Creamy Ricotta Chicken Pasta – Silky, Savory & Weeknight-Ready

This Creamy Ricotta Chicken Pasta is the perfect balance of comfort and elegance. With tender chicken, perfectly cooked pasta, and a light, fluffy ricotta-based sauce enhanced by garlic, herbs, and parmesan, this recipe transforms pantry staples into a gourmet-feeling dinner—all in under 30 minutes.

Whether you’re cooking for your family, a date night at home, or simply craving something rich yet refreshing, this dish delivers creamy satisfaction without the heaviness of traditional cream sauces.

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Why You’ll Love This Ricotta Chicken Pasta

• Light and creamy without heavy cream

• Ready in under 30 minutes – great for busy nights

• Uses simple ingredients and one main pan

• Customizable with veggies or pasta swaps

• Family-friendly, freezer-friendly, and impressive enough for guests

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Ingredients Overview: What You’ll Need

Chicken

• Boneless, skinless chicken breasts or thighs, cubed or sliced

• Lightly seasoned with garlic powder, salt, pepper, and herbs

• Sautéed until golden and juicy

Pasta

• Use short or long pasta: penne, fusilli, rigatoni, linguine

• Cook to al dente for best texture

• Whole wheat, gluten-free, or chickpea pasta all work

Ricotta Cheese

• The base of the sauce—mild, creamy, and fluffy

• Opt for whole milk ricotta for richness, or part-skim for lighter texture

• Combine with reserved pasta water for the perfect silky consistency

Garlic & Herbs

• Fresh garlic adds depth and aroma

• Italian herbs (basil, oregano, thyme) bring classic flavor

• A pinch of red pepper flakes wakes everything up

Parmesan Cheese

• Adds nutty sharpness and umami

• Use freshly grated for best melt and flavor

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How to Make Creamy Ricotta Chicken Pasta – Step-by-Step

1. Cook the Pasta

• Bring salted water to a boil and cook 8 oz pasta to al dente

• Reserve 1 cup pasta water, then drain and set aside

2. Sear the Chicken

• In a large skillet, heat 1 tbsp olive oil over medium heat

• Add 2 cubed chicken breasts, season with salt, pepper, garlic powder, and Italian herbs

• Sauté for 6–8 minutes until golden and fully cooked

• Remove chicken from pan and set aside

3. Sauté Garlic & Build Flavor

• In the same pan, add 1 tbsp olive oil or butter

• Add 3 minced garlic cloves and sauté 30–60 seconds until fragrant

• Optional: Add a pinch of red pepper flakes or lemon zest for brightness

4. Make the Ricotta Sauce

• Lower the heat and add:

  • 1 cup ricotta cheese

  • ½ cup grated parmesan

  • ½–¾ cup reserved pasta water

• Stir gently to combine into a silky sauce

• Add more water as needed to thin to your liking

5. Combine Everything

• Return chicken to the pan

• Add cooked pasta

• Toss everything gently to coat in the sauce

• Season to taste with salt, pepper, and extra parmesan

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Tips, Variations & Substitutions

Chef Tips

• Warm the ricotta gently—don’t boil the sauce or it may become grainy

• Use reserved pasta water to adjust the sauce to your desired thickness

• Stir in ingredients gently to avoid breaking the pasta or overcooking the chicken

Flavor Variations

• Lemon Ricotta Chicken Pasta: Add lemon zest and juice

• Spinach Ricotta Pasta: Stir in baby spinach until wilted

• Mushroom & Ricotta: Add sautéed mushrooms for an umami twist

• Sun-Dried Tomatoes: Add chopped sun-dried tomatoes for tangy depth

Substitutions

• Ricotta → Blended cottage cheese or mascarpone

• Parmesan → Pecorino Romano or vegan cheese alternative

• Chicken → Use cooked rotisserie chicken, turkey, or tofu

• Pasta → Gluten-free, legume-based, or spiralized zucchini for low-carb

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Serving Ideas & Occasions

This dish pairs well with light sides and a glass of white wine:

Serve With:

• A crisp arugula salad with lemon vinaigrette

• Roasted or grilled vegetables

• Garlic bread or crusty whole grain rolls

• A sprinkle of fresh basil or parsley on top

Perfect For:

• Weeknight family dinners

• Date night at home

• Dinner parties—elevated but unfussy

• Meal prep—holds up well in the fridge for up to 3 days

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Nutrition & Health Notes

This dish offers the creamy satisfaction of comfort food while keeping things lighter and balanced.

Approximate Nutrition (per serving, based on 4 servings):

• Calories: 450

• Protein: 35g

• Carbohydrates: 38g

• Fat: 18g

• Fiber: 3g

• Sugar: 3g

• Calcium: ~25% DV

Nutritional Highlights:

• High in protein from chicken and ricotta

• Lower in fat than cream-based sauces

• Customizable to be low-carb, gluten-free, or high-fiber

• Great way to get calcium and satiating fat without overdoing it

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FAQs About Creamy Ricotta Chicken Pasta

1. Can I use store-bought rotisserie chicken?

Absolutely. Just shred and warm it in the sauce before serving—great for saving time.

2. How do I prevent the ricotta sauce from curdling?

Keep the heat low and avoid boiling the sauce. Add the ricotta after the pan is removed from high heat, and stir gently.

3. Can I make this ahead of time?

Yes. Store in the fridge up to 3 days. Reheat with a splash of milk or water to loosen the sauce.

4. What’s the best pasta shape for this dish?

Short shapes like penne, rigatoni, or fusilli hold the sauce well. Long noodles like fettuccine or linguine also work if preferred.

5. Can I make this vegetarian?

Yes! Just skip the chicken or replace it with sautéed mushrooms, spinach, or chickpeas.

6. Can I freeze this pasta?

It’s not ideal, as ricotta sauce can change texture after freezing. For best results, store refrigerated and enjoy within a few days.

7. Can I make it more decadent?

For a richer version, stir in a spoonful of mascarpone or add cream along with the ricotta.

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