Description
This creamy ricotta chicken pasta is a wholesome and flavorful dish made with tender chicken, a rich ricotta-Parmesan sauce, and fresh greens. Perfect for a satisfying weeknight meal!
Ingredients
- 12 oz whole wheat pasta (penne or tortiglioni)
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup chicken broth or reserved pasta water
- ½ cup heavy cream (optional, for extra creaminess)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups fresh spinach or kale (optional)
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and fully cooked (6-8 minutes). Remove chicken and set aside.
- In the same skillet, add garlic and cook 1 minute until fragrant. Lower heat to medium-low and add ricotta, Parmesan, chicken broth, and heavy cream (if using). Stir until smooth. Add Italian seasoning, red pepper flakes, and adjust seasoning.
- Return chicken to skillet and coat with sauce. Add cooked pasta and toss to combine. Add reserved pasta water gradually if sauce is too thick.
- Stir in fresh spinach or kale (optional) and cook until wilted, 2-3 minutes.
- Plate pasta, garnish with fresh basil or parsley, and sprinkle additional Parmesan cheese.
Notes
- For added flavor, top with toasted pine nuts or a drizzle of olive oil.
- Serve with a crisp side salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Sauté
- Cuisine: Italian-American