Ricotta Cheese Pasta with Chicken is a dish that I’ve come to love for its creamy texture and protein-packed punch. The ricotta gives the pasta a smooth, subtle richness that balances perfectly with tender, juicy chicken. I remember the first time I tried making this—it was a weeknight, and I wanted something quick but satisfying. Turns out, this recipe hit the mark and quickly became one of those “go-to” meals that’s both comforting and simple to prepare.
Along with being delicious, this recipe is flexible enough to fit your pantry stash or mood. I’ll walk you through everything you need to know—from picking the right ingredients to cooking steps that make the flavors sing. Whether you’re new to cooking pasta dishes or looking for a fresh idea to impress your family, this Ricotta Cheese Pasta with Chicken recipe is easy to follow and sure to please.
Ingredients for Ricotta Cheese Pasta with Chicken
Getting the ingredients right is key to nailing the creamy texture and juicy chicken in this recipe. I like to use fresh, simple ingredients that complement each other without overpowering the dish.
- 2 large boneless, skinless chicken breasts, sliced into thin strips
- 1 cup ricotta cheese (whole milk ricotta gives the best creaminess)
- 8 ounces dried pasta (penne or rigatoni works well for holding the sauce)
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved (adds a fresh sweet pop)
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
- ½ cup reserved pasta cooking water
Make sure to have everything prepped and ready before you start cooking—that way, you’ll move smoothly through the steps without scrambling. For example, slice the chicken into even strips to ensure they cook quickly and evenly. Keep the ricotta cheese in the fridge until you’re ready to stir it in to keep it fresh and creamy.
Ricotta Cheese Pasta with Chicken Recipe Rich in 5 Savory Flavors
Learn how to make Ricotta Cheese Pasta with Chicken Recipe packed with 5 savory flavors that satisfy your hunger and delight your taste buds
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: Italian
Ingredients
Instructions
Notes
Ricotta Cheese Pasta with Chicken is a creamy, protein-packed dish with tender chicken and smooth ricotta cheese, perfect for weeknight dinners. This flexible recipe uses simple, fresh ingredients and is easy to prepare.
How to Prepare Ricotta Cheese Pasta with Chicken
This step-by-step guide will walk you through making the creamy Ricotta Cheese Pasta with Chicken that I love. Follow along and you’ll see how easy it is to pull this dish together.
- Cook the pasta: Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Before draining, scoop out ½ cup of pasta water and set it aside. Drain the pasta, toss with a little olive oil to prevent sticking, and set aside.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken, seasoning with salt, pepper, and half the oregano. Cook for about 4-5 minutes, stirring often, until the chicken is golden and cooked through. Remove the chicken and set it aside on a plate.
- Sauté the garlic and tomatoes: Lower the heat to medium and add the remaining olive oil. Toss in the garlic and cook for 30 seconds until fragrant. Add the cherry tomatoes, sprinkle with the rest of the oregano, and cook for 3-4 minutes until they soften and release their juices.
- Combine pasta and ricotta: Return the cooked chicken to the skillet. Add the pasta and ricotta cheese, stirring gently until the ricotta coats everything. Pour in the reserved pasta water a little at a time to loosen the sauce until it’s creamy but not watery.
- Finish with cheese and seasoning: Add grated Parmesan cheese, taste for seasoning, and adjust salt and pepper if needed. Stir gently just to combine.
- Serve: Garnish with fresh basil leaves if you have them for a bright herbaceous lift. Serve immediately while it’s warm and delicious.
Trust me—you’ll want to taste the sauce along the way and adjust the seasoning to your liking. The reserved pasta water is a magic ingredient here; it helps turn the ricotta into a silky sauce that clings to the pasta. If your sauce feels too thick, add a splash more pasta water, but go slowly.
Why You’ll Love This Ricotta Cheese Pasta with Chicken Recipe
- Quick cooking time—ready in about 30 minutes, perfect for weeknights.
- Creamy sauce with fresh ricotta that feels indulgent but isn’t heavy.
- Protein-packed with chicken, making it a filling meal for the family.
- Simple ingredients that work together for a fresh, homemade flavor.
- Easy customization—swap in your favorite veggies or herbs.
Frequently Asked Questions About Ricotta Cheese Pasta with Chicken
Can I use a different type of cheese instead of ricotta?
Yes, although ricotta has a mild, creamy texture that works best, you can substitute it with mascarpone or cream cheese. If you want a sharper flavor, add a bit more Parmesan or a sprinkle of mozzarella, but keep in mind the sauce texture may change.
What’s the best pasta shape for this recipe?
I recommend using pasta shapes with ridges or tubes like penne, rigatoni, or ziti. These shapes catch the creamy ricotta sauce nicely. Spaghetti would work, but it won’t hold the sauce as well.
Can I make this recipe ahead of time?
It’s best enjoyed fresh because the ricotta sauce is creamy and delicate. If you want to prepare in advance, cook the chicken and pasta separately, then combine and reheat gently with a splash of water or milk. Avoid overcooking when reheating to keep the sauce from curdling.
Is this recipe freezer-friendly?
I don’t recommend freezing pasta with ricotta sauce since the texture can become grainy after thawing. You could freeze cooked chicken separately if you want to prep ahead.
Storage & Reheating Instructions
Store leftover Ricotta Cheese Pasta with Chicken in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove over low heat with a splash of water or milk to bring back the sauce’s creaminess. Stir frequently to avoid sticking or drying out. Microwaving works too but do it in short bursts at medium power and stir in between.
Nutritional Information Disclaimer
Nutrition values can vary based on exact ingredients and brands used. This post does not provide precise nutritional information. Please consult nutrition labels on your products or use a trusted nutrition calculator if you need detailed data for dietary purposes.
Share Your Experience
Have you tried this Ricotta Cheese Pasta with Chicken recipe? I’d love to hear what you think! Leave a comment below sharing your tweaks, tips, or how you made the dish your own. If this became a favorite like it did for me, let others know by rating the recipe or sharing it with friends who need a tasty meal idea.
