Description
This Creamy Ricotta Chicken Pasta is a comforting and easy-to-make Italian-inspired dish featuring tender chicken, creamy ricotta and Parmesan cheeses, and a hint of lemon zest. Perfect for weeknight dinners, it combines succulent cooked chicken with pasta tossed in a luscious, cheesy sauce, finished with fresh baby spinach and herbs for a flavorful and satisfying meal.
Ingredients
Scale
Pasta and Protein
- 12 oz pasta (such as penne or rigatoni)
- 2 cups cooked shredded or diced chicken (grilled or rotisserie)
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream or milk
- 1 teaspoon lemon zest
- Salt and black pepper to taste
Vegetables and Garnish
- 2 cups baby spinach (optional)
- Chopped parsley or basil for garnish
Instructions
- Cook pasta: Cook the pasta in a large pot of salted boiling water according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté aromatics and chicken: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add minced garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant. Add the cooked shredded or diced chicken, stirring to warm through for 2–3 minutes.
- Prepare the sauce: Reduce the heat to low. Stir in 1/2 cup chicken broth, 1 cup ricotta cheese, 1/2 cup grated Parmesan, and 1/4 cup heavy cream or milk. Mix gently but thoroughly until the sauce is smooth and creamy. Add 1 teaspoon lemon zest along with salt and black pepper to taste.
- Toss pasta with sauce: Add the cooked pasta to the skillet and toss to coat evenly in the ricotta sauce. If the sauce seems too thick, gradually stir in some of the reserved pasta water to reach your desired consistency.
- Add spinach and finish: Add 2 cups of baby spinach, if using, and cook for 1–2 minutes until the spinach wilts and incorporates into the pasta.
- Serve: Serve the pasta warm, garnished with chopped parsley or basil and extra grated Parmesan cheese.
Notes
- Swap the baby spinach for peas or chopped roasted vegetables for a different flavor and texture.
- This recipe works well with leftover turkey instead of chicken.
- Adjust the creaminess by choosing heavy cream for richer sauce or milk for a lighter option.
- Red pepper flakes are optional and can be omitted or increased based on your spice preference.
