Creamy Ricotta Chicken Pasta

This creamy ricotta chicken pasta combines tender chunks of seasoned chicken with a velvety ricotta cheese sauce that clings beautifully to whole wheat pasta. The mild, slightly tangy flavor of ricotta creates a lighter alternative to traditional heavy cream sauces while still delivering that satisfying richness we crave in comfort food. It's a versatile weeknight dinner that comes together in under 30 minutes but feels special enough for weekend entertaining.

I first made this on a Thursday evening when I needed something quick but satisfying. My kitchen was filled with that irresistible garlic-parmesan aroma, and my family immediately gathered around the table without the usual coaxing. The pasta disappeared so quickly that I've since learned to make a double batch if I want leftovers for lunch the next day.

Ingredients

• 12 oz whole wheat pasta (penne or Tortiglioni): Whole wheat pasta adds a subtle nuttiness and more fiber than regular pasta. Look for varieties that feel heavy for their size and have a rough texture that will help sauce cling better.
• 1 lb chicken breast: Choose breasts that are uniform in thickness for even cooking. If you can find air-chilled chicken, it typically has better flavor and texture than water-chilled options.
• 2 tbsp olive oil: Use a good quality extra virgin olive oil for better flavor. The oil should smell fruity and fresh, not musty.
• 3 cloves garlic: Fresh garlic is non-negotiable here! Look for firm bulbs with tight skin and avoid any with green sprouts, which can taste bitter.
• 1 cup ricotta cheese: Select whole milk ricotta for creaminess. Fresh ricotta from specialty shops has the best texture, but grocery store varieties work well too.
• 1/2 cup grated Parmesan cheese: Buy a block and grate it yourself for superior melting and flavor. Pre-grated cheese often contains anti-caking agents that affect texture.
• 1/2 cup chicken broth: Homemade is best, but low-sodium store-bought works well. This adds savory depth without making the sauce too heavy.
• 1/2 cup heavy cream: This is optional but adds incredible richness. If using, look for cream without additives or stabilizers.
• 1 tsp Italian seasoning: A quality blend should include basil, oregano, rosemary, thyme, and marjoram. Check the expiration date as herbs lose potency over time.
• 1/4 tsp red pepper flakes: These add a subtle warmth rather than intense heat. Adjust according to your preference.
• 2 cups fresh spinach or kale: Look for crisp, vibrant leaves without any yellowing or wilting. Pre-washed varieties save time.
• Fresh basil or parsley: Choose bunches with bright green leaves that stand upright when held by the stems.

Step-by-Step Instructions

Step 1:

Bring a large pot of water to a rolling boil, then add 1-2 tablespoons of salt (the water should taste like the sea). Add your whole wheat pasta and stir immediately to prevent sticking. Set a timer for 1 minute less than the package instructions to ensure it's perfectly al dente. While the pasta cooks, place a measuring cup near the stove to remind yourself to reserve some cooking water before draining. When the timer goes off, carefully scoop out at least 1/2 cup of the starchy cooking water, then drain the pasta in a colander. Don't rinse it—the starch helps the sauce adhere better.

Step 2:

While the pasta water comes to a boil, cut your chicken breast into even bite-sized pieces, about 1-inch cubes. Season generously with salt and freshly ground black pepper on all sides. Heat a large, heavy-bottomed skillet over medium heat until you can feel warmth when holding your hand a few inches above the surface. Add the olive oil and swirl to coat. When the oil shimmers but isn't smoking, add the chicken pieces in a single layer, being careful not to overcrowd (cook in batches if necessary). Let them sear undisturbed for 3-4 minutes until golden brown on the bottom, then turn each piece and continue cooking until no pink remains and the internal temperature reaches 165°F, about 3-4 minutes more. Transfer to a clean plate, tent loosely with foil to keep warm.

Step 3:

Using the same skillet (don't clean it—those browned bits add flavor!), reduce the heat to medium-low. Add the minced garlic and cook, stirring constantly with a wooden spoon to prevent burning, until fragrant and just turning golden, about 30-60 seconds. Immediately add the ricotta cheese, breaking it up with your spoon as it softens. Pour in the chicken broth and optional heavy cream, stirring continuously to create a smooth sauce. Sprinkle in the grated Parmesan, stirring until completely melted. Add the Italian seasoning and optional red pepper flakes, then taste and adjust the seasoning with salt and pepper. The sauce should coat the back of a spoon—if it's too thick, add a splash of the reserved pasta water.

Step 4:

Return the cooked chicken pieces to the skillet, along with any accumulated juices on the plate (that's pure flavor!). Gently fold the chicken into the sauce, ensuring each piece is coated. Add the drained pasta directly to the skillet and toss everything together using tongs or two large spoons. If the sauce seems too thick or isn't coating the pasta properly, gradually add small amounts of the reserved pasta water, tossing after each addition, until you reach a silky consistency that clings to the pasta.

Step 5:

If using spinach or kale, add it to the hot pasta now. For spinach, simply fold it in and let the residual heat wilt it for 1-2 minutes. For tougher kale, you might need to cover the skillet for 2-3 minutes to help it soften properly. The greens should turn bright green and reduce significantly in volume as they wilt.

Step 6:

Transfer the pasta to warmed serving bowls or a large platter. Tear fresh basil leaves or chop fresh parsley and scatter generously over the top. Offer additional grated Parmesan at the table for everyone to add according to their preference. Serve immediately while the sauce is still creamy and the pasta is tender.

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I discovered the nourishing power of ricotta in pasta dishes after struggling with heavy cream sauces that left my family feeling sluggish. My son, who typically avoids "white sauce" pastas, devoured this version and asked for seconds. I've found that the protein from both the chicken and ricotta makes this dish substantially more filling than traditional pasta dishes, which helps prevent overeating and keeps us satisfied for hours.

Perfect Pasta Pairings

The shape of your pasta matters more than you might think in this creamy ricotta chicken dish. While I've suggested penne or tortiglioni, any pasta with ridges, tubes, or curls will trap the delicate ricotta sauce beautifully. Farfalle (bow ties) create little pockets for the sauce, while fusilli's spirals catch bits of chicken and herbs in their twists. Orecchiette, meaning "little ears" in Italian, form perfect little cups to hold the creamy sauce. Consider the eating experience when choosing your pasta shape – the goal is to get the perfect balance of pasta, chicken, and that luscious ricotta sauce in every single bite.

Seasonal Variations to Try

This ricotta chicken pasta serves as a perfect foundation for seasonal adaptations throughout the year. In spring, add tender asparagus tips and fresh peas during the last few minutes of cooking for bright, sweet crunch. Summer calls for halved cherry tomatoes and fresh corn kernels added just before serving, allowing them to warm through while maintaining their vibrant flavors. Fall invites diced butternut squash (pre-roasted until tender) and crispy sage leaves fried quickly in olive oil as a garnish. Winter welcomes heartier additions like sautéed mushrooms, which bring earthy depth, and a handful of sun-dried tomatoes that provide concentrated bursts of summer flavor during colder months. These seasonal twists keep this reliable recipe feeling fresh and aligned with what's available at your local market.

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Make-Ahead Tips for Busy Weeknights

Preparing elements of this ricotta chicken pasta ahead of time can transform it into an even quicker weeknight solution without sacrificing flavor. Cook and slice the chicken up to two days in advance, storing it in an airtight container in the refrigerator – just add it to the sauce with an extra minute of heating time to warm through properly. The ricotta sauce base can be mixed (without heating) and refrigerated for up to 24 hours, though you'll need to whisk vigorously when heating to reincorporate any separated elements. For the ultimate convenience, assemble the entire dish, stopping before the final heating, and refrigerate in an oven-safe dish – simply cover with foil and bake at 350°F for about 20 minutes until bubbling around the edges. Add a splash of broth or cream if it seems dry after refrigeration, as the pasta will absorb some of the moisture overnight.

Frequently Asked Questions

→ What pasta works best for this dish?

Whole wheat pasta such as penne or tortiglioni is ideal as it holds up well with the creamy sauce. You can also try fusilli or rigatoni for variety.

→ Can I substitute ricotta cheese?

Yes, you can use mascarpone or cream cheese for a different creamy texture and taste. However, ricotta adds a distinct lightness to the sauce.

→ What can I use instead of chicken broth?

If you don't have chicken broth, pasta cooking water works as a great substitute. It adds flavor and helps achieve the desired sauce consistency.

→ Can I make this dish vegetarian?

Absolutely! Replace the chicken with sautéed mushrooms or roasted vegetables like zucchini, eggplant, or bell peppers for a vegetarian option.

→ How can I make it spicier?

You can add extra red pepper flakes or a pinch of cayenne pepper to the sauce. Adjust the amount based on your heat preference.

→ Can I prepare this dish in advance?

Yes, you can cook the chicken and prepare the sauce ahead of time. Store them separately, and combine with freshly cooked pasta when ready to serve.