Ricotta Cheese Pasta with Chicken is a creamy yet light pasta dish featuring tender chicken, smooth ricotta sauce, and perfectly cooked pasta. The ricotta creates a velvety coating that clings to every bite, making this a comforting and flavorful meal perfect for weeknight dinners.
Total Time:30 minutes
Yield:4 servings
Ingredients
12 oz pasta (penne, rigatoni, or spaghetti)
2 cups cooked chicken breast, diced
1 cup ricotta cheese
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup grated parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/2 cup reserved pasta cooking water
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
Heat olive oil in a large skillet over medium heat.
Add diced chicken breast and cook until golden and fully cooked through. Season with salt and black pepper.
Stir in minced garlic and cook for about 1 minute until fragrant.
In a bowl, combine ricotta cheese, grated parmesan, lemon zest, and a few tablespoons of reserved pasta water to create a creamy sauce.
Add the cooked pasta to the skillet with the chicken.
Pour the ricotta mixture over the pasta and toss gently until evenly coated.
Add additional pasta water as needed to loosen the sauce and create a silky texture.
Taste and adjust seasoning with salt and pepper.
Garnish with chopped parsley and extra parmesan before serving.
Notes
Use freshly grated parmesan for the best flavor and smoother melting.
Add spinach, peas, or roasted vegetables for extra nutrition and color.
If the sauce becomes too thick, stir in a little extra pasta water while reheating.
