Creamy Ricotta Chicken Pasta
This Creamy Ricotta Chicken Pasta is comfort in a bowl — tender chicken, silky ricotta sauce, and your favorite pasta all tossed together with fragrant herbs. It’s quick, wholesome, and perfect for a cozy night in.
Equipment
- Large Pot
- Large Skillet
- Mixing spoon
- Knife and Cutting Board
- Colander
Ingredients
Main Ingredients
- 2 chicken breasts boneless, skinless, cut into bite-sized pieces
- 250 g ricotta cheese whole milk
- 300 g pasta penne or fettuccine
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1/4 cup fresh herbs basil or parsley, chopped
- to taste salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
- Heat olive oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and sauté until golden and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Add ricotta cheese and gradually whisk in reserved pasta water to create a creamy sauce. Adjust consistency as needed.
- Return the chicken to the pan and stir into the sauce to warm through.
- Add cooked pasta and toss gently until evenly coated and glossy.
- Sprinkle in chopped herbs, season to taste, and serve hot. Add red pepper flakes or lemon juice if desired.
Notes
For a vegetarian version, replace chicken with roasted vegetables or chickpeas. Add roasted mushrooms for a cozy fall variation.
Nutrition
Calories: 480kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 8gCholesterol: 85mgSodium: 180mgPotassium: 430mgFiber: 3gSugar: 3gVitamin A: 550IUVitamin C: 4mgCalcium: 160mgIron: 2.2mg
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