Go Back
–+ servings
Benjamin

One-Pan Creamy Ricotta Chicken Pasta

This Creamy Ricotta Chicken Pasta is the perfect balance of comfort and elegance. Juicy, seasoned chicken, whole wheat pasta, and a velvety ricotta-Parmesan sauce come together for a dish that’s both hearty and light. With a touch of garlic, Italian herbs, and fresh basil or parsley, this easy, flavor-packed pasta is perfect for busy weeknights or a special dinner at home
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 oz whole wheat pasta penne or tortiglioni
  • 1 lb chicken breast cut into bite-sized pieces
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chicken broth or pasta cooking water
  • 1/2 cup heavy cream optional for extra creaminess
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • 2 cups fresh spinach or kale optional
  • Fresh basil or parsley for garnish

Method
 

  1. Cook the Pasta: Boil salted water and cook pasta until al dente. Reserve 1/2 cup of pasta water if not using chicken broth. Drain and set aside.
  2. Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Add chicken, season with salt, black pepper, and Italian seasoning. Cook for 6-8 minutes until golden and fully cooked. Remove and set aside.
  3. Make the Sauce: In the same skillet, add garlic and sauté for 30 seconds. Reduce heat and stir in ricotta, Parmesan, chicken broth (or pasta water), and heavy cream (if using). Stir until smooth.
  4. Combine Everything: Add cooked pasta and chicken back to the skillet, tossing to coat in the sauce. Stir in spinach or kale, if using, and let it wilt for 2-3 minutes. Add red pepper flakes for heat.
  5. Garnish and Serve: Adjust seasoning if needed. Top with fresh basil or parsley and serve warm.

Notes

    • For a vegetarian version, replace chicken with sautéed mushrooms or roasted chickpeas.
    • If using low-fat ricotta, add a splash of extra broth or cream for a smoother texture.
    • Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of broth.

Tried this recipe?

Let us know how it was!