Description
This Creamy Ricotta Chicken Pasta is a rich and comforting dish that combines juicy, tender chicken with a luscious, creamy ricotta sauce. The smooth texture of ricotta blends beautifully with garlic, spinach, and herbs, creating a perfect coating for your favorite pasta. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this pasta is easy to make, packed with flavor, and guaranteed to be a family favorite!
Ingredients
For the Pasta:
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12 oz (340g) pasta (penne, fettuccine, or spaghetti work well)
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Salt (for boiling pasta water)
For the Chicken:
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2 chicken breasts (boneless, skinless)
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried oregano
For the Creamy Ricotta Sauce:
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1 cup ricotta cheese
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1/2 cup heavy cream
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1/4 cup grated Parmesan cheese
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2 cloves garlic, minced
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1 cup fresh spinach, chopped (optional)
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 teaspoon dried basil (or fresh basil, finely chopped)
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1 teaspoon lemon juice (optional, for a touch of brightness)
Instructions
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Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water. Set the pasta aside. -
Cook the Chicken:
Season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and set aside. Once cooled slightly, slice the chicken into thin strips or cubes. -
Prepare the Creamy Ricotta Sauce:
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the ricotta cheese, heavy cream, and grated Parmesan cheese. Cook, stirring occasionally, until the sauce is smooth and heated through.
Add the chopped spinach (if using) and cook for an additional 2-3 minutes until the spinach wilts and the sauce thickens slightly.
Season the sauce with salt, pepper, dried basil, and lemon juice (if using). Taste and adjust seasoning as needed. -
Combine Pasta and Sauce:
Add the cooked pasta to the skillet with the creamy ricotta sauce. Toss the pasta in the sauce, adding a bit of reserved pasta water if the sauce needs to be thinned out. Make sure the pasta is well-coated.
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Serve:
Divide the creamy ricotta pasta between plates and top with the sliced chicken. Garnish with additional Parmesan cheese or fresh basil, if desired. Serve hot!
Notes
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Chicken Options: You can use boneless skinless chicken thighs instead of chicken breasts if you prefer a more flavorful, juicy cut of meat.
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Spinach Substitution: If you don’t have fresh spinach, you can substitute with frozen spinach, thawed and drained, or even omit it entirely for a simpler dish.
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Herb Options: Fresh herbs like basil or thyme can be used in place of dried basil for a fresher flavor. You can also add a pinch of red pepper flakes for a touch of heat.
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For Extra Creaminess: You can stir in more ricotta or a splash more cream for a richer sauce, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Creamy Pasta, Chicken Pasta, Ricotta Sauce, Chicken Dinner, Easy Pasta Dish, Weeknight Meal, Comfort Food