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Close-up of creamy Ricotta Chicken Pasta, showcasing tender chicken and perfectly cooked pasta coated in a rich ricotta sauce.

Easy Ricotta Chicken Pasta

This Ricotta Chicken Pasta recipe delivers comfort and flavor in every bite. It features tender chicken and a creamy ricotta sauce coating perfectly cooked pasta. Ready in under an hour, it's a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil for chicken
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 lb pasta penne, rigatoni, or your favorite shape
  • 2 tbsp olive oil for sauce
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup dry white wine optional
  • 1/2 cup chicken broth
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil, plus more for garnish
  • Red pepper flakes optional
  • Salt and pepper to taste for sauce
  • 1 cup pasta water, reserved

Equipment

  • Large Skillet
  • Large pot
  • Colander
  • Mixing bowl
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Season the Chicken: In a bowl, toss the chicken pieces with 1 tbsp olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
  2. Cook the Chicken: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: In the same skillet, add the remaining 2 tbsp of olive oil. Add the minced garlic and chopped onion and cook until softened and fragrant, about 3-4 minutes.
  4. Deglaze (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for a minute or two until the alcohol evaporates.
  5. Add Tomatoes and Broth: Stir in the diced tomatoes (with their juice) and chicken broth. Bring to a simmer and cook for about 5 minutes, allowing the sauce to slightly reduce.
  6. Stir in the Ricotta: Reduce the heat to low and gently stir in the ricotta cheese and Parmesan cheese until the sauce is smooth and creamy. Be careful not to boil the sauce after adding the ricotta, as it can become grainy.
  7. Season: Season the sauce with salt, pepper, and red pepper flakes (if using) to taste.
  8. Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  9. Combine: Add the cooked pasta and the cooked chicken to the skillet with the ricotta sauce. Toss to coat everything evenly. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
  10. Serve: Serve the Ricotta Chicken Pasta immediately, garnished with fresh basil and extra Parmesan cheese.

Notes

For a creamier sauce, use full-fat ricotta cheese. Don't overcrowd the pan when cooking the chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of chicken broth or milk to keep it creamy. For a vegetarian option, omit the chicken and add sauteed mushrooms or spinach. You can cook the chicken and make the sauce ahead of time and store them separately in the refrigerator for up to 3 days. Add a squeeze of lemon juice at the end can also brighten up the flavors.