I couldn’t believe how quickly this Creamy Ricotta Chicken Pasta came together with only a handful of ingredients, and my Ricotta Pasta Recipe hides a clever shortcut that makes it possible in under 30 minutes.

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I love a recipe that looks fancy but comes together fast, and this Quick And Delicious Creamy Ricotta Chicken Pasta does just that. With tender chicken and creamy ricotta cheese at the heart of it, the sauce feels rich without being fussy.

I make it when friends drop by, when I need Impressive Meals To Cook, or when I’m staring at the fridge with no plan. It’s one of those Ricotta Pasta Recipe ideas that somehow tastes like you spent hours, even though you didnt.

Try it and tell me which part surprised you most.

Ingredients

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Pasta gives carbs and fiber, fills you up, holds the creamy sauce well.
Chicken is lean protein, keeps it hearty and balances the richness.
Ricotta makes it creamy, adds mild protein and calcium, not too sharp.
Parmesan brings salty nutty umami, little goes a long way flavor wise.
Lemon adds bright acid, cuts richness and gives a fresh pop.
Garlic gives warmth and punch, its savory edge lifts everything.
Olive oil adds silkiness, healthy fats and helps brown the chicken.
Tomatoes add sweetness and juiciness, little bursts that brighten each bite.

Ingredient Quantities

12 oz pasta (penne, fusilli or rigatoni)

1 lb boneless skinless chicken breasts, cut into bite sized pieces

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 cup whole milk ricotta cheese

1/2 cup freshly grated parmesan cheese, plus extra for serving

1/2 cup low sodium chicken broth or reserved pasta water

1/4 cup heavy cream or whole milk, optional

zest and juice of 1 lemon

1/2 teaspoon crushed red pepper flakes, optional

2 tablespoons unsalted butter, optional

2 tablespoons chopped fresh basil or parsley

salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved, optional

How to Make this

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1. Bring a large pot of well salted water to a boil, cook 12 oz pasta (penne, fusilli or rigatoni) until just al dente according to package directions, scoop out and reserve about 1/2 cup of the pasta water then drain the pasta.

2. While pasta cooks, pat 1 lb bite sized chicken pieces dry, season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium high heat, dont overcrowd the pan and cook chicken until golden and cooked through about 4 to 6 minutes, then remove chicken to a plate.

3. In the same skillet add 2 tablespoons unsalted butter if using or another splash of olive oil, add 1 small finely chopped onion and saute until translucent then add 3 cloves minced garlic and cook 30 to 60 seconds until fragrant.

4. Pour in 1/2 cup low sodium chicken broth or the reserved pasta water to deglaze the pan, scrape up the browned bits and let it simmer a minute to reduce slightly.

5. Lower the heat to medium low and stir in 1 cup whole milk ricotta and 1/2 cup freshly grated parmesan until mostly smooth, if you want a silkier sauce stir in 1/4 cup heavy cream or whole milk. Add the zest and juice of 1 lemon and 1/2 teaspoon crushed red pepper flakes if you like a little heat.

6. If the sauce seems grainy or too thick, thin with a splash of the reserved pasta water until it coats the back of a spoon; warming the ricotta gently helps it stay creamy, dont let it boil or it can separate.

7. Return the cooked chicken to the skillet, add the drained pasta and 1 cup halved cherry tomatoes if using, toss everything together over low heat so the pasta is coated and the tomatoes soften slightly, add more reserved pasta water as needed to loosen the sauce.

8. Stir in 2 tablespoons chopped fresh basil or parsley and taste, adjust salt and freshly ground black pepper as needed. For extra richness stir in another small knob of butter if you like.

9. Serve hot with extra freshly grated parmesan on top and a little more chopped herb, enjoy right away because this creamy pasta is best fresh.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain pasta and reserve pasta water
3. Large skillet or sauté pan for cooking chicken and sauce
4. Tongs or slotted spoon for stirring and tossing the pasta
5. Chef’s knife for cutting chicken and chopping onion
6. Cutting board
7. Microplane zester or fine grater for lemon zest and parmesan
8. Measuring cups and spoons (plus a 1/2 cup liquid measure)
9. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce

FAQ

Q: Can I use part-skim or low fat ricotta instead of whole milk ricotta?

Yes, you can, but whole milk ricotta gives the creamiest, richest sauce. Part-skim will work but the sauce may be thinner and less silky. If you only have low fat, stir in a tablespoon or two of butter or a splash of cream to boost richness.

Q: How do I prevent the ricotta sauce from curdling or getting grainy?

Keep the heat low, always temper the ricotta by whisking in a little hot pasta water or broth before adding it to the pan, and add it off the highest heat. Add lemon juice after you take the pan off heat. If you add cold ricotta straight into a roaring pan it can separate.

Q: Can I make this ahead or freeze leftovers?

Make-ahead is fine, store in an airtight container in the fridge for 3 to 4 days. Reheat gently on low with a splash of broth or milk to loosen it up. Freezing is not ideal because ricotta can change texture, but you can freeze the cooked chicken separately or freeze the whole dish if you dont mind a slightly grainy sauce after reheating.

Q: How long should I cook the chicken and how do I know it's done?

Bite-sized chicken pieces usually take 6 to 8 minutes in a hot skillet with 2 tablespoons oil, turn so they brown evenly. They're done when juices run clear and internal temp reads 165 F. Dont overcook or it'll get dry, toss into the sauce to finish and stay juicy.

Q: I want a vegetarian version, what swaps work best?

Swap chicken for mushrooms, roasted cauliflower, chickpeas, or firm tofu. For mushrooms, cook them down until deeply browned so they have lots of flavor. Canned beans are a quick protein boost and hold up well in the creamy sauce.

Q: My sauce is too thin or too thick, how do I fix it?

Too thin: stir in reserved pasta water or a splash of broth a little at a time until it coats the pasta. Too thick: add another spoonful of ricotta or parmesan, or a splash of cream or milk and warm through. For extra silkiness add a knob of butter at the end.

Quick And Delicious Creamy Ricotta Chicken Pasta Recipe Substitutions and Variations

Ricotta: swap for cottage cheese (use 1 cup, blitz in a food processor till smooth) or mascarpone (1 cup) for a richer, silkier sauce.
Chicken breasts: use boneless skinless thighs (1 lb) for more flavor and juiciness, or 2 cups shredded rotisserie chicken to save time.
Pasta: whole wheat, chickpea, or gluten free pasta (use same 12 oz weight) work fine, just check cooking time since they vary.
Parmesan: Pecorino Romano or Grana Padano (same amount) give a sharper salty kick, or nutritional yeast (1/4 to 1/3 cup) for a dairy free option.

Pro Tips

1) Salt the pasta water like the sea, seriously. Dont skimp or the whole dish will taste flat. Always scoop out and save that 1/2 cup of starchy water before you drain, youll use it to loosen and glue the sauce to the pasta.

2) Pat the chicken bone dry and dont overcrowd the pan or youll steam it instead of getting that golden crust. If your skillet is small cook the chicken in two batches, keep the cooked pieces on a plate loosely tented so they stay warm.

3) Keep the ricotta silky by warming it gently and mixing it with a little hot pasta water or broth before it hits the pan, this prevents a grainy sauce. If it still looks lumpy, blitz it briefly in a blender or whisk vigorously off the heat, never boil the sauce or it can separate.

4) Brightness and finish matter: add lemon zest early for aroma, but save most of the juice until the end so the flavor stays fresh, add herbs and extra parmesan off the heat for the best texture, and a small knob of butter at the end gives a glossy finish.

Quick And Delicious Creamy Ricotta Chicken Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I couldn't believe how quickly this Creamy Ricotta Chicken Pasta came together with only a handful of ingredients, and my Ricotta Pasta Recipe hides a clever shortcut that makes it possible in under 30 minutes.

Servings

servings

Calories

819

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain pasta and reserve pasta water
3. Large skillet or sauté pan for cooking chicken and sauce
4. Tongs or slotted spoon for stirring and tossing the pasta
5. Chef’s knife for cutting chicken and chopping onion
6. Cutting board
7. Microplane zester or fine grater for lemon zest and parmesan
8. Measuring cups and spoons (plus a 1/2 cup liquid measure)
9. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce

Ingredients

12 oz pasta (penne, fusilli or rigatoni)
1 lb boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 cup whole milk ricotta cheese
1/2 cup freshly grated parmesan cheese, plus extra for serving
1/2 cup low sodium chicken broth or reserved pasta water
1/4 cup heavy cream or whole milk, optional
zest and juice of 1 lemon
1/2 teaspoon crushed red pepper flakes, optional
2 tablespoons unsalted butter, optional
2 tablespoons chopped fresh basil or parsley
salt and freshly ground black pepper to taste
1 cup cherry tomatoes, halved, optional

Directions

Bring a large pot of well salted water to a boil, cook 12 oz pasta (penne, fusilli or rigatoni) until just al dente according to package directions, scoop out and reserve about 1/2 cup of the pasta water then drain the pasta.
While pasta cooks, pat 1 lb bite sized chicken pieces dry, season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium high heat, dont overcrowd the pan and cook chicken until golden and cooked through about 4 to 6 minutes, then remove chicken to a plate.
In the same skillet add 2 tablespoons unsalted butter if using or another splash of olive oil, add 1 small finely chopped onion and saute until translucent then add 3 cloves minced garlic and cook 30 to 60 seconds until fragrant.
Pour in 1/2 cup low sodium chicken broth or the reserved pasta water to deglaze the pan, scrape up the browned bits and let it simmer a minute to reduce slightly.
Lower the heat to medium low and stir in 1 cup whole milk ricotta and 1/2 cup freshly grated parmesan until mostly smooth, if you want a silkier sauce stir in 1/4 cup heavy cream or whole milk. Add the zest and juice of 1 lemon and 1/2 teaspoon crushed red pepper flakes if you like a little heat.
If the sauce seems grainy or too thick, thin with a splash of the reserved pasta water until it coats the back of a spoon; warming the ricotta gently helps it stay creamy, dont let it boil or it can separate.
Return the cooked chicken to the skillet, add the drained pasta and 1 cup halved cherry tomatoes if using, toss everything together over low heat so the pasta is coated and the tomatoes soften slightly, add more reserved pasta water as needed to loosen the sauce.
Stir in 2 tablespoons chopped fresh basil or parsley and taste, adjust salt and freshly ground black pepper as needed. For extra richness stir in another small knob of butter if you like.
Serve hot with extra freshly grated parmesan on top and a little more chopped herb, enjoy right away because this creamy pasta is best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.