If you’re craving a meal that manages to be both effortless and downright luxurious, Creamy Ricotta Chicken Pasta is here to make your night. Picture perfectly cooked pasta wrapped in a silky, lemon-bright ricotta sauce, tossed with golden sautéed chicken and flecks of melting spinach—every forkful promises comfort and a little hint of indulgence. This is one of those main courses that can easily win over a weeknight dinner crowd or impress company with its irresistible creaminess and bright, fresh flavors. Truly, Creamy Ricotta Chicken Pasta is destined to become a favorite in your recipe rotation!
Ingredients You’ll Need
Here’s what you’ll need for this soul-satisfying dish—nothing fussy, just a handful of ingredients that each play their delicious part. Every item here has a purpose and brings its own texture, taste, or pop of color to your Creamy Ricotta Chicken Pasta.
- Pasta (12 oz penne or rigatoni): Penne or rigatoni offers the perfect nooks for soaking up all that creamy ricotta sauce.
- Olive oil (2 tablespoons): This forms the flavorful base and adds richness to the chicken as it cooks.
- Boneless, skinless chicken breasts (2, cut into bite-sized pieces): Tender bites of protein that cook quickly and soak up every hint of flavor.
- Garlic (3 cloves, minced): The secret to a fragrant, mouthwatering sauce—don’t skimp!
- Italian seasoning (1 teaspoon): Brings in those classic herby notes that tie everything together.
- Salt (½ teaspoon): Essential for heightening flavors throughout the whole dish.
- Black pepper (½ teaspoon): Adds just the right amount of gentle heat and depth.
- Ricotta cheese (1 cup): The star of the show, delivering a dreamy, silky sauce you’ll want to eat by the spoonful.
- Grated Parmesan cheese (½ cup): Adds a salty bite and gorgeous nutty depth—don’t forget to save a little extra for garnish.
- Reserved pasta water (¾ cup): The starchy MVP helps bind the creamy sauce without thinning out the flavor.
- Lemon juice (1 tablespoon): A splash of bright acidity keeps the whole dish tasting fresh and lively.
- Baby spinach (2 cups): Wilts beautifully in the hot pasta and brings a welcome burst of green.
- Optional: Red pepper flakes and fresh basil for garnish: For a little heat and a fragrant, garden-fresh finish.
How to Make Creamy Ricotta Chicken Pasta
Step 1: Boil the Pasta
Bring a big pot of salted water to a rolling boil and cook your penne or rigatoni according to package directions. Don’t forget to scoop out ¾ cup of the starchy cooking water before draining—the sauce will love you for it. Set the pasta aside while you focus on building flavors in the skillet.
Step 2: Cook the Chicken
While the pasta bubbles away, heat the olive oil in a large skillet over medium-high heat. Add those tender chicken bites, sprinkle with Italian seasoning, salt, and black pepper, and sear until each piece is golden on the outside and cooked through—this should take about 6 to 8 minutes. That savory aroma is your cue that dinner is officially on its way.
Step 3: Make It Fragrant
Add the minced garlic and let it sizzle with the chicken for just a minute—enough to let its magic work without burning. This quick step infuses the oil and chicken with deep, irresistible flavor.
Step 4: Build the Creamy Ricotta Sauce
Turn the heat down to low, then stir in the ricotta cheese, grated Parmesan, and fresh lemon juice. Slowly add the reserved pasta water, stirring until a glossy, creamy sauce forms. The ricotta will melt right in, creating a decadent coating for every bite.
Step 5: Bring Everything Together
Toss the cooked pasta and baby spinach into the skillet. Gently combine until the spinach wilts and everything is steamy, lush, and coated in dreamy ricotta sauce. If it looks a bit too thick, add a splash of pasta water to get your ideal consistency. And just like that, your Creamy Ricotta Chicken Pasta is ready!
How to Serve Creamy Ricotta Chicken Pasta
Garnishes
For the perfect finishing touch, sprinkle your pasta bowls with extra Parmesan and a few pinches of red pepper flakes for that slow-building heat. Add some torn fresh basil leaves if you have them—the fragrance truly lifts those Italian flavors in every bite.
Side Dishes
Creamy Ricotta Chicken Pasta is comfort food at its best, but it also loves company. Serve it alongside a crisp green salad with lemony vinaigrette or a plate of roasted vegetables. A warm, crusty baguette or garlic bread is always welcome for soaking up those last bits of sauce.
Creative Ways to Present
Turn this dinner into a showstopper! Pile the pasta high in a large shallow bowl, scatter with an extra handful of fresh spinach or arugula, or even serve in individual gratin dishes for that restaurant-style flair. For special occasions, finish each bowl with a drizzle of the best olive oil you have.
Make Ahead and Storage
Storing Leftovers
Your leftover Creamy Ricotta Chicken Pasta keeps beautifully in the fridge for up to 3 days. Transfer cooled portions to airtight containers to lock in freshness and prevent the sauce from drying out.
Freezing
If you’re planning ahead, you can freeze this pasta! Let it cool completely, then store it in freezer-safe containers for up to 2 months. For best results, try to freeze without the spinach, then add fresh spinach when reheating for a vibrant finish.
Reheating
To reheat, gently warm the pasta on the stove or in the microwave, adding a splash of milk, cream, or extra pasta water to restore that luscious, creamy texture. Stir constantly and heat just until warmed through—you don’t want to dry out that beautiful sauce.
FAQs
Can I use a different type Main Course
Absolutely! For a lighter version, cottage cheese works well. For a slightly tangier twist, try a scoop of creamy goat cheese, though for the classic feel, ricotta wins with its mildness and silkiness in Creamy Ricotta Chicken Pasta.
How can I make it vegetarian?
You can easily swap out the chicken for roasted mushrooms, zucchini, or even crispy chickpeas. The creamy sauce pairs beautifully with just about any veggie you’d love to add, so feel free to get creative!
Can I use rotisserie or leftover chicken?
Definitely! Just shred or chop your rotisserie chicken, then toss it in with the cooked pasta and sauce to warm through. It’s a perfect time-saver that still captures all the delicious spirit of Creamy Ricotta Chicken Pasta.
What pasta shapes work best?
Penne and rigatoni are the classics here because their tubes trap the creamy sauce perfectly. Fusilli or shells are wonderful too—just aim for a shape with pockets and curves to carry all that ricotta richness.
How do I keep the sauce from getting grainy?
Make sure you add the ricotta and Parmesan while the skillet is on low heat, and slowly stir in the pasta water. This gentle technique ensures your Creamy Ricotta Chicken Pasta sauce stays smooth and dreamy rather than grainy or separated.
Final Thoughts
If you’re on the hunt for a cozy, crowd-pleasing dinner that’s simple enough for a Tuesday but special enough for guests, Creamy Ricotta Chicken Pasta is it. Treat yourself and your favorite people to this creamy, vibrant, and downright crave-worthy dish—you’ll be amazed how easy it is to make, and how quickly it disappears!
Print
Creamy Ricotta Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a decadent yet simple Creamy Ricotta Chicken Pasta that combines tender chicken, flavorful ricotta cheese, and wholesome spinach in a luscious sauce over perfectly cooked pasta.
Ingredients
Main Ingredients:
- 12 oz pasta (penne or rigatoni)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¾ cup reserved pasta water
- 1 tablespoon lemon juice
Additional:
- 2 cups baby spinach
- Optional: red pepper flakes and fresh basil for garnish
Instructions
- Cook Pasta: Boil salted water, cook pasta, and reserve ¾ cup pasta water.
- Cook Chicken: Sauté chicken with seasonings until golden.
- Make Sauce: Add garlic, ricotta, Parmesan, and lemon juice; stir in pasta water.
- Combine: Toss in cooked pasta and spinach until heated through.
- Serve: Garnish and serve warm.
Notes
- Marinate chicken for added flavor.
- Substitute ricotta with cottage cheese for a lighter option.
- Works well with rotisserie or grilled chicken.
Nutrition
- Serving Size: 1¼ cups
- Calories: 520
- Sugar: 3g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
