final step just to warm through.
• Make It Vegetarian:
  Skip the chicken and add sautéed mushrooms, spinach, or steamed broccoli. You can also include white beans for added protein and creaminess.
• Use a Different Pasta:
  If you don’t have whole wheat pasta, feel free to use regular pasta, gluten-free pasta, or chickpea/lentil pasta. Short shapes work best for holding the sauce.
• Try Lemon Ricotta Pasta:
  Add 1 teaspoon of fresh lemon zest and a squeeze of lemon juice at the end of cooking to brighten the dish with citrus.
• Boost the Creaminess Without Cream:
  If you skip the heavy cream, increase the ricotta by ¼ cup and add more pasta water for a silky sauce without the added fat.
• Add Fresh Herbs:
  Stir in chopped parsley, basil, or chives before serving to add a pop of freshness.

How to Make Creamy Ricotta Chicken Pasta: Step-by-Step Instructions

This dish comes together in three main stages: cooking the pasta, preparing the chicken, and finishing the sauce.

Step 1: Boil the Pasta

1. Fill a large pot with water and bring to a boil. Add a generous pinch of salt.
2. Add 12 oz whole wheat pasta and cook 1-2 minutes less than the package instructions. You want it just shy of al dente—it will finish cooking in the sauce.
3. Before draining, reserve 1 cup of pasta water. Then, drain the pasta and set aside.

💡 Why reserve pasta water? The starch from the noodles helps emulsify and thicken the sauce later.

Step 2: Cook the Chicken

1. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add the chicken pieces in a single layer. Let them sear undisturbed for 2-3 minutes.
3. Flip and cook another 4-6 minutes, stirring occasionally, until golden brown and cooked through.
4. Season with salt, pepper, and half the Italian seasoning.
5. Transfer the cooked chicken to a plate and keep warm.

🔪 Tip: Avoid crowding the pan so the chicken browns rather than steams. Work in batches if needed.

Step 3: Build the Sauce

1. Lower the heat to medium. Add the remaining 1 tablespoon olive oil to the same pan.
2. Sauté 3 cloves of minced garlic for 30 seconds, just until fragrant.
3. Add 1 cup ricotta, ½ cup Parmesan, ½ cup chicken broth (or pasta water), and optional ½ cup heavy cream.
4. Stir until smooth and gently simmer for 2–3 minutes, letting the cheeses melt and the sauce thicken slightly.
5. Add remaining Italian seasoning and optional red pepper flakes to taste.
6. Return the cooked chicken to the pan, along with the drained pasta. Toss everything together.
7. Add splashes of reserved pasta water as needed to loosen the sauce and help it cling to the pasta evenly.
8. Taste and adjust salt and pepper before serving.

🥄 Note: If the sauce feels too thick, stir in a bit more broth or cream until it reaches your desired consistency.

How to Serve Creamy Ricotta Chicken Pasta

This dish is rich and comforting, so it pairs best with light, fresh sides to balance out the creaminess. Here are some serving ideas:

• With a Side Salad:
  Serve alongside a crisp green salad tossed in lemon vinaigrette or balsamic dressing. Arugula, spinach, or romaine all work well.
• With Vegetables:
  Roasted broccoli, asparagus, or green beans make great accompaniments. For a shortcut, toss frozen peas or spinach right into the pasta during the final few minutes.
• With Bread:
  Add garlic bread or a slice of crusty sourdough to soak up the creamy sauce.
• Garnish Ideas:
  Top with extra Parmesan, cracked black pepper, a sprinkle of red pepper flakes, or a spoonful of ricotta in the center for presentation.

Storing Creamy Ricotta Chicken Pasta

Here’s how to keep leftovers fresh and tasty:

• Refrigerator:
  Store in an airtight container for up to 3 days. The sauce may thicken in the fridge, but it loosens nicely when reheated with a splash of water or broth.
• Freezer:
  Not recommended. Ricotta sauces tend to separate or become grainy after freezing and thawing.
• Reheating:
  Warm over low heat on the stovetop or in the microwave. Stir often and add a bit of milk, broth, or water to restore creaminess.

Tips and Tricks for Success

• Cook Pasta Just Shy of Al Dente:
  Pasta continues to cook in the sauce—underboiling ensures it doesn’t get mushy.
• Use Full-Fat Dairy:
  For best texture and taste, stick with full-fat ricotta and Parmesan. Low-fat versions tend to be watery or bland.
• Stir Constantly While Melting Cheese:
  Ricotta can become lumpy if overheated or left unstirred. Keep the heat low and stir gently.
• Taste and Adjust:
  Not all broths, cheeses, or salts are the same. Always taste before serving and adjust seasoning as needed.

Nutrition (Per Serving)

Nutrient	Amount (Approximate)
Calories	540 kcal
Protein	39g
Carbohydrates	42g
Fat	24g
Saturated Fat	10g
Fiber	6g
Sodium	520mg
Sugar	3g
Calcium	240mg
Iron	2.5mg

Note: Nutrition estimates are based on 1 of 6 servings using full-fat ingredients and may vary depending on specific brands used.

Creamy Ricotta Chicken Pasta FAQs

Can I use cottage cheese instead of ricotta?
Technically yes, but the texture and flavor will be different. Ricotta is smoother and more neutral in taste.

What’s the best type of pasta to use?
Short shapes like penne or rigatoni work best because they hold sauce inside and around the ridges.

Can I make this ahead?
Yes, but store the sauce and pasta separately if possible. This keeps the texture of the pasta from absorbing all the sauce.

Is heavy cream required?
Not at all—it’s optional. The ricotta is already creamy enough on its own.

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Conclusion

Creamy Ricotta Chicken Pasta is a balanced, family-friendly dish that’s easy enough for a weeknight and satisfying enough for guests. The combination of tender chicken, hearty pasta, and a rich yet delicate cheese sauce makes this a go-to comfort meal in any kitchen. Keep this one in your regular rotation—it’s reliable, adaptable, and always a crowd-pleaser.