If you’re on the hunt for a pasta dish that’s comforting, bright, and impossibly creamy, you’re going to fall in love with this Creamy Ricotta Chicken Pasta. Imagine tender chicken mingling with al dente pasta, all wrapped up in a luscious ricotta-Parmesan sauce that’s lightly kissed with lemon and flecked with fresh spinach and basil. This meal is a weeknight hero—quick to make and packed with flavor—while still feeling a bit special, like something you’d order at your favorite Italian-inspired bistro.
Ingredients You’ll Need
The beauty of Creamy Ricotta Chicken Pasta is how it transforms simple, everyday ingredients into a restaurant-worthy meal. Each component adds something essential—creaminess, tang, freshness, or just the perfect bite.
- Pasta (12 oz rigatoni or penne): These shapes hold onto the creamy sauce beautifully, making every forkful satisfying.
- Olive oil (2 tablespoons): Adds richness and helps brown the chicken for extra flavor.
- Boneless, skinless chicken breast (1 pound): Tender, protein-packed pieces that soak up the sauce.
- Garlic (3 cloves, minced): The aromatic backbone that gives depth to the sauce.
- Ricotta cheese (1 cup): The star of the show, bringing silky smoothness and a mild, creamy taste.
- Grated Parmesan cheese (1/2 cup): Adds sharpness and nutty depth to the sauce.
- Reserved pasta water (1/2 cup): The secret to a perfectly emulsified, glossy sauce.
- Italian seasoning (1/2 teaspoon): A blend of herbs that enhances every bite.
- Lemon (zest and juice of 1): Brightens up the whole dish and cuts the richness.
- Salt and black pepper (to taste): Essential for making all the flavors pop.
- Baby spinach (2 cups): Wilts into the sauce for color, nutrition, and a fresh green bite.
- Fresh basil (for garnish): The finishing touch that adds fragrance and a pop of color.
How to Make Creamy Ricotta Chicken Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil and cook your pasta according to the package directions until it’s al dente. Don’t forget to scoop out about half a cup of that starchy pasta water before you drain it—this liquid gold is the key to a silky, cohesive sauce for your Creamy Ricotta Chicken Pasta.
Step 2: Sauté the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces generously with salt and pepper, then add them to the hot pan. Cook for 6 to 7 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through. Once done, transfer the chicken to a plate and set it aside for a bit.
Step 3: Build the Creamy Ricotta Sauce
In the same skillet (don’t wash it—the flavorful bits left behind are delicious!), lower the heat and add the minced garlic. Let it cook for about 30 seconds, just until fragrant. Stir in the ricotta, Parmesan, Italian seasoning, lemon zest, and lemon juice. Gradually pour in the reserved pasta water, stirring constantly, until everything melds into a creamy, dreamy sauce that coats the back of a spoon.
Step 4: Wilt the Spinach
Add the baby spinach right into that luscious sauce and stir gently. The heat will quickly wilt the greens, turning them vibrant and tender without losing color or freshness. This step sneaks in a bit of veggie goodness and gives your Creamy Ricotta Chicken Pasta a lovely pop of green.
Step 5: Combine and Finish
Return the cooked pasta and chicken to the skillet. Toss everything together so the pasta and chicken are coated in that irresistible sauce. Taste and adjust with a bit more salt, pepper, or lemon juice if you’d like. Just before serving, shower the dish with lots of fresh basil and a sprinkle of extra Parmesan for a finishing flourish.
How to Serve Creamy Ricotta Chicken Pasta
Garnishes
A generous scattering of torn fresh basil leaves and a final dusting of grated Parmesan take this Creamy Ricotta Chicken Pasta from delicious to absolutely stunning. If you love a little heat, a pinch of red pepper flakes is also a fantastic addition.
Side Dishes
This pasta shines alongside a crisp green salad dressed with a lemony vinaigrette, or some roasted veggies like asparagus or zucchini. And of course, a warm, crusty loaf of bread is perfect for swiping up every last bit of sauce.
Creative Ways to Present
For a dinner party-worthy presentation, try serving the pasta in shallow bowls with extra lemon zest and a basil sprig on top. Or, portion it into ramekins for a cozy, individual touch. If you’re packing lunch, the leftovers taste just as amazing the next day—simply reheat and enjoy!
Make Ahead and Storage
Storing Leftovers
Allow any leftover Creamy Ricotta Chicken Pasta to cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days, making it a great option for meal prep or next-day lunches.
Freezing
While ricotta-based sauces can sometimes change texture after freezing, you can still freeze this dish in a pinch. Spoon individual portions into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, gently warm the pasta in a skillet over low heat with a splash of milk or water to loosen the sauce. Stir occasionally until heated through. If you’re microwaving, cover and heat in short bursts, stirring between each to keep the sauce creamy.
FAQs
Can I use a different pasta shape for Creamy Ricotta Chicken Pasta?
Absolutely! While rigatoni and penne are great for catching the sauce, feel free to use fusilli, farfalle, or even spaghetti. Just cook it until al dente and proceed as directed.
Is there a vegetarian version of this recipe?
Yes! Simply omit the chicken and add extra veggies like mushrooms, zucchini, or bell peppers. The creamy ricotta sauce is delicious with almost any combination of vegetables.
What type Main Course
Full-fat ricotta gives the sauce a richer, creamier texture, but part-skim ricotta will work if you want to lighten things up. Just make sure it’s fresh and high quality for the best flavor.
Can I make Creamy Ricotta Chicken Pasta ahead of time?
You can prepare the components ahead—cook the pasta and chicken, and store them separately. When ready to serve, quickly assemble and heat everything together with the sauce for a fresh, creamy result.
How can I make this dish extra rich?
For a more decadent sauce, stir in a splash of heavy cream along with the ricotta, or finish with a little extra Parmesan. It’s a small touch that makes this Creamy Ricotta Chicken Pasta feel extra luxurious.
Final Thoughts
This Creamy Ricotta Chicken Pasta is comfort food with a fresh, zesty twist—perfect for busy weeknights or when you want to treat yourself to something special. I hope you’ll give it a try and make it your own. When you do, don’t forget to garnish with lots of basil and savor every creamy, lemony bite!
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-Inspired
- Diet: Non-Vegetarian
Description
A creamy and comforting Italian-inspired pasta dish featuring tender chicken, ricotta cheese, and a bright lemony sauce. This recipe combines rigatoni or penne pasta with a luscious ricotta and Parmesan sauce, fresh baby spinach, and aromatic basil, perfect for an easy weeknight meal.
Ingredients
Pasta and Chicken
- 12 oz pasta (rigatoni or penne)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and black pepper to taste
Sauce
- 3 garlic cloves, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
- 1/2 teaspoon Italian seasoning
- Zest and juice of 1 lemon
Vegetables and Garnish
- 2 cups baby spinach
- Fresh basil leaves for garnish
- Extra Parmesan cheese for serving
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add chicken to the skillet and cook until golden brown and cooked through, about 6–7 minutes. Remove chicken from skillet and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
- Make Ricotta Sauce: Reduce heat to low. Stir in ricotta cheese, Parmesan cheese, Italian seasoning, lemon zest, and lemon juice. Slowly add the reserved pasta water, stirring continuously until a creamy sauce forms.
- Add Spinach: Stir fresh baby spinach into the sauce until wilted and well combined.
- Combine Pasta and Chicken: Add the cooked pasta and chicken back into the skillet. Toss everything together carefully to coat pasta and chicken evenly with the creamy ricotta sauce.
- Serve: Garnish with fresh basil leaves and extra grated Parmesan cheese before serving warm.
Notes
- For extra richness, stir in a splash of heavy cream with the ricotta while making the sauce.
- This dish can be made quicker by using shredded rotisserie chicken instead of cooking raw chicken breast.
- Be careful not to overcook the garlic to avoid a bitter taste.
- Reserve pasta water is key for adjusting sauce consistency and helping it adhere to the pasta.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
