Creamy Ricotta Chicken Pasta
A rich and creamy pasta dish featuring tender chicken, ricotta, and Parmesan, perfect for busy weeknights or impressing guests.
Ingredients
Main Ingredients
- 300 g penne pasta or your favorite pasta shape
- 2 pieces chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon chili flakes (optional) for added heat
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions (about 10-12 minutes). Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the thinly sliced chicken breasts, seasoning with salt and pepper. Cook for 5-7 minutes until golden and cooked through. Remove the chicken and set aside.
Making the Sauce
- In the same skillet, add minced garlic and sauté for about one minute until fragrant, being careful not to burn it.
- Lower the heat and add ricotta, heavy cream, and grated Parmesan to the skillet. Stir until the sauce is smooth and creamy.
- Return the cooked chicken to the skillet and coat well with the sauce. Add dried Italian herbs and chili flakes, if using.
- Toss in the drained pasta and mix well until everything is fully coated with the sauce.
Serving
- Serve the pasta hot, garnished with fresh chopped parsley and additional Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze in a freezer-safe container for up to two months. Reheat with a splash of milk or chicken broth to loosen the sauce.