Description
This Creamy Ricotta Chicken Pasta is a luscious, comforting dish perfect for dinner. Tender bite-sized chicken pieces are seared to perfection and combined with a rich sauce made from heavy cream, ricotta, and Parmesan cheeses, enhanced with garlic and Italian herbs. Tossed with your choice of pasta, this recipe is garnished with fresh parsley for a burst of color and freshness. Ideal for a satisfying meal that balances creamy indulgence with savory flavors.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 cloves garlic (minced)
Sauce
- 1 cup heavy cream
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup chicken broth (or pasta water)
- 1 tablespoon butter (optional, for added richness)
Pasta & Garnish
- 12 oz pasta (penne, fettuccine, or your favorite type)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook, stirring occasionally, until the chicken is golden brown and cooked through, approximately 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, making sure not to burn it.
- Create the Sauce: Reduce the heat to medium and add the heavy cream, ricotta cheese, Parmesan cheese, dried basil, and dried oregano to the skillet. Stir continuously until the cheeses melt and combine smoothly with the cream, forming a thick sauce.
- Add Broth and Butter: Pour in the chicken broth (or reserved pasta water) and add the butter if using. Stir well to integrate all ingredients, allowing the sauce to simmer gently for 3-4 minutes until slightly thickened.
- Cook Pasta: Meanwhile, cook the pasta according to package instructions in salted boiling water until al dente. Reserve half a cup of pasta water before draining the pasta.
- Combine Pasta and Chicken: Add the cooked chicken back into the sauce, then toss in the drained pasta. Mix thoroughly so that the pasta is evenly coated with the creamy ricotta sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- You can substitute chicken broth with pasta water to maintain flavor and consistency.
- For a lighter option, replace heavy cream with half-and-half, but the sauce will be less thick.
- Use freshly grated Parmesan cheese for the best texture and flavor.
- Feel free to swap the chicken breasts for thighs for a juicier texture.
- Adding a pinch of red pepper flakes can give a subtle heat to the dish.
