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Creamy Ricotta Chicken Pasta brings together silky ricotta, tender chicken, and perfectly cooked pasta for a weeknight dinner that feels special without fuss. This version is rich but light in texture — comforting, quick to make, and easy to adapt to what you have on hand. If you enjoy creamy pasta dishes with a little twist, you might also like this creamy Cajun chicken pasta for another flavor direction.

Why make this recipe
This dish stands out because the ricotta creates a luscious, velvety sauce without the heaviness of cream, keeping things bright and fresh while still deeply comforting. It’s quick to pull together — pasta cooks while you sear the chicken — and the technique (using reserved pasta water) guarantees a glossy, clingy sauce every time. Finally, it’s endlessly adaptable: add veggies, swap pasta shapes, or punch it up with spices to suit your mood.

Step-by-Step Guide to Making Creamy Ricotta Chicken Pasta

Ingredients:

300 grams pasta (fettuccine or penne)
500 grams boneless, skinless chicken breasts, cut into bite-sized pieces
250 grams ricotta cheese
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Optional: Italian seasoning or red pepper flakes

Directions:

Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente, usually about 8–10 minutes (check the package for guidance). Before draining, scoop out and reserve 120 ml (about 1/2 cup) of the starchy pasta cooking water — this will help loosen and emulsify the sauce. Drain the pasta and set aside.
While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces in a single layer, seasoning them with salt and pepper. Let them sear undisturbed for 2–3 minutes so they develop a golden crust, then stir and continue cooking until cooked through and no longer pink in the center, another 3–4 minutes depending on size.
Reduce the heat to medium and add the 250 grams of ricotta cheese to the skillet with the cooked chicken. Pour in about half of the reserved pasta water and whisk or stir vigorously until the ricotta loosens into a silky sauce. Add more pasta water as needed — you’re aiming for a sauce that lightly coats the back of a spoon. Taste and add optional Italian seasoning or a pinch of red pepper flakes, plus additional salt and pepper if needed.
Add the drained pasta to the skillet with the sauce and chicken. Toss thoroughly over low heat to combine, adding any remaining reserved pasta water a little at a time until the sauce reaches your desired consistency. Finish with a drizzle of olive oil if you like, and serve immediately while hot.

Practical notes on timing and heat:

Get your water boiling first so the pasta and chicken finish around the same time. Multi-tasking here saves time and keeps the chicken juicy.
If your ricotta seems grainy, whisk it with the warm pasta water before adding the chicken — the heat and liquid smooth it out.
Keep the skillet on low when combining pasta and sauce; high heat can cause the ricotta to separate.

Flavor-building tips during cooking:

Brown the chicken well. The browned bits on the pan (fond) add savory depth to the ricotta sauce.
If you like brightness, squeeze a little lemon juice over the finished dish or grate a bit of lemon zest to lift the flavors.
Freshly cracked black pepper at the end gives a spicy aroma that complements the creamy ricotta.

Best Way to Store Creamy Ricotta Chicken Pasta

Refrigerator: Store in an airtight container for up to 3 days at 4°C (40°F) or below.
Freezer: Not recommended for best texture — ricotta-based sauces can become grainy; if you must freeze, portion into freezer-safe containers and freeze for up to 1 month at −18°C (0°F).
Reheating temperature: Reheat gently on the stove over low heat, adding a splash of water or milk to restore creaminess, and heat until just steaming (internal temp ~74°C / 165°F).

Serving Ideas for Creamy Ricotta Chicken Pasta

Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness. A simple arugula salad with shaved Parmesan works beautifully.
Pair the pasta with roasted vegetables — asparagus, cherry tomatoes, or zucchini — either tossed into the pasta at the end or served alongside.
Garnishes: Finish with chopped fresh herbs (basil, parsley, or chives), a sprinkle of toasted pine nuts, or a dusting of freshly grated Parmesan for texture and flavor contrast.

Tips to make Creamy Ricotta Chicken Pasta

Season the chicken well before cooking; properly salted meat helps build the overall flavor.
Use full-fat ricotta for the creamiest result; low-fat versions can be runnier and less luxurious.
Reserve pasta water — that starchy liquid is the secret to a silky sauce that clings to the noodles.
Don’t overheat the ricotta. Keep temperatures moderate to avoid breaking the sauce.

Variations

Bullet-style variation: Swap the chicken for sautéed mushrooms and spinach for a vegetarian version that’s earthy and satisfying.
Paragraph variation: For a spicier, more robust dish, incorporate Italian sausage (removed from casings and browned), a splash of white wine deglazed into the pan before adding the ricotta, and a handful of sun-dried tomatoes. These additions lend savory depth and a tangy-sweet note while maintaining the creamy ricotta base.

Troubleshooting & technique notes

If the sauce is too thick: Add more reserved pasta water a tablespoon at a time until it thins to your preferred consistency.
If the sauce separates or looks curdled: Reduce heat immediately and whisk in a bit more warm pasta water; finish gently. Adding a teaspoon of Dijon mustard can help re-emulsify and add flavor.
If the chicken dries out: Slice or pound chicken to more uniform sizes before cooking, and avoid overcooking — use medium-high for sear, then medium to finish.

FAQs
Q: How do I keep the chicken moist?
A: Cook chicken in uniform bite-sized pieces and avoid overcooking; a quick sear followed by finishing on medium heat helps retain juiciness.

What’s the best pasta shape for this sauce?

Short tubular pasta like penne or rigatoni holds the creamy sauce well, while long noodles like fettuccine or linguine create a more scoopable, saucy bite. Choose based on your preference.

Q: Can I make this dairy-free?
A: Use a dairy-free ricotta alternative or blended silken tofu seasoned well with nutritional yeast and lemon. Expect a slightly different texture but similar creaminess when combined with warm pasta water.

Q: Can I use leftover cooked chicken?
A: Yes. Reduce skillet time to briefly warm the chicken in olive oil before adding ricotta, as leftover chicken only needs to be heated through.

Q: Is it safe to reheat ricotta-based pasta?
A: Yes, but reheat gently over low heat and add a splash of water, broth, or milk so the sauce loosens and regains smoothness.

Make-ahead and meal prep ideas

Cook components separately: Prepare chicken and pasta in advance, and store sauce and solids separately. When ready to eat, warm the chicken gently, add ricotta and pasta water to create the sauce, then toss with pasta for best texture.
Pack lunches by storing the sauce and pasta separately when possible to avoid the noodles absorbing too much moisture and becoming soggy; combine and reheat before serving.

Pairing and menu planning

Wine: A crisp, unoaked Chardonnay or a light Pinot Grigio complements the creamy ricotta without overwhelming it. If you prefer red, a low-tannin Pinot Noir is a safe choice.
Side dishes: Garlicky sautéed greens, roasted root vegetables, or a bright tomato and cucumber salad all balance the richness well.
Make it a full meal: Add a simple starter like a tomato bruschetta and finish with a citrusy sorbet for a refreshing contrast.

Nutritional pointers and adaptations

To lighten the dish: Use whole-grain pasta and reduce the ricotta slightly, adding steamed vegetables for bulk and fiber. Reserve some pasta water and use less oil when cooking the chicken.
To boost protein: Increase the chicken to 600 g or add white beans stirred in at the end for a hearty, protein-rich bowl.
To make it family-friendly: Omit red pepper flakes and Italian seasoning if kids prefer milder flavors; offer them as optional at the table.

Common mistakes and how to avoid them

Not salting the pasta water: This is where pasta absorbs most of its seasoning; under-salted water yields bland noodles.
Overcooking the chicken: Watch closely and remove chicken as soon as it’s opaque through the center; small, uniform pieces cook more evenly.
Skipping reserved pasta water: Without it, ricotta can be clumpy and won’t form a cohesive sauce.

Final plating tips

Twirl long pasta on warmed plates for an elegant presentation, then spoon chicken and sauce over the top.
Add height with a handful of fresh greens or microgreens and finish with a fine grate of Parmesan and a final drizzle of high-quality olive oil.
Serve family-style in a large shallow bowl to encourage sharing and easy passing of extras.

FAQs — extra short list

Q: Will ricotta melt? A: Ricotta loosens into a sauce rather than melting like mozzarella. Warm it gently with pasta water to get that creamy finish.
Q: Can I add garlic? A: Yes — add 1–2 minced cloves when you first cook the chicken for aromatic depth.
Q: Best way to reheat leftovers? A: Stove-top over low heat with a splash of water or milk, stirring until warmed and smooth.

Conclusion

This Creamy Ricotta Chicken Pasta is a weeknight hero — fast, satisfying, and flexible enough to become a regular in your rotation. For another ricotta-forward skillet option with orzo, see the Creamy Ricotta Chicken and Orzo Skillet – The Defined Dish. If you’d like a different take on chicken and ricotta paired with pasta, check out this Chicken Ricotta Pasta – Through The Fibro Fog for inspiration and variations.

Creamy Ricotta Chicken Pasta

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting, quick-to-make creamy pasta dish featuring silky ricotta and tender chicken, perfect for weeknight dinners.

Ingredients

Scale

300 grams pasta (fettuccine or penne)
500 grams boneless, skinless chicken breasts, cut into bite-sized pieces
250 grams ricotta cheese
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Optional: Italian seasoning or red pepper flakes

Instructions

Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente, usually about 8–10 minutes.
Before draining, scoop out and reserve 120 ml (about 1/2 cup) of the starchy pasta cooking water.
Drain the pasta and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Sear for 2–3 minutes until golden brown, then stir and continue cooking until no longer pink, about 3–4 minutes.
Reduce heat and add ricotta and half of the reserved pasta water. Stir until the ricotta loosens into a silky sauce.
Add drained pasta and toss over low heat, adding more reserved pasta water until desired sauce consistency is reached.
Finish with a drizzle of olive oil and serve immediately.

Notes

Serve with a crisp green salad and garlic bread for a complete meal. Can be modified by adding vegetables or using different pasta shapes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 300mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg

Keywords: pasta, chicken, ricotta, creamy, weeknight dinner

Creamy Ricotta Chicken Pasta

Conclusion