If you are searching for a pasta dish that is weeknight-easy yet dinner party-impressive, this Creamy Ricotta Chicken Pasta is your answer. It weaves tender chicken, lush ricotta, fresh baby spinach, and a hint of lemon into the most irresistible, velvety sauce that clings to every swirl of pasta. Something magical happens when creamy ricotta melts into Parmesan and garlic, especially once paired with golden-seared chicken and a shower of fresh basil. With familiar ingredients, just the right amount of freshness, and a deeply comforting creaminess, this dish is destined to become your new favorite pasta night tradition.

Creamy Ricotta Chicken Pasta Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Creamy Ricotta Chicken Pasta is just how a handful of kitchen staples transform into such a decadent dish. Every ingredient here truly matters, giving texture, flavor, or color to every bite and letting simple flavors shine beautifully together.

Pasta (12 ounces penne or rigatoni): Penne and rigatoni both hold the creamy sauce beautifully, but feel free to use your favorite shape for the ultimate comfort factor.
Olive oil (2 tablespoons): Helps caramelize the chicken for a golden exterior and adds a pleasant fruity note to the sauce.
Boneless, skinless chicken breasts (2, cut into bite-sized pieces): Cooking the chicken fresh ensures juicy bites in every forkful—try rotisserie chicken for a time-saving twist.
Garlic (3 cloves, minced): Nothing beats the aroma and flavor of freshly minced garlic mingling with creamy cheese.
Italian seasoning (1 teaspoon): This dried herb blend layers in an earthy, savory backdrop to both the chicken and sauce.
Salt (½ teaspoon): Elevates all the flavors and balances the richness of cheese.
Black pepper (½ teaspoon): Adds just the right amount of warmth—freshly cracked pepper is a bonus!
Ricotta cheese (1 cup): The soul of this pasta—choose whole milk for ultimate creaminess and flavor.
Parmesan cheese (½ cup, grated): Gives savory depth, nutty flavor, and helps thicken the sauce.
Reserved pasta water (½ cup): This starchy liquid is the key to silky, restaurant-style sauce that clings to your pasta.
Lemon juice (1 tablespoon): Lifts up the creaminess with a touch of brightness—freshly squeezed makes all the difference.
Baby spinach (2 cups, optional): Tossed in at the end, it wilts perfectly and adds vibrant color and nutrients.
Chopped fresh basil (for garnish): Finishes the dish with a burst of herbaceous freshness.

How to Make Creamy Ricotta Chicken Pasta

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil. Drop in your pasta and cook it just until al dente—remember, a little bite in the pasta is perfect since it will finish soaking up sauce later. Before draining, scoop out about half a cup of the pasta water and set it aside. This starchy liquid is your secret weapon for silky, luscious sauce that brings Creamy Ricotta Chicken Pasta together beautifully. Drain the rest and set your pasta aside for just a few minutes.

Step 2: Sear the Chicken

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken pieces, then sprinkle over the Italian seasoning, salt, and pepper. Searing the chicken until it’s golden brown and cooked through, around 6 to 8 minutes, builds flavor at the bottom of your pan which will eventually melt into the creamy sauce. Don’t rush—let the pieces get a bit of caramelized color. Add the garlic and sauté for one more minute, just until fragrant. Your kitchen should smell amazing by now!

Step 3: Create the Creamy Ricotta Sauce

Turn the heat to low. Now comes the dreamy transformation: stir in the ricotta cheese, grated Parmesan, and a generous splash of lemon juice right into the skillet with the chicken and garlic. The heat will soften the cheeses into a silky, thick sauce, and the lemon will wake everything up with bright flavor. Slowly add in the reserved pasta water, a little at a time, whisking gently to bring the sauce to your ideal creamy consistency; you might not need it all.

Step 4: Combine Pasta and Spinach

Add the cooked pasta to the skillet and scatter the baby spinach over the top if you’re using it. Toss everything together so the pasta and greens are enveloped in velvet-like ricotta sauce. Just a minute or two on low heat will wilt the spinach, heat everything through, and help the sauce nestle into every ridge of pasta.

Step 5: Finish and Serve

Take the skillet off the heat, give one last taste for seasoning, and sprinkle generously with chopped fresh basil. Serve your Creamy Ricotta Chicken Pasta immediately—ideally with extra Parmesan on the table for good measure. Every twirl promises tender chicken, melting cheese, and a touch of zesty lemon in every delightful bite.

How to Serve Creamy Ricotta Chicken Pasta

Garnishes

This pasta truly shines with a handful of well-chosen garnishes. For the prettiest presentation and brightest flavor, top each serving with more chopped fresh basil, a light dusting of grated Parmesan, and a crack of black pepper. A drizzle of good extra-virgin olive oil or a sprinkle of lemon zest can transport your Creamy Ricotta Chicken Pasta to next-level comfort food.

Side Dishes

Round out your meal with sides that complement but don’t overpower the creamy sauce. Think crisp-tender green beans tossed with lemon, a zippy arugula salad lightly dressed in olive oil and balsamic, or classic garlic bread for mopping every drop of sauce. Even a platter of oven-roasted veggies brings color and balance to your pasta night feast.

Creative Ways to Present

Want to impress? Turn Creamy Ricotta Chicken Pasta into a restaurant-style centerpiece by serving it in shallow pasta bowls, twirling individual portions with tongs. For fun, serve “family-style” on a big platter, letting everyone dig in. If hosting, try topping each portion with a few artfully arranged spinach leaves or a swirl of basil pesto—simple touches that make it feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Ricotta Chicken Pasta keeps surprisingly well, thanks to the creamy sauce. Store any cooled leftovers in an airtight container in the fridge for up to three days. Keep a little extra pasta water or a splash of milk on hand for reheating, as it helps restore that silky texture.

Freezing

While pasta dishes with creamy sauces like this one aren’t always ideal for freezing, you can freeze Creamy Ricotta Chicken Pasta if needed. Place portions in tightly sealed, freezer-safe containers and freeze for up to one month. Be prepared for a slight change in texture after thawing, and thaw slowly in the fridge overnight before reheating gently.

Reheating

To reheat, place the pasta in a saucepan or skillet over low heat with a splash of reserved pasta water, milk, or even a dash of cream. Warm slowly, stirring often, just until everything is heated through and the sauce is smooth again. Avoid microwaving on high, as ricotta can separate—low and slow keeps things creamy!

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless skinless chicken thighs stay incredibly juicy and flavorful during cooking, making them a great alternative for Creamy Ricotta Chicken Pasta. Just trim any excess fat and cut them into similarly sized pieces for even cooking.

Is it possible to make this pasta vegetarian?

Yes, simply omit the chicken and consider adding extra spinach, sautéed mushrooms, or even roasted vegetables like bell peppers or zucchini for heartiness and color. The creamy ricotta sauce is delicious enough to make the pasta sing without chicken.

What’s the best type Main Course

Whole milk ricotta yields the richest, creamiest sauce, but part-skim works well if you’re looking for something a bit lighter. If your ricotta seems watery, let it drain in a fine-mesh sieve before using so your sauce stays velvety-smooth.

Can I make the sauce ahead of time?

You can prepare the ricotta sauce up to a day ahead and store it in the refrigerator. Gently rewarm the sauce before tossing with freshly cooked pasta and spinach, thinning with a splash of pasta water as needed for the perfect texture.

How do I prevent the sauce from becoming grainy?

To maintain a silky sauce, keep the heat low after adding ricotta and avoid boiling. Gradually add pasta water and stir the sauce together until smooth; overheating or rushing this step can sometimes lead to separation or graininess.

Final Thoughts

This Creamy Ricotta Chicken Pasta is exactly the kind of feel-good meal I find myself craving again and again—luxurious, yet light and fresh, with every forkful promising comfort and joy. I hope it brings as much happiness to your table as it does to mine, and inspires you to get creative with your own favorite twists. Honestly, you owe it to yourself to give this one a try!

Creamy Ricotta Chicken Pasta Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of this Ricotta Chicken Pasta, a comforting and flavorful dish that combines tender chicken, al dente pasta, and a rich ricotta cheese sauce. With a hint of lemon and the freshness of basil, this dish is a perfect marriage of flavors.

Ingredients

Scale

Main Ingredients:

12 ounces pasta (such as penne or rigatoni)
2 tablespoons olive oil
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
3 cloves garlic (minced)
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper

Sauce and Garnish:

1 cup ricotta cheese
½ cup grated Parmesan cheese
½ cup reserved pasta water
1 tablespoon lemon juice
2 cups baby spinach (optional)
Chopped fresh basil for garnish

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Instructions

Cook the pasta: Boil pasta until al dente, reserving ½ cup of pasta water. Drain and set aside.
Sear the chicken: Sauté chicken in olive oil with seasonings until cooked through.
Make the sauce: Add garlic, then stir in ricotta, Parmesan, and lemon juice. Thin with pasta water.
Combine and garnish: Toss in pasta and spinach, heat through. Garnish with basil.

Notes

For added richness, consider stirring in a tablespoon of butter or a splash of cream.
Rotisserie chicken can be used for a quicker version of this dish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American