Creamy Ricotta Chicken Pasta (Print Version)
# Ingredients:
01 -
12 oz whole wheat pasta (penne or Tortiglioni)
02 -
1 lb chicken breast, cut into bite-sized pieces
03 -
2 tbsp olive oil
04 -
3 cloves garlic, minced
05 -
1 cup ricotta cheese
06 -
1/2 cup grated Parmesan cheese
07 -
1/2 cup chicken broth or pasta cooking water
08 -
1/2 cup heavy cream (optional for extra creaminess)
09 -
1 tsp Italian seasoning
10 -
1/4 tsp red pepper flakes (optional)
11 -
Salt and black pepper, to taste
12 -
2 cups fresh spinach or kale (optional)
13 -
Fresh basil or parsley for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and fully cooked (about 6-8 minutes). Remove the chicken from the skillet and set aside.
03 -
In the same skillet, add minced garlic and cook for 1 minute until fragrant. Lower the heat to medium-low and add ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth. Add Italian seasoning, red pepper flakes (if using), and adjust salt and pepper to taste.
04 -
Return the cooked chicken to the skillet and stir to coat in the sauce. Add the cooked pasta and toss to combine. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
05 -
Stir in fresh spinach or kale and cook until wilted, about 2-3 minutes.
06 -
Plate the pasta, garnish with fresh basil or parsley, and sprinkle additional Parmesan cheese on top.