I can’t get over how ricotta turns simple chicken pasta into a rich, creamy dinner that feels restaurant-worthy. One bite and you’ll see why this dish disappears fast.

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I’m obsessed with this Creamy Ricotta Chicken Pasta because it hits that rich, saucy craving without feeling fussy. I get tender bites of chicken, silky ricotta, and pasta coated in a creamy sauce that clings to every ridge and curve.

But the best part? The flavor feels bold and satisfying, not heavy just for the sake of being heavy.

I love how the ricotta gives everything this smooth, slightly tangy finish that keeps me going back for one more forkful. And yes, I absolutely scrape the bowl.

Simple, creamy, chicken-packed comfort on a plate. No drama.

Just really good dinner.

Ingredients

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Pasta makes it cozy and filling, especially shapes that catch the creamy sauce.
Chicken adds solid protein, so this feels like dinner, not just noodles.
Olive oil helps the chicken brown and keeps things from tasting flat.
Onion brings a soft, sweet base that makes the sauce feel homemade.
Garlic gives that “oh wow, dinner smells good” moment fast.
Ricotta is the creamy star, but it’s lighter than a super heavy sauce.
Parmesan adds salty, nutty flavor, and you’ll want extra on top.
Heavy cream makes it silky without turning it into total comfort-food chaos.
Chicken broth loosens the sauce and adds more savory flavor.
Lemon juice and zest keep the ricotta from tasting too rich.
Italian seasoning or basil gives it that easy weeknight pasta vibe.
Red pepper flakes add a little kick, if you’re into that.
Spinach or tomatoes sneak in freshness, color, and a tiny healthy win.
Plus, parsley makes the bowl look like you tried harder than you did.

Ingredient Quantities

12 ounces pasta (penne, fusilli, or rigatoni)

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1 tablespoon olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 cup whole milk ricotta cheese

1/2 cup grated Parmesan cheese, plus extra for serving

1/4 cup heavy cream

1/2 cup low sodium chicken broth

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 teaspoon Italian seasoning or 1 tablespoon chopped fresh basil

1/4 teaspoon red pepper flakes, optional

Salt, to taste

Freshly ground black pepper, to taste

2 cups baby spinach or 1 cup halved cherry tomatoes, optional

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces pasta according to package directions until al dente; reserve 1 cup pasta cooking water, then drain the pasta.

2. While the pasta cooks, season 1 pound cut chicken pieces with salt and pepper.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the chicken in a single layer until golden and cooked through, about 4 to 6 minutes; transfer the chicken to a plate.

4. In the same skillet, add the finely chopped small yellow onion and cook until translucent, about 3 to 4 minutes; add 3 minced garlic cloves and cook for 30 seconds until fragrant.

5. Pour in 1/2 cup low sodium chicken broth and 1/4 cup heavy cream, scraping up any browned bits from the pan; bring to a gentle simmer.

6. Reduce heat to low and stir in 1 cup whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Italian seasoning or 1 tablespoon chopped fresh basil, and 1/4 teaspoon red pepper flakes if using; season with salt and freshly ground black pepper to taste.

7. Add the cooked chicken back to the skillet and stir to combine; if the sauce is too thick, thin with reserved pasta cooking water a few tablespoons at a time until desired creaminess is reached.

8. Stir in the drained pasta and 2 cups baby spinach or 1 cup halved cherry tomatoes if using, tossing until the spinach wilts or tomatoes are warmed through and everything is evenly coated in sauce.

9. Taste and adjust seasoning, then serve immediately topped with extra grated Parmesan and 2 tablespoons chopped fresh parsley if desired.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or sieve to drain pasta
3. Large skillet or sauté pan
4. Cutting board
5. Chef knife
6. Wooden spoon or heatproof spatula
7. Tongs or slotted spoon
8. Measuring cups and spoons
9. Grater for Parmesan and lemon zest
10. Mixing bowl for holding cooked chicken or reserved pasta water

FAQ

Can I use a different type of pasta? Yes. Penne, fusilli, or rigatoni work best because their shapes hold the creamy sauce, but any short pasta like farfalle or orecchiette is fine.

How can I make this recipe lighter? Swap heavy cream for extra ricotta or use half and half, and choose low fat ricotta. Use olive oil sparingly and increase spinach or tomatoes for more vegetables.

How do I prevent the ricotta sauce from becoming grainy? Warm the ricotta gently with the cream and a splash of chicken broth and whisk until smooth. Avoid boiling the sauce and finish cooking over low heat.

Can I prepare this ahead of time? Yes. Cook the pasta and chicken separately and refrigerate for up to 2 days. Reheat gently in a skillet with a splash of broth or cream, stirring until heated through and saucy.

How do I know when the chicken is done? Chicken pieces should reach an internal temperature of 165 F and be opaque throughout. Cut one piece to check for no pink center if you do not have a thermometer.

Can I add other vegetables or proteins? Absolutely. Sliced mushrooms, roasted red peppers, or asparagus work well. Shrimp can replace chicken if cooked until opaque and firm.

Creamy Ricotta Chicken Pasta Recipe Substitutions and Variations

Pasta: whole wheat penne, ziti, or gluten free pasta (rice or corn-based)
Chicken breasts: boneless skinless chicken thighs, turkey breast cubes, or firm tofu for a vegetarian option
Whole milk ricotta cheese: well-drained cottage cheese blended until smooth, mascarpone, or cream cheese thinned with a little milk
Grated Parmesan: Pecorino Romano, Asiago, or nutritional yeast for a dairy-free, cheesy flavor

Pro Tips

– Season the chicken well and let it sit for 10 minutes before cooking. A little extra salt up front and a hot pan will give you golden, flavorful pieces instead of bland, steamed chicken.

– Don’t rush the sauce. Warm the ricotta gently and whisk or stir until silky. If you add it straight into a very hot pan it can become grainy. Use low heat and a splash of pasta water to smooth it out.

– Save and use the pasta cooking water gradually. It is the secret to a creamy, clingy sauce. Add a few tablespoons at a time until the texture is just right rather than dumping it all at once.

– Brighten the whole dish at the end. A squeeze of lemon or a little extra lemon zest right before serving lifts the richness and makes the flavors pop.

Creamy Ricotta Chicken Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can’t get over how ricotta turns simple chicken pasta into a rich, creamy dinner that feels restaurant-worthy. One bite and you’ll see why this dish disappears fast.

Servings

servings

Calories

748

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander or sieve to drain pasta
3. Large skillet or sauté pan
4. Cutting board
5. Chef knife
6. Wooden spoon or heatproof spatula
7. Tongs or slotted spoon
8. Measuring cups and spoons
9. Grater for Parmesan and lemon zest
10. Mixing bowl for holding cooked chicken or reserved pasta water

Ingredients

12 ounces pasta (penne, fusilli, or rigatoni)
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup whole milk ricotta cheese
1/2 cup grated Parmesan cheese, plus extra for serving
1/4 cup heavy cream
1/2 cup low sodium chicken broth
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Italian seasoning or 1 tablespoon chopped fresh basil
1/4 teaspoon red pepper flakes, optional
Salt, to taste
Freshly ground black pepper, to taste
2 cups baby spinach or 1 cup halved cherry tomatoes, optional
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Bring a large pot of salted water to a boil and cook 12 ounces pasta according to package directions until al dente; reserve 1 cup pasta cooking water, then drain the pasta.
While the pasta cooks, season 1 pound cut chicken pieces with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the chicken in a single layer until golden and cooked through, about 4 to 6 minutes; transfer the chicken to a plate.
In the same skillet, add the finely chopped small yellow onion and cook until translucent, about 3 to 4 minutes; add 3 minced garlic cloves and cook for 30 seconds until fragrant.
Pour in 1/2 cup low sodium chicken broth and 1/4 cup heavy cream, scraping up any browned bits from the pan; bring to a gentle simmer.
Reduce heat to low and stir in 1 cup whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Italian seasoning or 1 tablespoon chopped fresh basil, and 1/4 teaspoon red pepper flakes if using; season with salt and freshly ground black pepper to taste.
Add the cooked chicken back to the skillet and stir to combine; if the sauce is too thick, thin with reserved pasta cooking water a few tablespoons at a time until desired creaminess is reached.
Stir in the drained pasta and 2 cups baby spinach or 1 cup halved cherry tomatoes if using, tossing until the spinach wilts or tomatoes are warmed through and everything is evenly coated in sauce.
Taste and adjust seasoning, then serve immediately topped with extra grated Parmesan and 2 tablespoons chopped fresh parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.