Warm Hug in a Bowl

This creamy ricotta chicken pasta transforms basic weeknight dinner into something magical without any fuss. It's like the comfort food equivalent of putting on your favorite sweater – familiar, comforting, and exactly what you need when the day has been long. The silky ricotta sauce wraps around tender shredded chicken and al dente pasta for a dish that feels restaurant-worthy but comes together in just half an hour.

I first made this pasta during a particularly chaotic Tuesday when I had nothing planned for dinner and a hungry family staring at me. With just some leftover chicken and a container of ricotta in the fridge, this dish was born out of necessity but has since become our most requested comfort meal.

Ingredients

• 12 oz short pasta: penne, rigatoni, or fusilli work best as they catch all the creamy sauce in their ridges and hollows
• 1 tbsp olive oil: use a good quality one as the flavor comes through
• 3 cloves garlic: minced fresh is essential here for that aromatic foundation
• 2-3 cups cooked shredded chicken: leftover roasted or rotisserie chicken gives the best flavor with zero extra effort
• 1 cup whole milk ricotta cheese: splurge on the full-fat version for the creamiest texture
• 1/3 cup grated Parmesan cheese: freshly grated melts much better than pre-packaged
• 1/2 cup reserved pasta water: this starchy liquid is the secret to silky sauce that clings to pasta
• Juice of half a lemon: the acidity cuts through the richness and brightens everything
• 2 cups fresh spinach or baby kale: they wilt down to almost nothing while adding nutrition
• Salt and freshly cracked pepper: essential for bringing all the flavors together

Step-by-Step Instructions

Boil The Pasta:

Fill a large pot with water that tastes like the sea (about 1 tablespoon salt per quart). Cook pasta until it still has a slight firmness in the center. This usually takes 1-2 minutes less than the package directions. Right before draining, scoop out half a cup of that cloudy pasta water. This starchy liquid is liquid gold for creating a silky sauce.

Create The Flavor Base:

Return the emptied pasta pot to medium heat and add olive oil. Once shimmering, add minced garlic and cook just until fragrant, about 30 seconds. Watch carefully as garlic burns quickly and becomes bitter. Add your shredded chicken, stirring to coat with the garlic-infused oil and warm through, about 2 minutes. The chicken should be warm but not cooking further.

Build The Creamy Sauce:

Reduce heat to low. Add ricotta, grated Parmesan, and lemon juice to the pot. Stir to combine as the cheeses begin to melt around the chicken. Pour in about 1/4 cup of reserved pasta water, stirring continuously as it incorporates. The sauce should begin to look glossy and smooth. If it seems too thick, gradually add more pasta water until you reach a silky consistency that will coat the pasta.

Incorporate The Greens:

Add your spinach or kale to the sauce. Gently fold until the greens begin to wilt in the warm sauce. They will reduce dramatically in volume while adding beautiful color and nutrition to the dish. Season the sauce with salt and freshly cracked pepper to taste.

Marry The Pasta And Sauce:

Add the drained pasta directly to the sauce. Using tongs or two spoons, toss thoroughly until every piece of pasta is coated with the creamy mixture. Allow it to simmer together for 1-2 minutes so the pasta can absorb some of the sauce flavors. If the sauce becomes too thick, add a splash more pasta water.

Pin

My absolute favorite part of this recipe is the ricotta sauce. The first time I made it, my pasta-skeptical daughter asked for seconds and thirds. She now requests "the fluffy cheese pasta" at least once a week, which any parent of a picky eater knows is worth its weight in gold.

Make-Ahead Options

This pasta can be fully assembled up to two days in advance. Store it in an airtight container in the refrigerator. When reheating, add a splash of milk or water and warm gently on the stovetop, stirring frequently to restore the creamy texture. The sauce may look separated when cold but will come back together beautifully when heated.

Customization Ideas

This recipe welcomes endless variations depending on what you have on hand. Try adding sautéed mushrooms for an earthy flavor profile, or stir in halved cherry tomatoes that burst in the warm sauce. For a seafood version, replace chicken with cooked shrimp or flaked salmon. If you prefer a veggie-forward dish, double the greens and add roasted bell peppers.

Serving Suggestions

This comforting pasta pairs beautifully with a crisp arugula salad dressed simply with lemon and olive oil to cut through the richness. For an impressive but effortless dinner party, serve it alongside roasted asparagus or broccolini and a basket of garlic bread for soaking up every last bit of sauce. A chilled glass of Pinot Grigio or unoaked Chardonnay complements the creamy flavors perfectly.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce overnight, making it even more flavorful the next day. When reheating, add a splash of water or milk to loosen the sauce and warm gently over low heat, stirring frequently to prevent sticking or burning.

Pin

Frequently Asked Questions About the Recipe

→ Can I use different types of pasta for this dish?

Absolutely! While the recipe recommends short pasta shapes like penne, rigatoni, or fusilli, you can use any pasta you have on hand. Short shapes work particularly well because they catch and hold the creamy sauce in their ridges and crevices. Just remember to cook until al dente and save some pasta water for the sauce.

→ How can I make this dish if I don't have pre-cooked chicken?

If you don't have leftover or rotisserie chicken, you can quickly cook chicken breasts or thighs. Season 1-1.5 pounds of chicken with salt and pepper, then sauté in olive oil for 5-7 minutes per side until cooked through. Let it rest for a few minutes, then shred with two forks before adding to the recipe.

→ Can I make this dish vegetarian?

Yes! Simply omit the chicken and add more vegetables. Try sautéed mushrooms for a meaty texture, or add zucchini, cherry tomatoes, or bell peppers. You could also add cannellini beans or chickpeas for protein. The creamy ricotta-Parmesan sauce works beautifully with many vegetable combinations.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or milk to revive the sauce, as pasta tends to absorb liquid when stored. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals, stirring between each.

→ What can I substitute for ricotta cheese?

If you don't have ricotta, you can substitute with mascarpone for an even creamier texture, or cream cheese (softened) for a tangier flavor. Greek yogurt can work in a pinch, though it will be less rich and slightly tangier. Cottage cheese blended until smooth is another option that maintains the protein content.

→ What wines pair well with this pasta dish?

This creamy pasta pairs beautifully with crisp white wines that can cut through the richness while complementing the flavors. Try a Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. If you prefer red wine, go for something light to medium-bodied with good acidity, like Pinot Noir or a young Chianti.