Name: Creamy Ricotta Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 ounces pasta (penne or rigatoni); 2 tablespoons olive oil; 2 boneless skinless chicken breasts, cut into bite-sized pieces; 3 cloves garlic, minced; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 cup cherry tomatoes, halved; 1/4 cup fresh basil, chopped; 1/2 cup pasta cooking water, reserved; Salt and freshly ground black pepper, to taste

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If you’re searching for a dish that’s both impressively creamy and refreshingly light, let me introduce you to Creamy Ricotta Chicken Pasta. This recipe brings together tender chicken, silky ricotta cheese, vibrant cherry tomatoes, and aromatic fresh basil in a luscious sauce that clings to every twist and bite of pasta. It’s the kind of weeknight wonder that feels special enough for company, yet takes just 30 minutes from start to finish. Whether you’re feeding your family or welcoming friends, this Creamy Ricotta Chicken Pasta is a guaranteed crowd-pleaser you’ll want to make again and again.

Creamy Ricotta Chicken Pasta Recipe - Recipe Image

Ingredients You’ll Need

This dish comes together with just a handful of ingredients, each chosen for their role in building flavor, texture, and color. Don’t skip anything — every element is essential to achieving that perfect balance in your Creamy Ricotta Chicken Pasta.

Pasta (12 ounces penne or rigatoni): The chewy bite of short pasta shapes holds onto the creamy sauce beautifully.
Olive oil (2 tablespoons): Adds richness and helps achieve a golden sear on the chicken without overpowering the other flavors.
Chicken breasts (2, boneless and skinless): Sliced into bite-sized pieces for easy eating and quick, even cooking.
Garlic (3 cloves, minced): Delivers that signature savory aroma and rounds out the dish with warmth and depth.
Ricotta cheese (1 cup): The star of the sauce, ricotta gives unmatched creaminess and a subtle tang.
Parmesan cheese (1/2 cup, grated): Sprinkled in for salty, nutty flavor and a little extra body in the sauce.
Cherry tomatoes (1 cup, halved): Bursting with fresh sweetness and color, they balance out the richness.
Fresh basil (1/4 cup, chopped): For an herby, aromatic finish that brightens up every forkful.
Pasta cooking water (1/2 cup, reserved): Starch-rich and vital for loosening and emulsifying the sauce.
Salt and freshly ground black pepper (to taste): Essential for seasoning every element just right.

How to Make Creamy Ricotta Chicken Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add your pasta and cook it until al dente according to the package instructions. Just before draining, scoop out about 1/2 cup of that golden pasta water — it’s going to help make your sauce perfectly luscious. Drain the rest and set the pasta aside.

Step 2: Sear the Chicken

While your pasta’s bubbling away, heat olive oil in a large skillet over medium-high heat. Season your bite-sized chicken pieces with salt and pepper, then add them to the pan. Let them cook undisturbed for a few minutes for a beautiful golden sear, then toss and continue cooking until the pieces are browned and cooked through, about 6–8 minutes total. This step builds the savory foundation for your Creamy Ricotta Chicken Pasta.

Step 3: Sauté the Garlic

Lower the heat to medium and sprinkle in your minced garlic. Stir for about a minute, just until the garlic is fragrant but not browned. This quick sauté brings a cozy aroma that infuses every bite of the finished dish.

Step 4: Build the Creamy Sauce

Reduce the heat to low. Spoon in the ricotta and Parmesan cheeses, stirring so they begin melting together. Add the halved cherry tomatoes, letting them warm through and soften just a little. To bring everything together, slowly drizzle in the reserved pasta water as you stir, creating a silky, creamy sauce that lovingly coats every ingredient.

Step 5: Bringing It All Together

Add the drained pasta straight into the skillet. Toss gently to ensure every piece gets enveloped in the cheese sauce and mingles with the tender chicken and juicy tomatoes. Sprinkle in the chopped basil and give it one final, gentle toss. Taste and adjust the seasoning with more salt or a grind of black pepper if needed. Serve your Creamy Ricotta Chicken Pasta warm for the ultimate comfort food experience.

How to Serve Creamy Ricotta Chicken Pasta

Garnishes

The perfect finishing touch comes in the form of fresh, chopped basil or a generous shower of extra grated Parmesan. If you love a little extra zing, a light sprinkle of red pepper flakes or a swirl of good olive oil will elevate each plate. A few whole cherry tomatoes or a small handful of microgreens make the dish pop at the table.

Side Dishes

This dish is hearty and creamy, so pair it with a crisp green salad tossed in a lemony vinaigrette or lightly steamed green beans for freshness. Garlic bread or a crusty Italian loaf is fantastic for soaking up any extra sauce and rounding out the meal.

Creative Ways to Present

Show off your Creamy Ricotta Chicken Pasta by serving it in a big, shallow bowl family-style, or plate individual portions with a dramatic basil leaf on top. For a more elegant dinner, swirl the pasta into “nests” and garnish with roasted tomatoes, or serve in colorful pasta bowls to highlight the dish’s vibrant ingredients.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Ricotta Chicken Pasta in an airtight container in the refrigerator. It will stay delicious and creamy for up to three days. If possible, reserve a splash of pasta water or milk to help loosen the sauce when reheating.

Freezing

While you can freeze leftovers, ricotta-based sauces may change in texture once thawed, becoming a bit grainy. If you do freeze it, let the pasta cool completely, portion into freezer-safe containers, and freeze for up to two months. Thaw overnight in the refrigerator for best results.

Reheating

To reheat, place your Creamy Ricotta Chicken Pasta in a skillet over medium-low heat, adding a tablespoon or two of water or milk to help restore the sauce’s creaminess. Stir gently until warmed through. You can also microwave it in short bursts, stirring occasionally, but the stovetop method yields superior texture.

FAQs

Can I use a different type Main Course

Absolutely! While penne and rigatoni are ideal for soaking up the creamy sauce, you can substitute your favorite pasta shape — even gluten-free pasta works well for Creamy Ricotta Chicken Pasta.

Is this recipe suitable for meal prep?

Yes, you can easily make Creamy Ricotta Chicken Pasta ahead and store individual portions for quick lunches or dinners. Just reheat gently to keep the sauce silky.

Can I add vegetables to the recipe?

Definitely! Sautéed spinach, roasted broccoli, or even peas can be stirred in with the tomatoes for extra nutrition and color.

How do I make Creamy Ricotta Chicken Pasta gluten-free?

Simply swap classic pasta for your favorite gluten-free brand. Everything else in the recipe is already gluten-free, so you can enjoy this dish without worry.

Can I swap out the chicken for another protein?

For sure! Try using cooked Italian sausage, shrimp, or tofu for a tasty twist if you’re looking to change things up. Just adjust cooking times as needed for your protein of choice.

Final Thoughts

If you’re craving comfort and bright, fresh flavors in every bite, give Creamy Ricotta Chicken Pasta a try. It’s easy enough for a weeknight but special enough to share with someone you love. Trust me, once you taste that creamy, herby sauce mingling with juicy chicken and sweet tomatoes, it’ll become a go-to favorite in your kitchen too!

Creamy Ricotta Chicken Pasta Recipe

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4.8 from 7 reviews

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

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Description

Indulge in a comforting and creamy dish with this Creamy Ricotta Chicken Pasta recipe. Tender chicken, cherry tomatoes, and fresh basil are enveloped in a luscious ricotta and Parmesan sauce, creating a flavorful Italian-American meal that’s perfect for any night of the week.

Ingredients

Scale

Pasta:

12 ounces pasta (penne or rigatoni)

Chicken:

2 tablespoons olive oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced

Sauce:

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
1/2 cup pasta cooking water, reserved
Salt and freshly ground black pepper, to taste

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Instructions

Cook Pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the rest.
Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add seasoned chicken pieces and cook until browned and cooked through, about 6-8 minutes. Add minced garlic and sauté for 1 minute.
Make Sauce: Reduce heat to low, stir in ricotta cheese and Parmesan cheese. Add cherry tomatoes. Slowly add reserved pasta water to create a creamy sauce, stirring constantly.
Combine: Add cooked pasta to the skillet and toss gently to combine. Stir in fresh basil. Adjust seasoning with salt and pepper as needed.
Serve: Serve warm.