Description
This creamy ricotta chicken pasta recipe combines tender chicken breasts with a luscious, homemade ricotta cheese sauce and perfectly cooked pasta. Ready in just 30 minutes, it’s a comforting and flavorful dish perfect for a weeknight dinner or casual gathering. The dish is enhanced with garlic, Parmesan, fresh herbs, and optional lemon zest for a fresh twist.
Ingredients
Scale
Protein and Dairy
- 2 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pasta
- 8 oz pasta (penne, fusilli, or spaghetti)
Seasonings and Oil
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- Zest of 1 lemon (optional, for a fresh twist)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Once cooked, drain the pasta, reserving about 1 cup of the pasta water for the sauce.
- Cook the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the chicken breasts generously with salt and pepper. Place them in the hot skillet and cook for 5-7 minutes on each side until the chicken reaches an internal temperature of 165°F (75°C). Remove from skillet, cover with foil, and let rest for 5 minutes before slicing into thin strips.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté over medium heat for 1-2 minutes until fragrant but not browned, to release its flavor into the pan.
- Make the Ricotta Sauce: Lower the heat to medium-low. Add ricotta cheese, heavy cream, and grated Parmesan cheese to the skillet. Stir continuously to combine everything into a creamy, smooth sauce.
- Adjust Sauce Consistency: If the sauce appears too thick, gradually pour in some of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency, ensuring it coats the pasta well.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet with the sauce and toss thoroughly to ensure every piece is evenly coated with the creamy ricotta mixture.
- Season and Add Herbs: Stir in the fresh basil, and season the pasta and sauce with additional salt and black pepper to taste. If using crushed red pepper flakes, add them now for a subtle kick.
- Serve: Plate the creamy pasta and top with the sliced chicken breasts. Garnish with fresh parsley and sprinkle lemon zest over the dish if desired, adding a bright, fresh finish. Serve immediately for best taste.
Notes
- Reserve pasta water to thin the sauce and help it cling better to the pasta.
- Chicken can be substituted with shrimp or cooked vegetables for a different protein option.
- Use fresh herbs whenever possible to enhance the flavor.
- Adjust red pepper flakes based on how spicy you want the dish.
- Ricotta cheese adds creaminess without heaviness compared to other cream-based sauces.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
