Ricotta Chicken Pasta: The Ultimate Comfort Food Recipe

Ricotta chicken pasta: just the name conjures up images of creamy, comforting goodness, doesn’t it? Imagine twirling your fork around perfectly cooked pasta, each strand coated in a luscious, cheesy sauce studded with tender pieces of chicken. This isn’t just dinner; it’s an experience! I’m thrilled to share my take on this classic dish, a recipe that’s become a weeknight staple in my home.

While the exact origins of ricotta chicken pasta are a bit hazy, the combination of ricotta cheese and pasta has deep roots in Italian culinary tradition. Ricotta, meaning “recooked,” has been a beloved ingredient in Italy for centuries, prized for its delicate flavor and versatility. It’s no surprise that it eventually found its way into countless pasta dishes, adding a creamy richness that’s simply irresistible.

But what makes this particular combination so universally appealing? For starters, it’s incredibly easy to make! Forget spending hours in the kitchen; this recipe comes together in under an hour, making it perfect for busy weeknights. The creamy ricotta sauce is light yet satisfying, offering a delightful contrast to the savory chicken and perfectly al dente pasta. Plus, it’s endlessly customizable! Feel free to add your favorite vegetables, herbs, or spices to create a dish that’s uniquely your own. So, are you ready to dive into a bowl of pure comfort? Let’s get cooking!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For the Ricotta Sauce:
• 1 (15 ounce) container whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup reserved pasta water (see instructions)
• For the Pasta:
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 8 cups water
• 1 tablespoon salt
• Optional Garnishes:
• Fresh basil leaves
• Red pepper flakes
• Extra Parmesan cheese

Preparing the Chicken:

1. Prepare the Chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper. Toss well to ensure the chicken is evenly coated with the seasonings. I like to let this sit for about 15 minutes to let the flavors meld, but you can cook it right away if you’re short on time.
2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Make sure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.

Cooking the Pasta:

1. Boil the Water: While the chicken is cooking, bring a large pot of water to a rolling boil. Add the salt to the boiling water. This is crucial for seasoning the pasta properly.
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but not hard. Usually, this is about 8-10 minutes, depending on the type of pasta.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1/2 cup of the pasta water. This starchy water is a secret ingredient that helps to create a creamy and emulsified sauce. Trust me, you’ll want to save this!
4. Drain the Pasta: Drain the pasta in a colander and set aside.

Making the Ricotta Sauce:

1. Combine Ingredients: In a large bowl, combine the ricotta cheese, Parmesan cheese, heavy cream, minced garlic, chopped basil, chopped parsley, salt, and pepper. Mix well until all the ingredients are thoroughly combined and the sauce is smooth and creamy. I like to use a whisk to get it really smooth.
2. Adjust Consistency: If the sauce is too thick, add a tablespoon or two of the reserved pasta water at a time until you reach your desired consistency. The pasta water will also help the sauce cling to the pasta better.

Assembling the Dish:

1. Combine Pasta and Sauce: Add the drained pasta to the bowl with the ricotta sauce. Toss gently to coat the pasta evenly with the sauce. Make sure every strand is covered in that delicious creamy goodness!
2. Add the Chicken: Add the cooked chicken to the pasta and sauce. Toss gently to combine.
3. Heat Through (Optional): If you prefer a warmer dish, you can transfer the pasta, sauce, and chicken to the skillet you used to cook the chicken. Heat over medium heat for a few minutes, stirring occasionally, until everything is heated through. Be careful not to overcook the pasta.
4. Serve: Serve the ricotta chicken pasta immediately. Garnish with fresh basil leaves, red pepper flakes (if desired), and extra Parmesan cheese. I love a generous sprinkle of Parmesan!

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese in the ricotta sauce. A little bit of mozzarella or provolone can add a nice cheesy flavor.
• Vegetable Additions: You can add vegetables to this dish to make it even more nutritious. Some great options include spinach, broccoli, mushrooms, or sun-dried tomatoes. Sauté the vegetables in the skillet before adding the chicken.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit the red pepper flakes altogether.
• Herbs: Don’t be afraid to experiment with different herbs. Thyme, rosemary, or sage would also be delicious in this dish.
• Lemon Zest: A little bit of lemon zest can brighten up the flavors of the ricotta sauce. Add about 1 teaspoon of lemon zest to the sauce for a zesty twist.
• Make it Ahead: You can prepare the ricotta sauce ahead of time and store it in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before adding it to the pasta.
• Gluten-Free Option: Use gluten-free pasta to make this dish gluten-free.
• Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking.
• Baking Option: For a baked version, transfer the assembled pasta dish to a baking dish. Top with extra Parmesan cheese and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
• Cream Cheese: For an extra creamy sauce, try adding 2-4 ounces of softened cream cheese to the ricotta mixture. This will add richness and a tangy flavor.

Serving Suggestions:

• Serve with a side salad for a complete meal. A simple green salad with a vinaigrette dressing would be a perfect complement to the richness of the pasta.
• Pair with garlic bread or crusty bread for dipping into the sauce.
• Serve with a glass of your favorite wine. A light-bodied red wine or a crisp white wine would pair well with this dish.

Storage Instructions:

• Store leftover ricotta chicken pasta in an airtight container in the refrigerator for up to 3 days.
• To reheat, microwave until heated through, or reheat in a skillet over medium heat, adding a little bit of water or broth if needed to prevent the pasta from drying out.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: Approximately 600-700 per serving
• Protein: 40-50 grams
• Fat: 30-40 grams
• Carbohydrates: 50-60 grams

Enjoy your delicious Ricotta Chicken Pasta! I hope you love it as much as I do!

Conclusion:

This Ricotta Chicken Pasta isn’t just another weeknight dinner; it’s a creamy, dreamy, flavor-packed experience that’s surprisingly simple to pull off. Seriously, if you’re looking for a dish that delivers maximum satisfaction with minimal effort, this is it. The combination of tender chicken, the subtle sweetness of ricotta, and the perfectly cooked pasta creates a symphony of textures and tastes that will have everyone at the table asking for seconds. It’s the kind of meal that feels indulgent but is actually quite wholesome, making it a winner in my book!

But why is this recipe a must-try? Beyond the incredible flavor, it’s the versatility that truly shines. The base recipe is fantastic as is, but it’s also a blank canvas for your culinary creativity. Feeling adventurous? Toss in some sun-dried tomatoes for a burst of tangy sweetness. Want to add some greens? Spinach or kale wilted into the sauce adds a healthy dose of vitamins and a lovely earthy note. For a spicier kick, a pinch of red pepper flakes will do the trick.

And let’s talk serving suggestions! This Ricotta Chicken Pasta is delicious on its own, but it also pairs beautifully with a simple side salad. A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta. Garlic bread is another classic accompaniment, perfect for soaking up every last bit of that delicious sauce. For a more substantial meal, you could serve it with roasted vegetables like broccoli or asparagus.

Here are a few variations to get your creative juices flowing:

* Lemon & Herb Ricotta Chicken Pasta: Add the zest and juice of one lemon, along with a generous handful of fresh herbs like basil, parsley, and oregano, to the sauce.
* Mushroom & Spinach Ricotta Chicken Pasta: Sauté sliced mushrooms and spinach before adding them to the sauce.
* Spicy Sausage & Ricotta Pasta: Substitute the chicken with Italian sausage for a bolder flavor.

I’m absolutely confident that you’ll love this recipe as much as I do. It’s become a staple in my kitchen, and I’m always excited to share it with friends and family. The best part is how adaptable it is – you can easily customize it to suit your own preferences and dietary needs.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t regret it. Once you’ve tried this Ricotta Chicken Pasta, I’m sure it will become a regular on your dinner rotation.

And now for the most important part: I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did your family think? Please, share your thoughts and photos in the comments below. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy cooking!