Creamy Ricotta Chicken Pasta Recipe for Easy Dinner

The aroma of garlic sizzling in olive oil, the creamy texture of ricotta melting into a luscious sauce, and the tender bites of chicken swimming in perfectly cooked pasta—this Creamy Ricotta Chicken Pasta Dinner Recipe is comfort food at its best. I remember the first time I whipped this up on a busy weeknight, wondering if I could pull off something delicious in such little time. Spoiler alert: I did, and it’s been a family favorite ever since!

If you’ve ever found yourself staring at a fridge full of ingredients, wondering how to pull off a dinner that’s both satisfying and effortless, this recipe is for you. With simple pantry staples and a few fresh ingredients, you’ll have a dish on the table that feels indulgent but is actually surprisingly light. Whether you’re cooking for your family or hosting friends, this creamy ricotta chicken pasta will wow everyone at the table without requiring hours of prep. Let’s talk about why this recipe is bound to become a go-to in your kitchen!

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in just 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: You probably already have most of these ingredients in your pantry, and the fresh ones are easy to grab during a quick grocery run.
• Family-Friendly: Kids and adults alike love the creamy sauce and tender chicken. It’s a guaranteed crowd-pleaser!
• Versatile: You can easily customize this dish to suit your tastes or dietary needs. Swap the chicken for shrimp, or add your favorite veggies for extra nutrition.
• Unbelievably Delicious: The ricotta adds a creamy richness that pairs beautifully with the garlic and chicken, creating a flavor-packed experience in every bite.

What sets this recipe apart is the ricotta. Instead of using heavy cream or butter, ricotta gives the sauce a creamy texture without weighing it down. Plus, it adds a subtle tang that balances the flavors perfectly. It’s indulgent without being over-the-top, making it feel like a treat without guilt. Trust me, this isn’t just another pasta recipe—it’s the kind you’ll find yourself craving again and again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a creamy, flavorful pasta dish that’s perfect for any occasion. Here’s what you’ll need:

• Pasta: Choose your favorite variety—fettuccine, penne, or even spaghetti work beautifully here.
• Chicken breasts: Boneless and skinless, sliced into bite-sized pieces for quick cooking.
• Ricotta cheese: Look for whole milk ricotta for the creamiest texture (low-fat works too, but the sauce won’t be as rich).
• Garlic: Fresh garlic cloves, minced; these are essential for flavor.
• Olive oil: For sautéing the chicken and garlic. Use a high-quality extra virgin olive oil for the best taste.
• Chicken broth: Helps thin the ricotta and create a velvety sauce.
• Parmesan cheese: Freshly grated for the ultimate salty, nutty kick.
• Salt and pepper: To season the chicken and sauce to perfection.
• Fresh basil: Adds brightness and a pop of color. Swap for parsley if preferred.

If you’re missing an ingredient, don’t worry! You can easily make substitutions. For a vegetarian version, omit the chicken and use sautéed mushrooms or zucchini. Gluten-free pasta works well here too, and you can swap ricotta for dairy-free alternatives like almond ricotta if needed.

Equipment Needed

Here’s what you’ll need to prepare this creamy ricotta chicken pasta:

• Large skillet: For sautéing the chicken and garlic.
• Medium saucepan: To cook the pasta.
• Wooden spoon: Perfect for stirring the sauce and pasta.
• Fine grater: For freshly grating Parmesan cheese.
• Tongs: Handy for mixing the pasta with the sauce.

If you don’t have a large skillet, a Dutch oven works well too. And if you’re looking to invest in a good grater, I swear by my microplane—it makes grating cheese a breeze!

Preparation Method

1. Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Sauté until golden brown and cooked through, about 6-8 minutes. Remove the chicken and set aside.
3. In the same skillet, add another tablespoon of olive oil and the minced garlic. Cook for 1-2 minutes until fragrant, but be careful not to burn it.
4. Lower the heat and stir in the ricotta cheese. Gradually add the chicken broth, stirring until the ricotta melts into a creamy sauce. If it looks too thick, add a splash of the reserved pasta water to loosen it up.
5. Return the chicken to the skillet, stirring to coat it in the sauce. Add the cooked pasta and toss everything together, ensuring the sauce evenly coats the noodles.
6. Stir in the grated Parmesan cheese and fresh basil. Taste and adjust the seasoning with more salt and pepper, if needed.
7. Serve immediately, garnished with extra Parmesan and basil if desired.

Pro tip: If your sauce feels dry, add a bit more reserved pasta water to bring it back to life. The starch in the pasta water helps bind the sauce beautifully!

Cooking Tips & Techniques

• Don’t overcook the pasta: Aim for al dente, as it will continue to cook slightly when mixed with the sauce.
• Use fresh garlic: Pre-minced or jarred garlic won’t give you the same bold flavor.
• Warm the ricotta: If your ricotta is cold straight from the fridge, let it sit at room temperature for 10 minutes before using—it helps it melt faster.
• Season every step: Season the chicken, sauce, and pasta water for layers of flavor.
• Don’t skip the pasta water: It’s the secret to a silky, cohesive sauce!

One mistake I made early on was skipping the Parmesan cheese—it’s essential for that extra depth of flavor. Trust me, don’t leave it out!

Variations & Adaptations

• Vegetarian: Swap the chicken for sautéed mushrooms, zucchini, or roasted bell peppers.
• Low-carb: Use zucchini noodles or spaghetti squash instead of pasta.
• Spicy twist: Add a pinch of red pepper flakes to the garlic for a subtle kick.
• Seafood option: Replace the chicken with shrimp or scallops for a seafood-inspired dish.
• Seasonal flair: Toss in fresh cherry tomatoes and spinach during summer months for added color and flavor.

Personally, I love adding sautéed spinach for a pop of green—it’s a delicious way to sneak in some extra veggies!

Serving & Storage Suggestions

This creamy ricotta chicken pasta is best served warm, straight from the skillet. Pair it with a simple side salad dressed in olive oil and balsamic vinegar, or some crusty garlic bread for a complete meal.

Got leftovers? Store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to revive the sauce, and heat gently on the stovetop or in the microwave. Avoid freezing, as the ricotta can separate and affect the texture of the sauce.

Bonus tip: The flavors actually deepen overnight, making this pasta even tastier the next day!

Nutritional Information & Benefits

Here’s a rough nutritional breakdown per serving:

• Calories: Approximately 450
• Protein: 25g
• Carbohydrates: 45g
• Fat: 15g

Ricotta cheese is a great source of calcium and protein, making this dish a nutritious option for families. If you’re watching your carb intake, swap regular pasta for a low-carb alternative. Keep in mind that ricotta is lower in fat than cream, so this recipe is lighter than traditional Alfredo-style dishes.

Conclusion

This creamy ricotta chicken pasta recipe is one of my absolute favorites—it’s easy, comforting, and endlessly adaptable. Whether you’re cooking for your family, hosting a dinner party, or simply treating yourself to a cozy meal, this dish is guaranteed to impress.

I hope you give this recipe a try and make it your own! Let me know in the comments what variations you experimented with or if you have any tips to share. Don’t forget to save this recipe for later and share it with friends who love a good creamy pasta dish. Happy cooking!

FAQs

Can I use a different type of cheese instead of ricotta?

Yes, you can substitute ricotta with mascarpone or cream cheese for a similar creamy texture. However, ricotta gives the sauce its signature lightness.

What’s the best pasta shape for this recipe?

Fettuccine or penne works well, but you can use any pasta shape you love. Short pasta like rigatoni or shells are great for catching the sauce!

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and add a richer flavor. Just adjust the cooking time slightly, as they may take longer to cook through.

How do I make this recipe dairy-free?

Use almond ricotta or another dairy-free ricotta alternative, and substitute Parmesan with nutritional yeast for a cheesy flavor.

Can I make this recipe ahead of time?

Yes, you can cook the chicken and prepare the sauce ahead of time. Store them separately and combine with freshly cooked pasta just before serving.

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