Creamy Ricotta Chicken Pasta
A bowl of warm penne tossed in a silky ricotta sauce studded with golden slices of chicken—quick comfort for busy weeknights.
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.
Notes
For best texture, serve this pasta straight from the skillet. Pair with a simple salad or crusty bread.