Creamy Ricotta Chicken Pasta (Print-Friendly Version)
Tender chicken wrapped in silky ricotta sauce with perfectly cooked pasta - a quick, comforting dinner that feels fancy but takes minutes.
# Ingredients:
01 -
12 oz short pasta (penne, rigatoni, or fusilli)
02 -
1 tbsp olive oil
03 -
2–3 cups cooked shredded chicken
04 -
3 cloves garlic, minced
05 -
1 cup ricotta cheese (whole milk)
06 -
⅓ cup grated Parmesan cheese
07 -
½ cup reserved pasta water
08 -
Juice of half a lemon
09 -
2 cups fresh spinach or baby kale (optional)
10 -
Salt, to taste
11 -
Freshly cracked pepper, to taste
12 -
Optional: chili flakes, fresh basil, or lemon zest
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve ½ cup of pasta water, then drain and set pasta aside.
02 -
Heat olive oil in the same pot or a skillet over medium heat. Add minced garlic and sauté for 30 seconds. Stir in shredded chicken and warm for a few minutes. Add spinach or baby kale if using, and cook until wilted.
03 -
Lower the heat to low. Stir in ricotta cheese, Parmesan, lemon juice, and a splash of reserved pasta water. Mix until creamy, adding more pasta water gradually if needed. Season with salt, pepper, and optional chili flakes.
04 -
Add cooked pasta to the pot and toss until coated in sauce. Warm through for a few minutes. Taste and adjust seasoning.
05 -
Plate the pasta, garnish with extra Parmesan, herbs, and lemon zest if desired. Serve hot.
# Notes & Tips:
01 -
A crisp arugula salad pairs well with the pasta to balance richness.
02 -
Garlic bread or sourdough is a great accompaniment.
03 -
A glass of chilled white wine enhances the flavors.