Description
This Creamy Ricotta Chicken Pasta is a deliciously rich and comforting dish combining tender pan-seared chicken breasts with a luscious ricotta cheese-based sauce. Perfect for a quick dinner, this recipe features al dente pasta tossed in a creamy, garlicky sauce infused with parmesan, fresh herbs, and a hint of lemon zest for a fresh finish.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Pasta
- 8 oz pasta (penne, fusilli, or spaghetti)
Sauce
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
Garnish (Optional)
- 1 tablespoon fresh parsley, chopped
- Zest of 1 lemon
Instructions
- Cook the pasta. Prepare the pasta according to the package instructions until al dente. Drain the pasta and reserve about 1 cup of the pasta cooking water for later use in the sauce.
- Cook the chicken. While the pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook the chicken for 5-7 minutes on each side until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet, cover with foil, and let it rest for 5 minutes before slicing into thin strips.
- Sauté garlic. In the same skillet over medium heat, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Make the creamy sauce. Reduce heat to medium-low. Add ricotta cheese, heavy cream, and grated Parmesan cheese to the skillet. Stir continuously to create a smooth, creamy sauce.
- Adjust sauce consistency. If the sauce is too thick, gradually add the reserved pasta water, a little at a time, stirring until the desired consistency is reached.
- Combine pasta and sauce. Add the cooked pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy ricotta sauce.
- Season and add herbs. Mix in fresh basil and season with additional salt and black pepper to taste. If desired, stir in crushed red pepper flakes for a subtle heat.
- Serve. Plate the creamy pasta and top with the sliced chicken breasts. Garnish with fresh parsley and lemon zest if using, and serve immediately for best flavor and texture.
Notes
- Reserve pasta water to adjust sauce thickness and help it cling better to the pasta.
- Allow the chicken to rest after cooking to retain juiciness before slicing.
- Use fresh herbs for best aroma and flavor, but dried basil works as a substitute.
- Lemon zest adds a bright, fresh contrast to the creamy sauce but can be omitted if preferred.
- Use a cooking thermometer to ensure chicken reaches the safe internal temperature of 165°F (75°C).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
