Creamy Ricotta Chicken Pasta

Imagine sinking your fork into a swirl of al dente pasta coated in a silky, herb-infused ricotta sauce, with tender pieces of juicy chicken nestled throughout. This Creamy Ricotta Chicken Pasta is the ultimate comfort food that transforms simple ingredients into a restaurant-worthy meal. The tangy richness of the ricotta creates a velvety backdrop for aromatic herbs and savory chicken in this crowd-pleasing pasta dish. You’ll learn how to create the perfect balance of creamy texture and bright flavors in this versatile weeknight dinner that’s ready in just 30 minutes.

Why You’ll Love This Recipe

This Creamy Ricotta Chicken Pasta wins hearts with its irresistible combination of textures and flavors. The sauce strikes a perfect balance between richness and lightness—creamy without feeling heavy, thanks to the airy texture of whipped ricotta cheese. Unlike many cream-based pasta dishes, this version feels sophisticated yet approachable, with a bright lemon undertone that keeps each bite fresh and interesting.

What truly makes this dish special is how the silky sauce clings to every pasta strand, while juicy chunks of chicken provide satisfying protein in each forkful. The contrast between the tender pasta, succulent chicken, and the occasional burst of fresh herbs creates a multi-dimensional eating experience that feels indulgent yet wholesome.

Best of all, this chicken pasta with ricotta comes together in one pan (apart from boiling the pasta), making it perfect for busy weeknights when you want maximum flavor with minimal cleanup. It’s elegant enough for company but simple enough for Monday dinner.

Ingredients

For this Creamy Ricotta Chicken Pasta, you’ll need:

• 12 oz (340g) fettuccine or pasta of choice
• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 cup (250g) whole milk ricotta cheese
• 1/2 cup (120ml) reserved pasta water
• 1/4 cup (25g) grated Parmesan cheese, plus more for serving
• Zest and juice of 1 lemon
• 1 teaspoon dried Italian herbs
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, torn or chopped
• Salt and freshly ground black pepper, to taste

The star ingredient is whole milk ricotta, which creates a luxuriously creamy texture without the heaviness of traditional cream sauces. Fresh lemon brightens the dish, while the reserved starchy pasta water helps emulsify the sauce to silky perfection.

Pro Tips

Perfecting the Pasta: Cook your pasta just until al dente—about 1-2 minutes less than package directions. This ricotta chicken pasta will continue cooking slightly when tossed with the hot sauce, so starting with slightly firmer pasta ensures it won’t become mushy. Always save at least 1/2 cup of pasta water before draining; this starchy liquid is essential for creating a smooth, cohesive sauce.

Ricotta Technique: For the silkiest sauce, whip your ricotta in a food processor or with a hand mixer for 30 seconds before adding to the dish. This breaks down any graininess and creates an incredibly smooth base. Room temperature ricotta incorporates much better than cold, so pull it from the refrigerator 15-20 minutes before starting your cooking process.

Chicken Mastery: For perfectly juicy chicken, don’t overcrowd your pan when sautéing. Cook in batches if necessary, as crowding creates steam that prevents proper browning. Allow the chicken to develop a golden crust before turning, which typically takes 3-4 minutes per side. This caramelization adds depth of flavor that elevates the entire creamy chicken pasta dish.

Instructions

Step 1: Prepare the Pasta
Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until al dente according to package directions, usually 8-10 minutes. Before draining, reserve 1/2 cup of the starchy pasta water—this is crucial for creating your silky sauce later. Drain the pasta but don’t rinse it; the starch helps the sauce adhere better.

Step 2: Cook the Chicken
While your pasta cooks, season the chicken cubes generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes without disturbing to develop a golden crust, then flip and cook for another 2-3 minutes until just cooked through. Transfer to a plate and set aside.

Step 3: Create the Sauce Base
In the same skillet, add the remaining tablespoon of olive oil and reduce heat to medium. Add minced garlic and cook until fragrant but not browned, about 30 seconds. Pour in 1/4 cup of the reserved pasta water to deglaze the pan, scraping up any flavorful browned bits from the chicken.

Step 4: Incorporate the Ricotta
Reduce heat to low and add the ricotta cheese, stirring continuously until it begins to melt and form a smooth sauce. Add the lemon zest, lemon juice, dried Italian herbs, and red pepper flakes if using. Continue stirring until well combined. If the sauce seems too thick, gradually add more pasta water until you reach your desired consistency.

Step 5: Combine Everything
Return the cooked chicken to the skillet along with any accumulated juices. Add the drained pasta and grated Parmesan cheese, tossing everything together with tongs until the pasta is evenly coated in the creamy sauce. If needed, add more pasta water a tablespoon at a time to maintain the silky texture. Taste and adjust seasoning with salt and pepper.

Step 6: Finish and Serve
Remove from heat and fold in most of the fresh basil. Serve your Creamy Ricotta Chicken Pasta immediately in warmed bowls, garnished with the remaining basil, additional Parmesan cheese, and a twist of black pepper.

Variations

Mediterranean Version: Transform this Creamy Ricotta Chicken Pasta into a Mediterranean delight by adding 1/2 cup each of halved cherry tomatoes, pitted kalamata olives, and artichoke hearts. Fold these in during the final combining step, and finish with a sprinkle of crumbled feta cheese instead of additional Parmesan. The salty olives and bright tomatoes create a beautiful contrast against the creamy ricotta sauce.

Vegetarian Adaptation: Skip the chicken and create a hearty vegetarian version by sautéing 8 ounces of sliced mushrooms and 2 cups of fresh spinach until tender. The earthy mushrooms add a meaty texture, while spinach incorporates beautiful color and nutrition. You can also add 1/4 cup of toasted pine nuts for additional protein and a delightful crunch that complements the smooth ricotta sauce.

Spicy Chicken Ricotta Pasta: For heat lovers, transform this into a fiery treat by doubling the red pepper flakes and adding 2 tablespoons of calabrian chili paste to the sauce. Finish with fresh cilantro instead of basil for a completely different flavor profile that maintains the creamy comfort of the original.

Storage and Serving

This Creamy Ricotta Chicken Pasta can be refrigerated in an airtight container for up to 3 days. When reheating, add a splash of milk or water and warm gently over medium-low heat, stirring frequently to restore the creamy texture. Microwaving works in a pinch, but do so at 50% power with a damp paper towel covering the dish to prevent the sauce from separating.

For an elegant presentation, serve this pasta in warmed shallow bowls with a final drizzle of high-quality olive oil and a few fresh basil leaves. Complete the meal with a simple arugula salad dressed with lemon vinaigrette to complement the creamy pasta with a peppery, acidic contrast.

For a more substantial dinner party offering, pair your ricotta chicken pasta with garlic bread and roasted vegetables like asparagus or broccolini. A chilled, crisp Pinot Grigio or unoaked Chardonnay makes the perfect beverage pairing, cutting through the richness while complementing the lemony notes in the sauce.

FAQs

Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta, but the sauce won’t be quite as creamy. If using low-fat, whip it for an extra minute before adding to the dish and you may need to add a tablespoon of olive oil to maintain richness.

How do I prevent the sauce from becoming grainy?
The key is using room-temperature ricotta and incorporating it over low heat. If you’re concerned about texture, you can blend the ricotta with a tablespoon of olive oil in a food processor until smooth before adding to the recipe.

Can I make this Creamy Ricotta Chicken Pasta ahead of time?
This dish is best enjoyed fresh, but you can prepare the components separately—cook the chicken and create the ricotta mixture up to a day ahead, then warm everything and combine with freshly cooked pasta just before serving.

What pasta shapes work best with this sauce?
Fettuccine, pappardelle, or rigatoni work wonderfully with this ricotta sauce. The creamy texture clings beautifully to flat noodles, while tubular shapes catch pockets of sauce inside.

Can I freeze this pasta dish?
Ricotta-based sauces don’t freeze well as they tend to separate and become grainy when thawed. This dish is best enjoyed fresh or within a few days of refrigeration.

Conclusion

This Creamy Ricotta Chicken Pasta is comfort food at its finest — elegant enough for company yet simple enough for weeknight dinners. The velvety ricotta sauce creates a luxurious backdrop for tender chicken and al dente pasta, while bright lemon and herbs keep every bite interesting and fresh. It’s the kind of dish that proves extraordinary meals don’t require complicated techniques or rare ingredients—just thoughtful combinations and a little culinary know-how. Whether you’re cooking for a special someone or treating yourself after a long day, this pasta delivers restaurant-quality satisfaction with homemade heart.

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