Creamy Ricotta Chicken Pasta Meal
There’s a special kind of magic in a dinner that feels both indulgent and surprisingly straightforward to pull together on a busy Tuesday. That’s exactly what this Creamy Ricotta Chicken Pasta is for me. It’s the meal I turn to when I want something deeply comforting without spending hours in the kitchen. I stumbled upon this combination by accident one evening, trying to use up a tub of ricotta before it went off, and it has been a firm favourite in my house ever since. The sauce isn’t heavy or cloying like some cream-based sauces; instead, the ricotta creates a light, luscious coating that clings beautifully to every piece of pasta and tender chicken.
What makes this chicken pasta recipe so special is the texture. The ricotta melts into the hot pasta water and Parmesan to become a velvety, rich sauce, punctuated by the bright, fresh notes of basil and lemon zest. It’s a sophisticated yet wonderfully rustic dish. The chicken, pan-seared until golden, adds a satisfying, savoury element that makes this a complete and hearty meal. It’s a fantastic dish for a cosy night in, but it also feels special enough to serve when you have friends over for a casual dinner. We’re talking about a genuine comfort dinner that looks and tastes like you’ve put in far more effort than you actually have.
Recipe Overview
This recipe brings together tender pieces of chicken and your favourite pasta, all enveloped in a sublimely creamy ricotta sauce. The flavour is rich but not heavy, with savoury notes from the garlic and Parmesan balanced by the freshness of lemon and basil. I’ve tested this with both full-fat and low-fat ricotta, and while both work, the full-fat version gives the sauce a much more luxurious, satisfying mouthfeel. Expect a dish that comes together in one pan (after the pasta is boiled, of course!), making cleanup a breeze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Creamy Ricotta Chicken Pasta
- Sublime Flavour & Texture: The sauce is the star here. The blend of high-quality ricotta, salty Parmesan, and a hint of garlic creates a velvety coating for the pasta, while the lemon zest cuts through the richness, keeping it fresh and vibrant.
- Ready in Under 30 Minutes: From start to finish, this entire meal is on the table in about half an hour, making it an ideal choice for a satisfying weeknight comfort dinner.
- Flexible & Forgiving: This is a great base recipe. You can easily stir in a few large handfuls of fresh spinach at the end until it wilts, or add sautéed mushrooms along with the chicken for extra depth.
- Works Beautifully for Family Dinners: This is one of those rare dishes that appeals to both adults and children. My whole family adores this ricotta chicken pasta, and it always gets compliments when we serve it to guests.
- Uses Simple Ingredients: You likely have most of these ingredients already. It’s a wonderful way to use up that tub of ricotta cheese sitting in your fridge.
Ingredients You’ll Need
For the best ricotta sauce, I always recommend using a good quality, full-fat ricotta cheese; it makes a world of difference to the final texture. I often use Galbani, as it’s consistently creamy and smooth. The rest are staple ingredients that come together to create something truly delicious.
- 350g dried pasta (penne, rigatoni, or fusilli work well)
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts (about 450g), cut into 2-3cm cubes
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, finely minced
- 250g full-fat ricotta cheese
- 80g freshly grated Parmesan cheese, plus extra for serving
- Zest of 1 lemon
- 240ml reserved starchy pasta water
- A large handful of fresh basil leaves, roughly chopped
- Pinch of red chilli flakes (optional, for a little heat)
Ashley’s Tip: Don’t be shy with the pasta water! It’s the key to a silky, emulsified sauce. The starch in the water helps the ricotta and Parmesan bind together instead of becoming clumpy. Always reserve more than you think you’ll need.
How to Make Creamy Ricotta Chicken Pasta
The process for this ricotta sauce is wonderfully straightforward. We cook the pasta and chicken separately, then create the sauce right in the same pan used for the chicken, bringing everything together at the end for a glorious, creamy finish.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, carefully scoop out and reserve about 300ml of the starchy cooking water. Drain the pasta in a colander.
- Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt, pepper, and the dried oregano.
- Cook the Chicken: Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Start the Sauce Base: Reduce the heat to medium-low. Add the minced garlic to the same pan and sauté for about 30-60 seconds until fragrant, being careful not to let it burn. If the pan is dry, add another small splash of olive oil.
- Build the Creamy Ricotta Sauce: Remove the pan from the heat completely. Add the ricotta, grated Parmesan, and lemon zest to the pan. Pour in about 180ml of the reserved pasta water. Whisk everything together vigorously until a smooth, creamy sauce forms. I find that taking the pan off the heat prevents the ricotta from splitting or becoming grainy.
- Combine Everything: Return the pan to a low heat. Add the cooked pasta and the seared chicken back into the pan with the sauce. Stir gently to coat everything evenly. Let it simmer gently for 1-2 minutes for the flavours to meld. If the sauce seems too thick, add another splash of the reserved pasta water until it reaches your desired consistency. The sauce should beautifully cling to the pasta.
- Finish and Serve: Stir in the fresh basil and the optional red chilli flakes. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, topped with extra grated Parmesan.
Tips From My Kitchen
- Temperature is Key: To avoid a grainy ricotta sauce, make sure you add the ricotta off the heat. High temperatures can cause the proteins in the cheese to curdle and separate. A very gentle, low heat at the end is all that’s needed to bring it all together.
- The Magic of Pasta Water: I learned that the starchy water is non-negotiable for a creamy pasta sauce without actual cream. It acts as an emulsifier. For a detailed explanation of the science, this article from Serious Eats is a great read. It’s the secret to that restaurant-quality texture.
- Make-Ahead Prep: You can cube and season the chicken up to a day in advance and store it in the fridge. You can also grate your cheese and chop your basil ahead of time to make the final cooking process even faster.
- Storing and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or milk to a pan over low heat, add the pasta, and stir gently until warmed through. This helps loosen the sauce again.
Equipment You’ll Need
- Large pot for boiling pasta
- Colander
- Large, deep frying pan or skillet
- Tongs or a pasta fork for stirring
- Whisk
- Measuring cups and spoons
Delicious Variations to Try
One of the best things about this ricotta chicken pasta is how adaptable it is. Feel free to experiment based on what you have on hand.
- Make it Spicy: Add ½ teaspoon of red chilli flakes along with the garlic for a noticeable, warming heat throughout the dish.
- Go Vegetarian: Omit the chicken and add 250g of sliced chestnut mushrooms, sautéed until golden. A large handful of baby spinach or frozen peas stirred in at the end also works beautifully.
- Try a Different Protein: This sauce is also fantastic with crumbled Italian sausage (casings removed) or even leftover shredded roast chicken. If you’re looking for other hearty meal ideas, our Stuffed Peppers With Rice Recipe is another family favourite.
What to Serve With Creamy Ricotta Chicken Pasta
This dish is quite complete on its own, but a few simple sides can elevate it into a more substantial meal.
- A Simple Green Salad: A crisp salad with a sharp lemon and olive oil vinaigrette provides a fresh contrast to the creamy pasta.
- Garlic Bread: A few slices of warm, crusty garlic bread are wonderful for mopping up any leftover ricotta sauce from the plate.
- Wine Pairing: A crisp, dry white wine like a Pinot Grigio or a Sauvignon Blanc pairs beautifully, cutting through the richness of the sauce.
Frequently Asked Questions
Creamy Ricotta Chicken Pasta
Ingredients
Method
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, carefully scoop out and reserve about 300ml of the starchy cooking water. Drain the pasta in a colander.
- Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt, pepper, and the dried oregano.
- Cook the Chicken: Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Start the Sauce Base: Reduce the heat to medium-low. Add the minced garlic to the same pan and sauté for about 30-60 seconds until fragrant, being careful not to let it burn. If the pan is dry, add another small splash of olive oil.
- Build the Creamy Ricotta Sauce: Remove the pan from the heat completely. Add the ricotta, grated Parmesan, and lemon zest to the pan. Pour in about 180ml of the reserved pasta water. Whisk everything together vigorously until a smooth, creamy sauce forms. I find that taking the pan off the heat prevents the ricotta from splitting or becoming grainy.
- Combine Everything: Return the pan to a low heat. Add the cooked pasta and the seared chicken back into the pan with the sauce. Stir gently to coat everything evenly. Let it simmer gently for 1-2 minutes for the flavours to meld. If the sauce seems too thick, add another splash of the reserved pasta water until it reaches your desired consistency. The sauce should beautifully cling to the pasta.
- Finish and Serve: Stir in the fresh basil and the optional red chilli flakes. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, topped with extra grated Parmesan.
Notes
This Creamy Ricotta Chicken Pasta has become a true staple for a reason. It delivers on flavour, comfort, and speed, making it a reliable and delightful meal for any night of the week. I hope you and your family enjoy it as much as we do in my home. If you give it a try, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
