Homemade Italian Ricotta Chicken Pasta Recipe
Tender chicken pieces tossed with al dente pasta and coated in a creamy ricotta and parmesan sauce—this quick ricotta chicken pasta is comforting, flavorful, and ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, cut into chunks
- 12 oz short pasta (penne, rigatoni, or fusilli)
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup ricotta cheese (whole milk preferred)
- ½ cup grated parmesan cheese
- 2 garlic cloves, minced
- ½–¾ cup reserved pasta water
- Chopped parsley or basil for garnish
- Optional: lemon zest, red pepper flakes
Instructions
- Cook pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat olive oil. Season chicken with garlic powder, salt, and pepper. Cook until golden and cooked through. Remove and set aside.
- Reduce heat to low. Add ricotta, parmesan, garlic, and ½ cup pasta water to skillet. Stir until smooth and creamy.
- Return chicken and pasta to skillet. Toss to coat. Add more pasta water as needed.
- Finish with herbs, lemon zest, and extra cheese. Serve hot.
Notes
Use grilled chicken or rotisserie chicken for a shortcut. Add spinach or peas for a veggie boost.