Creamy Ricotta Chicken Pasta: Prepare to be amazed by this dish that’s so simple, yet so incredibly satisfying! Imagine tender chicken and perfectly cooked pasta, all enveloped in a luscious, creamy sauce that’s bursting with flavor. This isn’t just dinner; it’s a comforting hug on a plate.
While pasta dishes have been a staple in Italian cuisine for centuries, the addition of ricotta cheese brings a unique and delightful twist. Ricotta, meaning “recooked” in Italian, has been a beloved ingredient since ancient Roman times. Its delicate, slightly sweet flavor and creamy texture make it the perfect complement to savory dishes like this Creamy Ricotta Chicken Pasta.
What makes this recipe so irresistible? It’s the perfect balance of flavors and textures. The richness of the ricotta cheese, combined with the savory chicken and perfectly al dente pasta, creates a symphony of deliciousness in every bite. Plus, it’s incredibly easy to make, making it a weeknight winner for busy families. People adore this dish because it’s comforting, flavorful, and comes together in under 30 minutes. Get ready to experience a pasta dish that will quickly become a family favorite!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- For the Pasta:
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 8 ounces ricotta cheese (full-fat recommended for creaminess)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup reserved pasta water
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Optional Add-ins:
- 1 cup chopped spinach or kale
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup artichoke hearts, quartered
- 1/4 cup toasted pine nuts
Preparing the Chicken:
- Season the Chicken: In a large bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and pepper. Toss well to ensure the chicken is evenly coated with the seasonings. I like to let this sit for about 15 minutes to allow the flavors to meld, but you can proceed immediately if you’re short on time.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes per side, or until the chicken is cooked through and lightly browned. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
Cooking the Pasta and Making the Sauce:
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.
- Sauté the Garlic: In the same skillet you used to cook the chicken (no need to clean it!), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as this will make it bitter.
- Make the Ricotta Sauce: Reduce the heat to low. Add the ricotta cheese and heavy cream to the skillet. Stir well to combine. The mixture may seem a little lumpy at first, but it will smooth out as it heats.
- Incorporate Parmesan and Parsley: Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and pepper to taste. Continue to stir until the sauce is smooth and creamy, about 2-3 minutes.
- Adjust the Consistency: If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. I usually need about 1/4 cup.
Combining and Serving:
- Combine Pasta, Chicken, and Sauce: Add the cooked pasta and cooked chicken to the skillet with the ricotta sauce. Toss gently to coat everything evenly.
- Add Optional Ingredients (if using): If you’re using any of the optional add-ins, such as spinach, sun-dried tomatoes, or artichoke hearts, stir them in now. Cook for another minute or two, until the spinach is wilted and the other ingredients are heated through.
- Serve: Serve the Creamy Ricotta Chicken Pasta immediately. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired. A side of garlic bread or a simple salad would be a perfect accompaniment.
Tips and Variations:
- Spice it Up: For a spicier dish, add more red pepper flakes to the chicken or a pinch of cayenne pepper to the sauce.
- Add Vegetables: Feel free to add other vegetables to the sauce, such as sautéed mushrooms, bell peppers, or zucchini.
- Use Different Cheese: If you don’t have ricotta cheese, you can substitute it with cream cheese or mascarpone cheese. The flavor will be slightly different, but still delicious.
- Make it Lighter: To reduce the fat content, use part-skim ricotta cheese and light cream instead of heavy cream.
- Make it Ahead: You can prepare the chicken and the sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, cook the pasta, then combine everything in the skillet and heat through.
- Bake it: For a baked version, transfer the combined pasta, chicken, and sauce to a baking dish. Top with extra Parmesan cheese and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Detailed Ingredient Notes:
- Chicken: I prefer using chicken breasts for this recipe because they are lean and cook quickly. However, you can also use chicken thighs if you prefer. Just be sure to adjust the cooking time accordingly. Cut the chicken into uniform pieces to ensure even cooking.
- Pasta: Penne and rigatoni are great choices for this recipe because their ridges help to hold the creamy sauce. However, you can use any pasta shape you like. Farfalle (bow tie) and fusilli (rotini) are also good options. Cook the pasta al dente, which means “to the tooth” in Italian. This means that the pasta should be firm and slightly chewy, not mushy.
- Ricotta Cheese: Full-fat ricotta cheese will give you the creamiest sauce. However, you can use part-skim ricotta cheese if you’re trying to reduce the fat content. Make sure to drain the ricotta cheese well before adding it to the sauce, as it can sometimes be watery.
- Heavy Cream: Heavy cream is essential for creating a rich and decadent sauce. If you’re trying to reduce the fat content, you can substitute it with light cream or half-and-half. However, the sauce will not be as creamy.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor. Pre-grated Parmesan cheese often contains cellulose, which can prevent it from melting properly.
- Parsley: Fresh parsley adds a bright and herbaceous flavor to the dish. You can substitute it with other fresh herbs, such as basil or oregano.
- Garlic: Fresh garlic is always best, but you can use garlic powder in a pinch.
- Butter: Butter adds richness and flavor to the sauce. You can substitute it with olive oil if you prefer.
- Salt and Pepper: Season the chicken and the sauce generously with salt and pepper. Taste as you go and adjust the seasoning to your liking.
Troubleshooting:
- Sauce is too thick: If the sauce is too thick, add a little more reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Sauce is too thin: If the sauce is too thin, simmer it for a few more minutes, stirring constantly, until it thickens. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to help thicken it.
- Chicken is dry: To prevent the chicken from drying out, don’t overcook it. Cook it just until it’s cooked through and no longer pink inside. You can also add a little chicken broth to the skillet while the chicken is cooking to help keep it moist.
- Pasta is mushy: To prevent the pasta from becoming mushy, cook it al dente and don’t overcook it. Also, don’t add the pasta to the sauce until you’re ready to serve it.
Serving Suggestions:
- Serve with a side of garlic bread or crusty bread for soaking up the delicious sauce.
- Pair with a simple salad, such as a Caesar salad or a mixed green salad.
- Garnish with extra grated Parmesan cheese and
Conclusion:
So there you have it! This Creamy Ricotta Chicken Pasta isn’t just another pasta dish; it’s a comforting, flavorful experience that’s surprisingly easy to pull off, even on a busy weeknight. I truly believe this recipe is a must-try for anyone who loves Italian-inspired cuisine and appreciates a dish that’s both satisfying and relatively quick to prepare. The creamy ricotta sauce, infused with garlic and herbs, clings beautifully to the pasta, while the tender chicken adds a protein punch that keeps you feeling full and energized.
What makes this recipe so special, in my opinion, is its versatility. While I’ve outlined my favorite way to prepare it, feel free to get creative and adapt it to your own tastes. For a spicier kick, add a pinch of red pepper flakes to the sauce. If you’re a veggie lover, toss in some sautéed spinach, mushrooms, or bell peppers. Sun-dried tomatoes would also be a fantastic addition, adding a burst of intense flavor. And if you’re looking for a lighter option, you can use part-skim ricotta cheese or even substitute some of the ricotta with Greek yogurt for a tangier twist.
Serving Suggestions and Variations
I often serve this Creamy Ricotta Chicken Pasta with a simple side salad dressed with a light vinaigrette. The freshness of the salad provides a nice contrast to the richness of the pasta. A sprinkle of freshly grated Parmesan cheese and a few basil leaves on top are the perfect finishing touches. For a more substantial meal, you could pair it with some crusty bread for soaking up all that delicious sauce. Another great variation is to bake the pasta after assembling it. Simply transfer the pasta to a baking dish, top with mozzarella cheese, and bake until bubbly and golden brown. This adds a wonderful cheesy crust that takes the dish to another level.
Don’t be afraid to experiment with different types of pasta as well. While I personally love using penne or rigatoni because their ridges hold the sauce so well, you could also use farfalle (bow tie pasta), fusilli (spiral pasta), or even spaghetti. The key is to choose a pasta shape that you enjoy and that will complement the creamy sauce. And if you’re feeling adventurous, try using a gluten-free pasta option to make this dish accessible to everyone.
I’m confident that you’ll love this Creamy Ricotta Chicken Pasta as much as I do. It’s a dish that’s perfect for a cozy night in, a casual dinner party, or even a potluck. It’s always a crowd-pleaser, and I guarantee you’ll be asked for the recipe! So, go ahead and give it a try. I’m eager to hear what you think. Once you’ve made it, please come back and leave a comment below, sharing your experience and any variations you tried. I’m always looking for new ideas and inspiration, and I love hearing from my readers. Happy cooking!
I can’t wait to hear about your culinary adventures with this recipe! Let me know what you think!
Creamy Ricotta Chicken Pasta: The Ultimate Comfort Food Recipe
Creamy and comforting pasta dish featuring tender chicken in a rich ricotta cheese sauce. Easy to customize with your favorite vegetables and herbs.
By: LanaCategory: DinnerDifficulty: EasyCuisine: AmericanYield: 6 servingsDietary: VegetarianIngredients
Instructions
Recipe Notes
- Spice it Up: For a spicier dish, add more red pepper flakes to the chicken or a pinch of cayenne pepper to the sauce.
- Add Vegetables: Feel free to add other vegetables to the sauce, such as sautéed mushrooms, bell peppers, or zucchini.
- Use Different Cheese: If you don’t have ricotta cheese, you can substitute it with cream cheese or mascarpone cheese. The flavor will be slightly different, but still delicious.
- Make it Lighter: To reduce the fat content, use part-skim ricotta cheese and light cream instead of heavy cream.
- Make it Ahead: You can prepare the chicken and the sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, cook the pasta, then combine everything in the skillet and heat through.
- Bake it: For a baked version, transfer the combined pasta, chicken, and sauce to a baking dish. Top with extra Parmesan cheese and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
