Ingredients
Method
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the whole wheat pasta and cook according to package instructions until al dente.
- Reserve ½ cup of the pasta water, then drain the pasta and set aside.
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add the chicken pieces, season with salt and black pepper, and cook until golden brown and fully cooked, approximately 6–8 minutes.
- Remove the chicken from the skillet and set aside.
Prepare the Ricotta Cream Sauce:
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Lower the heat to medium-low and add ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using).
- Stir until smooth. Add Italian seasoning, red pepper flakes (if using), and adjust salt and pepper
Notes
- For extra flavor, add a splash of lemon juice or white wine to the sauce.
- For a spicy kick, increase the red pepper flakes.
- Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.