Description
This Creamy Ricotta Chicken Pasta is a deliciously comforting dish featuring tender pan-seared chicken breasts served over pasta coated in a rich and smooth ricotta-based sauce. Infused with garlic, Parmesan, fresh herbs, and optional lemon zest for brightness, it’s a quick and easy dinner perfect for busy weeknights or casual gatherings.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
Pasta and Sauce
- 8 oz pasta (penne, fusilli, or spaghetti)
- 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: Boil the pasta in salted water according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water for the sauce.
- Cook the Chicken: While pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken for 5-7 minutes per side until fully cooked and internal temperature reaches 165°F (75°C). Remove chicken from skillet, cover with foil, and let rest for 5 minutes before slicing into thin strips.
- Sauté Garlic: Using the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant but not browned, infusing the oil with flavor.
- Prepare Creamy Sauce: Lower heat to medium-low and add ricotta cheese, heavy cream, and Parmesan cheese to the skillet. Stir continuously until all ingredients combine smoothly into a creamy sauce.
- Adjust Sauce Consistency: If the sauce feels too thick, gradually add reserved pasta water, stirring continuously, to achieve a silky, desired consistency.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss well to evenly coat the pasta in the creamy ricotta sauce.
- Season and Add Herbs: Stir in chopped fresh basil and adjust seasoning with additional salt and black pepper to taste. Add crushed red pepper flakes if desired for a mild heat.
- Serve and Garnish: Plate the creamy pasta and top with the sliced chicken strips. Garnish with fresh parsley and lemon zest for a bright, fresh finish. Serve immediately while warm.
Notes
- You can substitute chicken breasts with boneless chicken thighs for a juicier result.
- Use gluten-free pasta to make this dish gluten-free.
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Adding lemon zest adds a fresh, citrusy note that balances the richness of the sauce.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently on the stovetop adding a splash of water or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian