If you’re anything like me, there are days when you just want something comforting, creamy, and satisfying—without spending hours in the kitchen. That’s where this Creamy Ricotta Chicken Pasta comes in. It’s quick enough for a weeknight dinner but rich and flavorful enough to make you feel like you’re dining at a cozy Italian café. And the best part? It’s made with simple ingredients you probably already have in your fridge and pantry.
This pasta dish combines tender cooked chicken, rich and velvety ricotta cheese, a hint of garlic, and a touch of Parmesan to create a dreamy, creamy sauce that clings to every bite of pasta. Whether you’re cooking for the whole family or just want a comforting meal for yourself, this recipe hits the spot every time.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes.
- Uses leftovers: Great for using up cooked or rotisserie chicken.
- Simple ingredients: No fancy groceries required!
- Creamy and satisfying: Thanks to ricotta and Parmesan.
- Versatile: Add your favorite veggies or herbs for a custom twist.
Ingredients You’ll Need
Here’s everything you need to make this dish come together beautifully:
- 12 oz pasta – Use your favorite kind. Penne, fettuccine, rotini, or rigatoni all work well.
- 2 cups cooked chicken – Shredded or chopped. Leftover grilled or rotisserie chicken is perfect.
- 1 cup ricotta cheese – Full-fat ricotta adds the best texture, but you can use light ricotta if you prefer.
- ½ cup grated Parmesan cheese – For that salty, nutty flavor.
- ½ cup milk or reserved pasta water – To help create the creamy sauce.
- 3 garlic cloves, minced – Fresh garlic adds depth to the flavor.
- 2 tablespoons olive oil or butter – For sautéing.
- 1 teaspoon Italian seasoning – Adds a warm, herby note.
- Salt and pepper to taste
- Optional add-ins: Fresh spinach, cherry tomatoes, mushrooms, or peas.
- Optional garnish: Fresh basil or parsley, extra Parmesan.
Step-by-Step Instructions
Let’s walk through just how easy this creamy ricotta chicken pasta is to make.
1. Cook the Pasta
Start by boiling a pot of salted water. Cook the pasta according to package instructions until al dente. Don’t forget to reserve about ½ cup of the pasta water before draining—it can help loosen the sauce later if needed.
2. Sauté Garlic and Chicken
In a large skillet, heat the olive oil or butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant—don’t let it burn. Then add the cooked chicken and season with salt, pepper, and Italian seasoning. Stir to combine and let it heat through for a few minutes.
3. Make the Creamy Ricotta Sauce
Lower the heat and add the ricotta cheese and Parmesan to the skillet. Pour in the milk or reserved pasta water a little at a time, stirring gently to melt the cheeses and create a smooth, creamy sauce. The result should be a velvety texture that coats the chicken nicely.
4. Combine with Pasta
Add the cooked pasta to the skillet and toss everything together until evenly coated. If the sauce is too thick, add a splash more milk or pasta water until you reach your desired consistency.
5. Add Optional Veggies
This is the perfect moment to stir in fresh spinach (it wilts quickly), peas, or even halved cherry tomatoes. Let them cook in the sauce for just 2–3 minutes until tender.
6. Garnish and Serve
Serve your pasta hot, topped with fresh basil or parsley and an extra sprinkle of Parmesan. A side of garlic bread or a crisp salad makes it a full, satisfying meal.
Tips for the Best Ricotta Chicken Pasta
- Don’t skip the pasta water: It’s full of starch and helps emulsify the sauce.
- Go fresh: Freshly grated Parmesan and garlic really elevate the flavor.
- Make it spicy: Add red pepper flakes for a kick.
- Want more veggies? Try zucchini ribbons, roasted red peppers, or sun-dried tomatoes.
What to Serve with This Pasta
This pasta is super satisfying on its own, but if you’re planning a dinner spread, here are a few delicious pairings:
- Garlic bread or focaccia
- Caesar salad or mixed greens with balsamic vinaigrette
- Roasted broccoli or asparagus
Storing Leftovers
This pasta stores beautifully! Let it cool completely, then transfer it to an airtight container.
- Fridge: Keeps well for up to 3 days.
- To reheat: Warm gently in a skillet or microwave, adding a splash of milk or water to bring the sauce back to life.
Note: It’s not ideal for freezing due to the creamy texture of the ricotta, which can separate when thawed.
Why Ricotta?
You might wonder: why use ricotta in pasta? While heavy cream is often used for creamy pasta sauces, ricotta provides a lighter but still rich and indulgent texture. It adds creaminess without being too heavy, and it pairs beautifully with Parmesan and garlic. Plus, it has a subtle sweetness that complements the savory chicken perfectly.
Make It Your Own
This recipe is totally flexible. Want to make it vegetarian? Skip the chicken and load it up with veggies. Prefer it baked? Transfer it to a baking dish, top with mozzarella, and broil for a few minutes. You can even use whole wheat or gluten-free pasta if that’s your preference.
Final Thoughts
There’s something incredibly comforting about a bowl of creamy pasta, especially when it’s made with love and real, wholesome ingredients. This Creamy Ricotta Chicken Pasta checks all the boxes—it’s quick, it’s delicious, and it’s sure to become a favorite in your weekly dinner rotation.
Give it a try tonight and let the flavors speak for themselves. Whether you’re cooking for someone special or treating yourself, this recipe is a warm, creamy hug in a bowl.