Ricotta Chicken Pasta Bake or Stovetop Dinner Option
Creamy ricotta chicken pasta is a comforting, high-protein dish made with tender chicken, fresh garlic, herbs, and a velvety ricotta-Parmesan sauce. Easy, quick, and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz pasta (penne, rigatoni, or fusilli)
- 1 lb boneless, skinless chicken breast or thigh, diced
- 1 tbsp olive oil
- 3–4 cloves garlic, minced
- ½ cup chicken broth
- 1 cup full-fat ricotta cheese
- ¼ cup milk or reserved pasta water
- ¼ cup grated Parmesan cheese
- Optional: zest of 1 lemon
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- In a large skillet, heat oil and cook chicken until golden and fully cooked. Set aside.
- In the same pan, sauté garlic for 1 minute. Add broth and simmer briefly.
- Reduce heat to low. Stir in ricotta, milk, Parmesan, and lemon zest. Whisk until smooth.
- Add cooked chicken and pasta. Toss until coated.
- Season with salt, pepper, and herbs. Serve hot.
Notes
- Add spinach or peas for more veggies
- Use vegan ricotta and chickpeas for a meatless version
- Reheat with a splash of milk to restore creaminess