A bowl of warm penne tossed in a silky ricotta sauce studded with golden slices of chicken—that’s the quick comfort of creamy ricotta chicken pasta. Ready in about 25–30 minutes, this recipe is perfect for busy weeknights, picky eaters, or anytime you want something rich without fuss. If you enjoy rich, Italian-style weeknight pastas, you might also like this take on a milder pesto-based dinner: creamy pesto chicken pasta.
Why you’ll love this dish
This recipe hits the sweet spot between comfort and speed. The ricotta keeps the sauce light and slightly tangy compared with heavy-almond cream-only recipes, while the Parmesan adds umami depth. It’s a crowd-pleaser—kids tend to like the creamy texture, adults appreciate the savory balance, and it stretches well for leftovers.
"Simple ingredients, maximum comfort—this was on the table in 30 minutes and vanished in 10." — home cook review
Perfect occasions:
- Weeknight dinners when time is tight.
- Casual family meals or potlucks.
- When you want a restaurant-feel pasta without complicated techniques.
Step-by-step overview
You’ll cook the pasta, sear thin chicken slices, make a quick ricotta-Parmesan sauce in the same pan, then toss everything together. No complicated emulsions—just gentle heating so the ricotta melts into a smooth coating and the chicken stays juicy.
High-level flow:
- Boil salted water and cook penne until al dente.
- Sear seasoned, thinly sliced chicken in olive oil.
- Sauté garlic, then stir in ricotta, cream, and Parmesan over low heat until smooth.
- Return chicken to the sauce, add herbs and chili flakes, toss with pasta, and serve.
What you’ll need
- 300 g (10 oz) penne pasta
- 2 chicken breasts, thinly sliced (slice across the grain for tenderness)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup ricotta cheese (whole-milk ricotta gives the best texture)
- 1/2 cup heavy cream (or use half-and-half for a slightly lighter sauce)
- 1/2 cup grated Parmesan cheese (freshly grated melts best)
- 1 teaspoon dried Italian herbs (or 1 tablespoon fresh chopped basil/oregano)
- 1/2 teaspoon chili flakes (optional, for a little heat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Substitutions and notes:
- Gluten-free penne works fine; check package cooking times.
- If you don’t have ricotta, blend drained cottage cheese until smooth as a substitute.
- For a dairy-free swap, use a cashew cream and a vegan Parmesan alternative.
Step-by-step instructions
- Bring a large pot of salted water to a rolling boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thin chicken slices in a single layer, seasoning them with salt and pepper. Cook 2–3 minutes per side (about 5–7 minutes total) until golden and cooked through. Internal temperature should reach 165°F (74°C). Remove the chicken and set aside.
- In the same skillet, lower the heat to medium-low and add the minced garlic. Sauté about 30–60 seconds until fragrant—don’t let it brown.
- Reduce the heat to low. Add the ricotta, heavy cream, and grated Parmesan to the skillet. Stir constantly until the mixture becomes smooth and creamy. If the sauce feels too thick, stir in a few tablespoons of reserved pasta water to loosen it.
- Return the cooked chicken to the skillet and stir to coat with the sauce. Sprinkle in the dried Italian herbs and chili flakes if using. Taste and adjust salt and pepper.
- Add the drained pasta to the skillet. Toss gently until the pasta is evenly coated, adding more pasta water if needed to reach your desired consistency.
- Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.
Best ways to enjoy it
Serve this pasta straight from the skillet into warmed bowls for best texture. Pair with:
- A simple green salad with lemon vinaigrette to cut through the richness.
- Crusty garlic bread or toasted slices of sourdough to mop up sauce.
- Steamed broccoli or roasted asparagus for extra veg.
For a spicier, baked take on creamy chicken pasta that delivers a different texture and golden top, try this related option: Cajun cream cheese chicken pasta bake recipe.
Storage and reheating tips
- Refrigerator: Cool the pasta to room temperature (within 2 hours), then store in an airtight container for up to 3–4 days.
- Freezer: You can freeze the dish, but ricotta-based sauces sometimes separate. Freeze in a tight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or cream to revive the sauce. Microwave in short intervals, stirring between bursts. Avoid high heat to prevent separation.
- Safety: Always reheat until steaming hot (165°F / 74°C) and discard any leftovers kept more than 4 days.
Helpful cooking tips
- Slice chicken thinly and uniformly so it cooks quickly and evenly.
- Don’t overheat the ricotta. Low, gentle heat prevents curdling and keeps the sauce silky.
- Reserve pasta water—its starch helps bind and thicken the sauce without adding extra cream.
- Use freshly grated Parmesan for better melting and flavor than pre-grated powders.
- If the sauce looks grainy, whisk in a tablespoon of warm cream or milk off-heat to smooth it out.
- Taste as you go for seasoning; ricotta is mild and may need extra salt or acidity (a squeeze of lemon) to brighten it.
Creative twists
- Lemon and herb: Stir in 1 teaspoon lemon zest and extra fresh basil for a brighter finish.
- Veggie boost: Add sautéed mushrooms, spinach, or peas when you add the sauce.
- Spicy tomato: Stir in 1/2 cup crushed tomatoes and a pinch of smoked paprika for a rosé-style sauce.
- Low-carb: Swap penne for cooked zucchini noodles or shirataki for a lighter plate.
- Protein swaps: Replace chicken with cooked shrimp or Italian sausage (brown and drain first).
Common questions
Q: How long does this take from start to finish?
A: Plan on about 25–30 minutes: 10–12 minutes for prepping and pasta cooking, 10 minutes to cook the chicken and finish the sauce, plus a few minutes to combine.
Q: Can I make this ahead and reheat for a crowd?
A: Yes. Prepare through step 4, cool, and refrigerate for up to 24 hours. Reheat gently, then add the cooked pasta and finish combining just before serving for best texture.
Q: Is ricotta safe to use if it separates when reheated?
A: Slight separation can occur. To fix it, reheat slowly and whisk in a little warm cream or milk off the heat. If it smells off or has been stored over recommended times, discard it.
Q: Can I use pre-grated Parmesan?
A: You can, but freshly grated Parmesan melts better and has a cleaner, richer flavor. Pre-grated can be slightly drier due to anti-caking agents.
Q: How can I make this dairy-free?
A: Use a cashew cream (blend soaked cashews with water), a plant-based cream, and a vegan Parmesan substitute. Texture will differ but the method is the same.
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Creamy Ricotta Chicken Pasta
Ingredients
Pasta and Chicken
- 300 g 300 g (10 oz) penne pasta
- 2 pieces 2 chicken breasts, thinly sliced Slice across the grain for tenderness
- 1 tablespoon 1 tablespoon olive oil
Sauce Ingredients
- 3 cloves 3 garlic cloves, minced
- 1 cup 1 cup ricotta cheese Whole-milk ricotta gives the best texture
- 1/2 cup 1/2 cup heavy cream Or use half-and-half for a lighter sauce
- 1/2 cup 1/2 cup grated Parmesan cheese Freshly grated melts best
- 1 teaspoon 1 teaspoon dried Italian herbs Or 1 tablespoon fresh chopped basil/oregano
- 1/2 teaspoon 1/2 teaspoon chili flakes Optional, for a little heat
- Salt and pepper to taste
- Fresh parsley for garnish Fresh parsley, chopped
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thin chicken slices in a single layer, seasoning them with salt and pepper. Cook 2–3 minutes per side (about 5–7 minutes total) until golden and cooked through.
Cooking
- In the same skillet, lower the heat to medium-low and add the minced garlic. Sauté about 30–60 seconds until fragrant—don’t let it brown.
- Reduce the heat to low. Add the ricotta, heavy cream, and grated Parmesan to the skillet. Stir constantly until the mixture becomes smooth and creamy, adding reserved pasta water if needed.
- Return the cooked chicken to the skillet and stir to coat with the sauce. Sprinkle in the dried Italian herbs and chili flakes if using. Taste and adjust salt and pepper.
- Add the drained pasta to the skillet. Toss gently until the pasta is evenly coated, adding more pasta water if needed.
Serving
- Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.