Description
This Creamy Ricotta Chicken Pasta recipe offers a luscious, comforting meal featuring tender chicken breasts served over perfectly cooked pasta coated in a rich, cheesy ricotta sauce. Infused with garlic, basil, and a hint of lemon zest, it’s a quick and satisfying dinner ideal for weeknights or casual entertaining.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Pasta
- 8 oz pasta (penne, fusilli, or spaghetti)
Sauce
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- Zest of 1 lemon (optional, for a fresh twist)
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water to adjust sauce consistency later.
- Cook Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them for 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the skillet, cover with foil, and let rest for 5 minutes before slicing into thin strips.
- Sauté Garlic: In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant and golden, taking care not to burn the garlic.
- Make Sauce: Reduce heat to medium-low and add ricotta cheese, heavy cream, and grated Parmesan cheese to the skillet. Stir continuously to create a smooth, creamy sauce. Add reserved pasta water gradually if the sauce is too thick until desired consistency is reached.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy ricotta sauce.
- Season and Garnish: Stir in chopped fresh basil and season with additional salt and black pepper to taste. Add crushed red pepper flakes if using for a touch of heat.
- Serve: Plate the pasta and top it with sliced chicken breasts. Garnish with fresh parsley and lemon zest if desired. Serve immediately while warm and creamy.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- Reserve pasta water to adjust sauce thickness, helps the sauce cling better to pasta.
- Allow chicken to rest after cooking to retain juices and keep it tender.
- Optional crushed red pepper adds a spicy kick; omit if preferred mild flavors.
- Experiment with different pasta shapes like fusilli or spaghetti depending on your preference.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
