Creamy Ricotta Chicken Pasta
This quick and creamy ricotta chicken pasta is the ultimate weeknight comfort food, combining tender chicken, velvety ricotta cheese, and perfectly cooked pasta for a dish the whole family will adore.
Ingredients
- 300 g (10 oz) pasta (penne or fusilli)
- 2 tbsp olive oil
- 2 chicken breasts, diced
- 3 garlic cloves, minced
- 1 cup ricotta cheese
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and fully cooked (5-7 minutes). Remove and set aside.Sauté Aromatics: In the same skillet, add garlic and sauté for 1 minute until fragrant.Make the Sauce: Reduce the heat to low and stir in ricotta, heavy cream, Parmesan cheese, oregano, and chili flakes (if using). Mix until smooth. Use reserved pasta water to thin the sauce, if needed.Combine: Return the chicken to the skillet, then add the cooked pasta. Toss to coat everything evenly with the sauce.Serve: Garnish with fresh basil and more Parmesan if desired. Serve immediately.
Notes
- Pasta Options: Works well with spaghetti, rigatoni, or any short pasta shape.
- Add Veggies: Toss in spinach, cherry tomatoes, or peas for added color and nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or milk to loosen the sauce.