Creamy Ricotta Chicken Pasta

I don’t say this lightly, but this Creamy Ricotta Chicken Pasta is a weeknight game-changer. It’s rich and silky without being heavy, and the ricotta gives the sauce that gorgeous, pillowy texture that clings to every bite of pasta. Paired with tender, juicy chicken and a handful of pantry staples, this meal comes together in 30 minutes flat—but tastes like you fussed for hours.

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Description

This Creamy Ricotta Chicken Pasta is the perfect blend of comfort and freshness. It features juicy seared chicken, a lush ricotta-based sauce, and perfectly cooked pasta, all brought together with garlic, lemon zest, and just the right touch of Parmesan. It’s creamy without being overly rich, and the flavors are beautifully balanced—making it a perfect dish for both weeknights and casual entertaining.

Ingredients

• 12 oz pasta (penne, rigatoni, or fusilli work great)
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ¾ cup whole milk ricotta
• ½ cup grated Parmesan cheese
• Zest of 1 lemon
• Juice of ½ lemon (more to taste)
• ½ teaspoon red pepper flakes (optional)
• ½ cup reserved pasta water
• Chopped fresh parsley or basil, for garnish

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
2. Sear the chicken: While pasta cooks, season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6–8 minutes. Transfer to a plate and set aside.
3. Make the sauce: Lower heat to medium. In the same pan, add a touch more oil if needed, then sauté garlic for 1 minute until fragrant. Stir in ricotta, Parmesan, lemon zest, lemon juice, and red pepper flakes. Add a splash of pasta water to help loosen the sauce.
4. Combine: Return cooked chicken to the pan. Add pasta and toss to coat everything in the creamy sauce. Add more pasta water as needed to reach your desired consistency.
5. Finish & serve: Taste and adjust seasoning. Sprinkle with fresh herbs and an extra dusting of Parmesan. Serve immediately!

Notes

• For extra richness, stir in a splash of heavy cream or a pat of butter at the end.
• Rotisserie chicken is a great shortcut—just shred and toss it in.
• Lemon juice brightens the whole dish, but feel free to dial it up or down depending on your taste.

Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Balanced
• Keywords: ricotta pasta, chicken pasta, creamy pasta, weeknight dinner

Equipment

• Large pot for pasta
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Microplane or zester
• Colander

Helpful Tips

This dish is all about balance—creamy but not heavy, flavorful without being fussy. And with just a few extra tips, you can take this Creamy Ricotta Chicken Pasta from “yum” to can’t-stop-thinking-about-it good.

1. Use whole milk ricotta for the dreamiest texture

If you can, skip the part-skim and go for whole milk ricotta. It melts into the sauce like silk and gives it that luscious, creamy finish you’re after. Low-fat ricotta tends to be grainier and less flavorful.

2. Salt your pasta water like the sea

This is your first chance to flavor the pasta itself. A generous handful of salt in the boiling water makes a world of difference. It’s subtle, but it builds the foundation of flavor.

3. Sear the chicken properly

Give the chicken room in the pan and let it develop a golden crust. Crowding it or flipping too early will steam it instead of sear it—and we want those little golden-brown bits (aka flavor bombs).

4. Don’t skip the lemon zest

It might feel optional, but trust me, it’s magic. The zest lifts the richness of the ricotta and adds a fresh, citrusy layer that pulls the whole dish together. It’s that little something extra your taste buds will thank you for.

5. Save your pasta water

Before draining the pasta, scoop out about half a cup of that starchy water. It’s liquid gold when it comes to loosening the sauce and helping it cling to every curl of pasta.

6. Taste as you go

With simple ingredients, seasoning becomes extra important. Taste the sauce before adding the pasta. Then again after everything’s combined. A pinch of salt or squeeze of lemon at the end can make the dish sing.

7. Fresh herbs are a finishing touch

Chopped parsley or basil adds color and brightness. Just a sprinkle right before serving brings a beautiful, fresh contrast to the creamy sauce.

8. Serve immediately

This pasta is best hot off the stove, while the sauce is still glossy and creamy. If it sits too long, it thickens. But if that happens, a splash of hot water or milk will bring it right back to life.

Conservation and Storage

As dreamy as this Creamy Ricotta Chicken Pasta is fresh from the pan (and believe me, it’s hard not to eat the whole thing in one go), it holds up pretty well for leftovers too. With just a little care, you can enjoy this creamy comfort again the next day—maybe even better, once the flavors have had a chance to mingle.

How to Store Leftovers

• Refrigerator: Once the pasta has cooled completely, transfer it to an airtight container. It will keep well in the fridge for up to 3 days.
• Freezing: I’ll be honest—this one isn’t a freezer favorite. The ricotta-based sauce tends to separate and become grainy once frozen and reheated. If you do freeze it, expect some texture changes. For best results, enjoy it fresh or store in the fridge.

Reheating Instructions

• Stovetop (recommended): Place the pasta in a skillet over low to medium heat. Add a splash of milk, cream, or even a little broth to loosen up the sauce. Stir gently and heat until warmed through. This keeps the pasta from drying out and helps bring the creaminess back.
• Microwave: For a quick option, place a portion in a microwave-safe bowl. Add a spoonful of liquid (milk or water), cover loosely, and heat in 30-second bursts, stirring in between until hot. Be careful not to overheat or the sauce may separate.

Make-Ahead Tip

If you’re planning this as a make-ahead meal, consider keeping the pasta and sauce separate until you’re ready to serve. Just toss everything together and heat gently when it’s time to eat. That little extra step keeps the texture spot-on and prevents the pasta from soaking up all the sauce in the fridge.

Substitutions and Variations

This is one of those dishes that loves a little flexibility. Whether you’re out of an ingredient, cooking for dietary needs, or just in the mood to try something new, these swaps and tweaks will keep your Creamy Ricotta Chicken Pasta just as satisfying and flavorful.

Pasta Swaps

• Use what you have: Penne, fusilli, rigatoni, farfalle—all of these short pastas work beautifully. Even spaghetti or linguine will do in a pinch.
• Gluten-free option: Use your favorite gluten-free pasta. Just be gentle when mixing with the sauce, as some gluten-free pastas are a bit more delicate.

Chicken Substitutes

• Rotisserie chicken: A fantastic shortcut! Shred it and stir it into the sauce toward the end—no need to cook from scratch.
• Chicken thighs: Prefer dark meat? Use boneless, skinless thighs for extra juiciness and rich flavor.
• No chicken? No problem: This dish also works beautifully without meat. Just bulk it up with sautéed mushrooms, spinach, or even white beans for a vegetarian twist.

Cheese Variations

• Mascarpone or cream cheese: If you’re out of ricotta, mascarpone gives a rich, velvety texture. Cream cheese works too—just use a bit less and thin it with a splash of milk or pasta water.
• Cottage cheese: For a lighter version, blend cottage cheese until smooth. It won’t be quite as creamy, but it still works!
• Add more cheese: Feel free to toss in a handful of shredded mozzarella or fontina for an even richer, meltier sauce.

Flavor Enhancers

• Add herbs: Fresh basil, thyme, oregano, or parsley can elevate the dish beautifully. Stir them in at the end or sprinkle on top for a fragrant finish.
• Make it spicy: Red pepper flakes already bring a gentle heat, but if you like more kick, add a pinch of cayenne or a swirl of chili oil before serving.
• Add garlic: Love garlic? You can easily increase the amount or even roast a head of garlic ahead of time and mash it into the ricotta for extra depth.

Veggie Boosts

• Toss in greens: A handful of baby spinach, kale, or arugula stirred in right before serving adds color and a little bite.
• Sautéed mushrooms: Earthy, meaty mushrooms (especially cremini or shiitake) pair beautifully with the ricotta sauce.
• Roasted veggies: Leftover roasted broccoli, zucchini, or cherry tomatoes bring brightness and texture.

Add a Crispy Topping

• Breadcrumbs: Toast some breadcrumbs in olive oil with garlic and sprinkle on top for crunch.
• Pine nuts: Lightly toasted pine nuts add richness and a subtle nutty flavor that balances the creamy sauce.

Turn It Into a Bake

• Transfer the finished pasta to a baking dish, top with mozzarella or more Parmesan, and bake at 375°F for 10–15 minutes until bubbly and golden on top. It’s a whole new kind of comfort.

Storage Instructions

Cool completely before transferring to a storage container. Keep in the fridge up to 3 days. Reheat on the stove or in the microwave with a splash of liquid to restore the creaminess.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Cook the pasta and chicken in advance, then reheat everything gently with the ricotta sauce just before serving.

Is this dish freezer-friendly?
Not ideal. Ricotta can become grainy once frozen and thawed. For best results, enjoy it fresh or from the fridge within a few days.

What kind of ricotta should I use?
Whole milk ricotta gives the creamiest result. Avoid fat-free versions—they can be watery and lack flavor.

Can I make this gluten-free?
Absolutely! Just use your favorite gluten-free pasta. The sauce is naturally gluten-free.

Conclusion

If you’re looking for a comforting, satisfying meal that doesn’t take a culinary degree to pull off, Creamy Ricotta Chicken Pasta is the one. It’s elegant enough to serve for company but simple enough to whip up on a Tuesday night. The texture of the ricotta, the brightness of the lemon, the tenderness of the chicken—it’s all just so good.

If you try this recipe, I’d love to see your take on it! Leave a review below or tag your photos on Pinterest. Let’s keep the pasta party going.

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