This Creamy Ricotta Chicken Pasta is a deliciously satisfying dish that transforms everyday ingredients into a restaurant-quality meal in under an hour. It’s the perfect answer to the “what’s for dinner?” dilemma, offering a velvety sauce and tender chicken that makes for a truly delightful and easy weeknight dinner.
Key Ingredients for Creamy Ricotta Chicken Pasta: A Deliciously Simple Weeknight Wonder
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 12 ounces pasta (such as penne, rotini, or fettuccine)
- 1 cup ricotta cheese (whole milk or part-skim)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup milk or cream (for a richer sauce, use cream)
- 1/4 cup chopped fresh parsley, plus more for garnish
- Optional: Red pepper flakes, for a touch of heat
How to Make Creamy Ricotta Chicken Pasta: A Deliciously Simple Weeknight Wonder
This Creamy Ricotta Chicken Pasta is your new weeknight go-to for good reason! It’s incredibly simple to prepare, bursting with comforting flavors, and finishes with a wonderfully rich and creamy texture that will have everyone asking for seconds. The entire dish comes together in approximately 40 minutes, making it a perfect, fuss-free meal.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente (tender but still firm to the bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Sauté the Chicken: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces (seasoned with salt and pepper) and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Build the Flavor Base: Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring, until softened and translucent, about 5-6 minutes. Add the minced garlic, dried oregano, and dried basil. Cook for another minute until fragrant, being careful not to burn the garlic.
- Create the Creamy Sauce: In a medium bowl, whisk together the ricotta cheese, grated Parmesan cheese, and milk or cream until smooth and well combined. Season with a pinch of salt and pepper.
- Combine and Emulsify: Add the cooked chicken back into the skillet with the onions and garlic. Pour the ricotta cheese mixture over the chicken. Stir gently to coat everything. Add the drained pasta to the skillet.
- Achieve the Perfect Consistency: Gradually add the reserved pasta water, a few tablespoons at a time, while stirring, until the sauce reaches your desired creamy consistency. The starch in the water helps to emulsify the sauce and make it wonderfully smooth. Stir in most of the fresh parsley.
- Season and Serve: Taste the pasta and adjust seasoning with salt and pepper as needed. If you like a little heat, stir in a pinch of red pepper flakes. Serve immediately, garnished with extra Parmesan cheese and the remaining fresh parsley.
Why You’ll Love This Creamy Ricotta Chicken Pasta: A Deliciously Simple Weeknight Wonder
You’ll absolutely adore this Creamy Ricotta Chicken Pasta for its incredibly luscious, velvety sauce that coats every strand of pasta and tender piece of chicken. Unlike a heavy cream sauce, the ricotta provides a lighter yet equally decadent creaminess, making it feel indulgent without being overly rich. It’s a delightful twist on classic comfort food that offers all the satisfying flavors you crave.
Furthermore, making this dish at home is a fantastic way to save money compared to dining out or ordering takeout, all while enjoying a meal that feels gourmet. The simplicity of the ingredients means you likely have most of them on hand, and the minimal prep time makes it an accessible weeknight option. With its comforting flavors, customizable spice level from optional red pepper flakes, and the fresh burst from optional herbs, it’s a recipe that’s sure to become a family favorite. Add this to your dinner rotation and experience pure culinary joy!
Storing and Reheating Tips
Leftovers of this Creamy Ricotta Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, it’s best to do so gently to preserve the creaminess of the sauce. You can reheat individual portions in a saucepan over low heat, stirring frequently and adding a splash of milk or water if the sauce seems too thick. Alternatively, you can microwave leftovers, again stirring halfway through to ensure even heating and prevent the sauce from separating. For longer storage, you can freeze portions of the pasta in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Creamy Ricotta Chicken Pasta truly embodies the art of simple, delicious cooking. It’s a comforting, satisfying, and remarkably easy meal that you can whip up any night of the week. Give it a try – you won’t be disappointed!
Creamy Ricotta Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente (tender but still firm to the bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.12 ounces pasta
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces (seasoned with salt and pepper) and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound chicken breasts or thighs, Salt and freshly ground black pepper
- Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring, until softened and translucent, about 5-6 minutes. Add the minced garlic, dried oregano, and dried basil. Cook for another minute until fragrant, being careful not to burn the garlic.1 large onion, 3 cloves garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil
- In a medium bowl, whisk together the ricotta cheese, grated Parmesan cheese, and milk or cream until smooth and well combined. Season with a pinch of salt and pepper.1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup milk or cream, Salt and freshly ground black pepper
- Add the cooked chicken back into the skillet with the onions and garlic. Pour the ricotta cheese mixture over the chicken. Stir gently to coat everything. Add the drained pasta to the skillet.1 pound chicken breasts or thighs, 1 large onion, 3 cloves garlic, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup milk or cream
- Gradually add the reserved pasta water, a few tablespoons at a time, while stirring, until the sauce reaches your desired creamy consistency. The starch in the water helps to emulsify the sauce and make it wonderfully smooth. Stir in most of the fresh parsley.1/4 cup chopped fresh parsley
- Taste the pasta and adjust seasoning with salt and pepper as needed. If you like a little heat, stir in a pinch of red pepper flakes. Serve immediately, garnished with extra Parmesan cheese and the remaining fresh parsley.Salt and freshly ground black pepper, Red pepper flakes, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley