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