This creamy ricotta chicken pasta is quick, comforting, and full of bright, homey flavor. Tender shredded chicken mingles with silky ricotta and sharp Parmesan to create a smooth, rich sauce that lightly coats tender pasta. The dish smells of warm garlic and olive oil and looks inviting with a scatter of bright green parsley. It comes together fast, making it perfect for weeknights or an easy weekend dinner.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
These values are approximate per serving (based on 4 servings):
- Calories per serving: 540 kcal
- Protein: 41 g
- Carbohydrates: 43 g
- Fat: 24 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 600 mg
Why Make This Creamy Ricotta Chicken Pasta
This recipe is fast and forgiving. It uses simple ingredients you may already have. The ricotta creates a light, creamy texture that is less heavy than a full cream sauce but still silky. The dish tastes savory and cheesy, with a gentle garlic aroma and a satisfying mouthfeel. It’s great for feeding a small family, packing lunches, or serving when you want comfort without much fuss.
How to Make Creamy Ricotta Chicken Pasta
You will cook the pasta, warm the aromatics and chicken, then fold in ricotta and Parmesan for a creamy sauce. The sauce develops flavor quickly as it simmers. Toss the hot pasta in the sauce so it absorbs flavor and stays glossy.
Ingredients:
- 8 oz pasta
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
Step 1: Preparation
Cook the pasta according to package instructions until al dente. Drain and set aside. While the pasta cooks, mince the garlic and shred any larger pieces of cooked chicken so it heats evenly.
Step 2: Mixing
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant and lightly golden. Stir often so the garlic does not burn.
Step 3: Cooking
Add the shredded chicken and the chicken broth to the skillet. Stir to combine and bring the mixture to a gentle simmer. Let it heat through for 2–3 minutes so the chicken warms and the broth reduces slightly.
Step 4: Finishing
Turn the heat to low. Stir in the ricotta cheese and grated Parmesan until the sauce becomes smooth and creamy. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss well to coat each strand. Serve warm, garnished with chopped fresh parsley.
How to Serve Creamy Ricotta Chicken Pasta
Serve it hot with extra grated Parmesan at the table. A crisp green salad or steamed broccoli adds freshness and crunch. For a heartier meal, serve with garlic bread or roasted vegetables. The creamy sauce pairs well with a light white wine or sparkling water with lemon.
How to Store Creamy Ricotta Chicken Pasta
- Refrigerator: Cool the pasta to room temperature, then store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or milk to loosen the sauce.
- Freezer: This dish does not freeze as well because ricotta can change texture after freezing. If you must freeze, place cooled portions in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator and reheat slowly with added liquid.
- Tip: Add a little extra broth or a tablespoon of milk when reheating to restore creaminess.
Expert Tips for Perfect Creamy Ricotta Chicken Pasta
- Use warm broth: Warm the chicken broth slightly before adding to the skillet so the sauce comes together smoothly.
- Don’t overheat ricotta: Stir ricotta in over low heat. High heat can make it grainy.
- Pasta water trick: Reserve a small cup of pasta water before draining. Add a splash when tossing if the sauce needs loosening.
- Shred chicken finely: Smaller pieces heat through and meld into the sauce better.
- Adjust salt carefully: Parmesan and broth add sodium. Taste before adding extra salt.
- Texture note: For a silkier sauce, blend the ricotta briefly with a little broth before adding it to the pan.
Delicious Variations
- Spinach & Lemon: Stir in 2 cups baby spinach until wilted and add a teaspoon of lemon zest for brightness.
- Sun-Dried Tomato: Add 1/3 cup chopped sun-dried tomatoes and a pinch of red pepper flakes for tang and heat.
- Mushroom & Herb: Sauté sliced mushrooms before the garlic, and add fresh thyme for an earthy version.
- Pesto Twist: Fold in 2 tablespoons of basil pesto with the ricotta for a fragrant green sauce.
- Creamier Option: Replace 1/2 cup of the chicken broth with heavy cream for a richer sauce.
Frequently Asked Questions
Q: Can I use frozen cooked chicken?
A: Yes. Thaw it first, then shred and add as directed. If it’s still partially frozen, heat it gently in the skillet until fully warmed before adding ricotta.
Q: Can I use low-fat or part-skim ricotta?
A: Yes. Part-skim ricotta reduces fat but may make the sauce slightly less rich. Add a splash of milk or a tablespoon of olive oil to restore silkiness.
Q: Is this safe to make ahead for guests?
A: You can cook the pasta and sauce separately. Keep them warm and combine just before serving for the best texture. Avoid fully assembling too far in advance to prevent the pasta from soaking up too much sauce.
Q: What pasta shape works best?
A: Short shapes like penne, fusilli, or rigatoni hold the sauce well. Long pasta like fettuccine or spaghetti also works if you prefer.
Q: How can I make this dairy-free?
A: Substitute ricotta with a dairy-free ricotta alternative and use nutritional yeast instead of Parmesan. Use olive oil to boost richness.
Q: Can I add vegetables to make it a one-pan meal?
A: Yes. Add quick-cooking vegetables like spinach, peas, or cherry tomatoes when you add the chicken. For firmer vegetables (zucchini, bell peppers), sauté them first until tender.
Q: How do I prevent the sauce from being grainy?
A: Keep heat low when adding ricotta. If needed, blend ricotta with a small amount of warm broth until smooth before stirring into the pan.
Conclusion
Give this creamy ricotta chicken pasta a try the next time you want a simple, comforting meal that comes together fast. It offers silky texture, savory cheese flavor, and a warm garlic aroma that fills the kitchen. For another take and inspiration, check out Chicken Ricotta Pasta – Through The Fibro Fog. Enjoy cooking — and enjoy every creamy bite!
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Creamy Ricotta Chicken Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and comforting pasta dish featuring tender shredded chicken, silky ricotta, and sharp Parmesan in a rich sauce, flavored with garlic and olive oil.
Ingredients
- 8 oz pasta
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside. Mince the garlic and shred any larger pieces of cooked chicken.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant and lightly golden.
- Add shredded chicken and chicken broth to the skillet. Stir to combine and bring to a gentle simmer. Heat for 2–3 minutes.
- Turn heat to low. Stir in ricotta and grated Parmesan until smooth and creamy. Season with salt and pepper. Toss hot pasta in the sauce to coat well and serve warm, garnished with fresh parsley.
Notes
For a creamier sauce, blend ricotta with a little broth before adding it to the pan. Use warm broth and avoid high heat when stirring in the ricotta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 100mg
