Creamy Ricotta Chicken Pasta

This creamy ricotta chicken pasta comes together quickly but tastes like a labor of love, filling your table with comfort and a silky richness. Whole wheat pasta brings texture and nutty depth, while tender chicken and a ricotta-infused sauce offer luscious flavor. When I want something both cozy and crowd-pleasing, I turn to this recipe and make it my own with lots of fresh greens.

I first whipped up this dish on a cold evening when we needed something nourishing yet fast. It now joins our roster whenever we crave pasta but want it to feel a little special.

Ingredients

• Whole wheat pasta: Works well with penne or tortiglioni for extra bite and fiber Choose a brand that cooks up sturdy and does not get mushy
• Chicken breast: Cut into bite sized pieces for fast cooking Use fresh breasts for tenderness or high quality pre cooked chicken for even faster prep
• Olive oil: Provides both moisture and flavor Pick a robust extra virgin oil for best results
• Garlic: Adds aroma and backbone to the sauce Use firm cloves with tight skins
• Ricotta cheese: Brings creaminess and gentle tang Whole milk ricotta creates a richer sauce than part skim
• Parmesan cheese: Grated fresh for nutty savoriness Avoid the shelf stable canister for best results
• Chicken broth or pasta water: Loosens the sauce and deepens flavor Homemade or low sodium store bought both work well
• Heavy cream: Optional for ultimate silkiness Only needed if you want extra indulgence
• Italian seasoning: A simple way to add herbal dimension Use your favorite blend
• Red pepper flakes: Give a gentle kick Only add if you like a touch of heat
• Salt and black pepper: Essential for seasoning Adjust gradually to your taste
• Spinach or kale: Brightens and adds nutrients Choose fresh greens without wilting or yellowing
• Fresh basil or parsley: Optional for a touch of freshness and color Chop right before using for most flavor

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil Cook the whole wheat pasta following the package directions until just al dente This is key for pasta that holds up to a rich sauce Save half a cup of the starchy pasta water then drain and set aside so it does not keep cooking

Cook the Chicken:

Heat olive oil in a spacious skillet over medium heat Add the chicken pieces and season well with salt and pepper Let the chicken cook undisturbed for a couple of minutes to develop color then continue stirring until golden and cooked through about six to eight minutes Remove from skillet once done so they stay juicy

Make the Ricotta Cream Sauce:

In the same skillet add the minced garlic and gently cook for one minute until it becomes fragrant but not brown Lower the heat and add ricotta parmesan chicken broth and heavy cream if using Stir steadily until everything melds into a smooth sauce Fold in Italian seasoning and red pepper flakes if you want spice Taste for salt and pepper and adjust as needed

Combine Pasta Chicken and Sauce:

Put the chicken back into the skillet stirring so each piece is coated with the creamy sauce Add in the cooked pasta Gently toss until all the noodles are slicked with sauce If you find the sauce a bit thick drizzle in reserved pasta water a spoonful at a time until it reaches your favorite texture

Add Greens:

Pile in fresh spinach or kale Stir slowly letting the greens wilt into the sauce This usually takes two to three minutes Taste again for seasoning

Serve:

Spoon the hot pasta onto plates Immediately shower with chopped basil or parsley and a little more parmesan Serve while the sauce is at its silkiest

Pin

Ricotta is my secret to a luscious sauce that feels both light and decadent My kids always steal extra spoons just to swipe up the sauce and I have fond memories of them doing just that around the stove while I garnished dinner

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days For best texture reheat gently on the stovetop with a splash of water or broth to loosen the sauce Creamy sauces do not always freeze well so enjoy this dish fresh if possible

Ingredient Substitutions

Swap chicken for turkey or cooked rotisserie chicken if you are short on time You can opt for any shaped pasta or even gluten free varieties Ricotta can be replaced with cottage cheese though the sauce will be tangier and slightly less creamy For a vegetarian version simply omit chicken and add extra greens or cooked cannellini beans

Serving Suggestions

Serve with a crisp green salad and lemony vinaigrette for balance A side of garlic bread helps scoop up every bit of sauce For extra vibrancy top each plate with cherry tomatoes or roasted red peppers before serving

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Cultural and Historical Context

Ricotta based sauces are a nod to central and southern Italian home cooking where families rely on simple whole cheeses to bring comfort A dish like this takes the idea of creamy sauce and blends it with American weeknight sensibilities using boneless chicken breast and sturdy pasta for fast results

Recipe FAQs

→ Can I substitute another type of pasta?

Yes, you can use any pasta shape you prefer. Penne, tortiglioni, or even fettuccine work well with creamy sauces.

→ Is there a vegetarian option for this dish?

You can omit the chicken entirely or substitute it with mushrooms or other plant-based proteins for a vegetarian version.

→ How can I make the sauce lighter?

Skip the heavy cream and use extra pasta water or low-fat milk to achieve a lighter consistency while maintaining creaminess.

→ What greens can I add to enhance the dish?

Fresh spinach, kale, or even arugula make excellent additions, adding both nutrition and vibrant color to the pasta.

→ How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, gradually mix in reserved pasta cooking water until it reaches your desired consistency.

→ What herbs work best for garnish?

Fresh basil or parsley make ideal garnishes, adding freshness and a pop of color to the dish.