INTRODUCTION
Creamy Ricotta Chicken Pasta is a simple meal you can make on a weeknight. It mixes tender chicken, fresh spinach, sun-dried tomatoes, and a silky ricotta sauce. The dish feels rich but stays light because ricotta keeps the sauce soft and not too heavy. You can use penne, fettuccine, or any pasta you like. This recipe cooks fast. It fills the kitchen with a warm, homey smell. If you like a warm bowl of comfort, try this dish. If you like soups and simple sauces, you may also enjoy creamy chicken noodle soup that gives the same gentle, creamy feel in a bowl.
This recipe comes together with a few basic steps. You will brown the chicken, make the ricotta sauce in the same pan, wilt spinach, and toss in the pasta. The sauce uses two cheeses: ricotta for creaminess and Parmesan for a salty, savory finish. Sun-dried tomatoes add a pop of sweet tang. Fresh basil on top gives a bright finish. This meal looks and tastes like you cooked for a guest, but it takes little time.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many simple reasons. The sauce is smooth and mild. The ricotta makes the pasta creamy without using lots of heavy cream. The chicken adds protein and keeps the meal filling. Spinach gives a fresh green color and a light, healthy note. Sun-dried tomatoes add a burst of flavor with little effort. The recipe uses pantry staples and a few fresh items. It is easy to scale up for more people.
This dish also fits many needs. It works for a quick dinner or a meal you can enjoy the next day. It heats well and tastes almost the same after a day in the fridge. If you want a slow-cooker chicken pasta idea, you may like this crock-pot creamy Cajun chicken pasta for a hands-off option.
HOW TO MAKE Creamy Ricotta Chicken Pasta
This section walks you through the plan for cooking. Read the steps before you start. Have the pasta water ready and the chicken cut into bite-size pieces. When you add the ricotta and Parmesan to the pan, lower the heat and stir until the cheeses melt. Add a bit of reserved pasta water if the sauce feels thick. Toss the pasta in the sauce so each piece holds a thin coat. Serve right away with fresh basil.
For cooks who want to try other recipes with similar flavors or cooking style, see best crockpot garlic parmesan chicken pasta for another creamy and comforting pasta idea.
EQUIPMENT NEEDED
- Large pot for boiling pasta
- Large skillet or frying pan for chicken and sauce
- Wooden spoon or spatula for stirring
- Knife and cutting board for prep
- Measuring cups and spoons
- Colander to drain pasta
These simple tools let you cook this dish with ease. A wide skillet helps toss pasta and sauce together. If you use a deep skillet or a shallow pan, it will work. A pot with boiling water should be large enough for the pasta to move freely.
Ingredients You’ll Need :
8 oz (225 g) pasta of your choice (penne or fettuccine work well), 2 tablespoons olive oil, 2 chicken breasts, diced, 2 cloves garlic, minced, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup fresh spinach, chopped, 1/2 cup sun-dried tomatoes, chopped, Salt and pepper, to taste, Fresh basil, for garnish
STEP-BY-STEP INSTRUCTIONS :
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside., While the pasta cooks, heat the olive oil in a large skillet over medium heat., Add the diced chicken to the skillet, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and golden brown., Add the minced garlic to the skillet and sauté for 1–2 minutes, until fragrant, stirring frequently to prevent burning., Reduce the heat to low. Stir in the ricotta cheese and grated Parmesan, mixing until a smooth, creamy sauce begins to form around the chicken., Gradually add a splash of the reserved pasta water as needed to loosen the sauce to your desired consistency, stirring well after each addition., Add the chopped spinach and sun-dried tomatoes to the skillet and cook for 1–2 minutes, until the spinach is wilted and everything is heated through., Add the cooked pasta to the skillet and toss gently until all the pasta is well coated in the creamy ricotta sauce., Taste and adjust seasoning with additional salt and pepper, if needed., Serve immediately, garnished with fresh basil leaves or ribbons.
HOW TO SERVE Creamy Ricotta Chicken Pasta
Serve the pasta hot. Use a large spoon or tongs to place each portion on a plate. Add fresh basil leaves or a few ribbons for color. You may add extra grated Parmesan at the table for people who like more cheese. A light drizzle of extra virgin olive oil on top adds shine and flavor.
If you want a full meal, serve a simple green salad on the side. A lemon wedge also works well. The lemon brightens the cream and adds a fresh lift. For a different pairing, try a warm bread that you can use to soak up the sauce. If you plan to serve seafood with this style of sauce, consider creamy garlic salmon pasta on a separate night for variety.
STORAGE & FREEZING : Creamy Ricotta Chicken Pasta
Store leftover pasta in an airtight container. It will keep in the fridge for 3 to 4 days. Reheat gently on the stovetop over low heat. Add a splash of water or milk to loosen the sauce while reheating. Microwave reheating also works; use short bursts and stir between heating.
This dish does not freeze as well as some other meals because the ricotta texture can change when frozen. If you must freeze, place the pasta in a freezer-safe container and use within 1 month. Thaw in the fridge overnight and reheat slowly on the stove with a little liquid to bring back creaminess.
SERVING SUGGESTIONS
- Serve with a green salad dressed with olive oil and lemon.
- Add roasted vegetables like zucchini or bell pepper on the side.
- Pair with crusty bread or garlic bread for dipping.
- Offer extra Parmesan and cracked black pepper at the table.
- Add a squeeze of lemon for a bright finish.
Keep the sides simple. The pasta already has many flavors. A plain salad or roasted veg keeps the meal balanced.
VARIATIONS
- Veggie-only: Skip the chicken and add mushrooms, broccoli, or roasted peppers.
- Spicy twist: Add red pepper flakes while sautéing the garlic for heat.
- Herb boost: Stir in chopped parsley or oregano with the spinach for more green flavor.
- Lemon ricotta: Add 1 teaspoon lemon zest to the ricotta for a fresher taste.
- Dairy swap: Use cottage cheese blended smooth in place of ricotta if you need lower fat content.
- Cold pasta salad: Toss cooled pasta with the sauce ingredients, add extra sun-dried tomatoes, and chill. If you want a cold, salad-style option, check out chicken Caesar pasta salad for ideas on making a chilled version.
These options keep the recipe flexible. You can change one or two items and still keep the core idea.
FAQs
Q: Can I use a different cheese instead of ricotta?
A: Yes. You can use mascarpone for an even creamier sauce or cream cheese for a thicker sauce. Mix the cheese with a little milk to reach the right texture.
Q: Can I use leftover or rotisserie chicken?
A: Yes. Leftover chicken works well. Add it at the end just to warm through so it does not dry out.
Q: How do I keep the ricotta sauce from breaking?
A: Cook on low heat and add the cheeses slowly. Stir constantly until they melt. If the sauce seems tight, add small amounts of reserved pasta water to loosen it.
Q: Is this dish good for meal prep?
A: Yes. It stores well in the fridge for 3–4 days. Reheat gently and add a splash of water or milk to revive the sauce.
Q: Can I make this gluten-free?
A: Yes. Use your favorite gluten-free pasta. The sauce and other ingredients are naturally gluten-free, but check labels to be sure.
Q: How can I make this dish lower in calories?
A: Use low-fat ricotta and reduce the amount of Parmesan. Add more spinach and vegetables to bulk the dish with fewer calories.
MAKE-AHEAD TIPS FOR Creamy Ricotta Chicken Pasta
You can do simple prep the day before to save time. Cut the chicken and store it in the fridge. Mince the garlic and chop the sun-dried tomatoes and spinach. Measure the cheeses into a small bowl and cover. Keep the pasta uncooked.
If you want to cook ahead, you can cook the chicken and keep it in the fridge. When you are ready to eat, heat the pan, add the garlic and the pre-cooked chicken, then stir in the cheeses and other items. Cook the pasta fresh, so it keeps a good texture. This approach saves about 10–15 minutes at dinner time.
For a full make-ahead meal that needs only reheating, prepare the whole dish, cool it quickly, and store in the fridge. Reheat gently on the stovetop with a splash of water to bring back the sauce texture.