Description
This Creamy Ricotta Chicken Pasta is a delicious and comforting Italian-inspired dish featuring tender chicken breasts sautéed to golden perfection and enveloped in a luscious ricotta and Parmesan cheese sauce. Combined with fresh spinach and herbs, and tossed with your favorite pasta, this recipe makes for a satisfying meal perfect for any night of the week.
Ingredients
Scale
Protein and Dairy
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Vegetables and Herbs
- 2 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1/4 cup chopped fresh basil
- 1 teaspoon dried Italian herbs
Pasta and Liquids
- 8 ounces pasta of your choice (such as penne or fettuccine)
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
Seasonings and Oils
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: Red pepper flakes for garnish
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Drain the pasta and set aside to keep warm.
- Sauté the Chicken: Heat olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt, pepper, garlic powder, and onion powder. Add the chicken to the skillet and sauté until cooked through and golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Make the Sauce: Reduce heat to low and stir in ricotta cheese, grated Parmesan, chicken broth, lemon juice, and dried Italian herbs. Cook the mixture for 3-4 minutes until warmed through and slightly thickened, stirring frequently to blend flavors.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir well to coat the pieces evenly with the creamy ricotta sauce.
- Add Greens and Pasta: Toss fresh spinach into the skillet and allow it to wilt slightly. Then add the cooked pasta and stir gently to mix all the ingredients thoroughly.
- Finish with Basil: Turn off the heat and fold in the fresh chopped basil, allowing its aroma to infuse the dish.
- Serve: Plate the creamy ricotta chicken pasta immediately, garnishing with red pepper flakes if desired for a touch of heat.
Notes
- You can use any pasta shape you like, but penne or fettuccine work best to hold the creamy sauce.
- For a lighter version, substitute part of the ricotta with part-skim ricotta or Greek yogurt.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Fresh basil adds a bright herbal finish—avoid substituting with dried basil for best flavor.
- Leftovers store well in the refrigerator for up to 2 days; reheat gently to avoid curdling the sauce.
