This Creamy Ricotta Chicken Pasta is comfort in a bowl tender bites of chicken and al dente pasta tossed in a velvety ricotta-Parmesan sauce, with bursts of sun-dried tomato and fresh spinach. It feels like a cozy Italian restaurant dinner, yet comes together quickly enough for an easy weeknight meal.
Ingredients
- 8 oz (225 g) pasta of your choice (penne or fettuccine work well)
- 2 tablespoons olive oil
- 2 chicken breasts, diced
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the diced chicken to the skillet, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
- Add the minced garlic to the skillet and sauté for 1–2 minutes, until fragrant, stirring frequently to prevent burning.
- Reduce the heat to low. Stir in the ricotta cheese and grated Parmesan, mixing until a smooth, creamy sauce begins to form around the chicken.
- Gradually add a splash of the reserved pasta water as needed to loosen the sauce to your desired consistency, stirring well after each addition.
- Add the chopped spinach and sun-dried tomatoes to the skillet and cook for 1–2 minutes, until the spinach is wilted and everything is heated through.
- Add the cooked pasta to the skillet and toss gently until all the pasta is well coated in the creamy ricotta sauce.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve immediately, garnished with fresh basil leaves or ribbons.
Variation
- Swap the chicken for Italian sausage (mild or spicy) for a more robust, savory flavor.
- Use arugula or kale in place of spinach, adding a few extra minutes of cook time for heartier greens.
- Stir in a pinch of red pepper flakes or a splash of white wine with the garlic for a gentle kick and extra depth.
Cooking Notes
- Cook the pasta just to al dente; it will finish slightly in the pan as you toss it with the sauce.
- Keep the heat low when adding ricotta to prevent it from curdling or becoming grainy gentle heat keeps the sauce smooth.
- Thin the sauce gradually with pasta water; it should lightly coat the pasta rather than pool at the bottom of the pan.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil to balance the richness of the pasta.
- Add warm crusty bread or garlic bread on the side to soak up any extra sauce.
- Finish each bowl with an extra sprinkle of Parmesan and freshly cracked black pepper for a restaurant-style touch.
Tips
- Dice the chicken into evenly sized pieces so it cooks quickly and remains tender.
- Warm the ricotta slightly at room temperature before cooking so it incorporates more easily into the sauce.
- If the pasta sits and thickens, loosen it with a splash of hot water or milk over low heat, tossing until creamy again.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: 480 kcal
- Protein: 32 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I use whole-wheat or gluten-free pasta?
Yes. Whole-wheat adds extra fiber and a nutty flavor, while gluten-free pasta works well just cook according to the package and avoid overcooking. - Can I substitute the ricotta cheese?
You can use cottage cheese blended until smooth, or a mix of cream cheese and a splash of milk for a richer sauce, though the flavor and texture will vary slightly. - How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the sauce. - Can I make this ahead of time?
This dish is best fresh, but you can cook the chicken and prep the sauce components ahead, then cook the pasta and bring everything together just before serving.
Conclusion
This Creamy Ricotta Chicken Pasta brings together tender chicken, al dente pasta, and a luscious ricotta-Parmesan sauce studded with spinach and sun-dried tomatoes for a cozy, flavor-packed meal. It feels special enough for date night yet stays simple and speedy for weeknights just toss, garnish with basil, and serve straight from the skillet.
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Creamy Ricotta Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Creamy Ricotta Chicken Pasta is comfort in a bowl tender bites of chicken and al dente pasta tossed in a velvety ricotta-Parmesan sauce, with bursts of sun-dried tomato and fresh spinach. It feels like a cozy Italian restaurant dinner, yet comes together quickly enough for an easy weeknight meal.
Ingredients
Scale
- 8 oz (225 g) pasta of your choice (penne or fettuccine work well)
- 2 tablespoons olive oil
- 2 chicken breasts, diced
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the diced chicken to the skillet, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
- Add the minced garlic to the skillet and sauté for 1–2 minutes, until fragrant, stirring frequently to prevent burning.
- Reduce the heat to low. Stir in the ricotta cheese and grated Parmesan, mixing until a smooth, creamy sauce begins to form around the chicken.
- Gradually add a splash of the reserved pasta water as needed to loosen the sauce to your desired consistency, stirring well after each addition.
- Add the chopped spinach and sun-dried tomatoes to the skillet and cook for 1–2 minutes, until the spinach is wilted and everything is heated through.
- Add the cooked pasta to the skillet and toss gently until all the pasta is well coated in the creamy ricotta sauce.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve immediately, garnished with fresh basil leaves or ribbons.
Notes
- Reserve the pasta water before draining its starch helps create a silky, restaurant-style sauce.
- Use jarred sun-dried tomatoes packed in oil for extra richness and flavor.
- If using very salty Parmesan, go light on additional salt until you’ve tasted the finished dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion (about 1/4 of the recipe)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: creamy ricotta chicken pasta, chicken pasta with spinach, sun-dried tomato pasta, easy weeknight pasta, Italian-inspired chicken recipe