Hi, I’m Lina. As a busy mom, I rely on recipes that feel comforting without needing hours in the kitchen. This dish is one of my easy weeknight favorites, simple, warm, and full of flavor. If you love homey food that brings everyone to the table, this recipe will be perfect for you. Try it after a pan of Chicken Cutlets Recipe.
Why You’ll Love This Recipe
- Ready in about 30 minutes, so it fits into a busy weeknight schedule.
- Comforting, creamy ricotta sauce that feels indulgent, yet stays light.
- Family friendly, mild enough for kids, and easy to bump up for adults.
- Flexible ingredients, so you can use what’s on hand and reduce food waste.
- Goes well with simple sides, which keeps cleanup quick and easy.
Ingredients
- 12 ounces pasta, penne or rigatoni
- 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 1 small onion, finely chopped (about 1/2 cup)
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon butter
- Additional grated Parmesan for serving
Step-by-Step Cooking Guide
Start by bringing a large pot of salted water to a boil, then cook the pasta until al dente, according to package directions. While the pasta cooks, you can handle the chicken and sauce so everything finishes together.
Season the chicken with half the salt and half the pepper. Heat the olive oil in a large skillet over medium high heat. Add the chicken in a single layer and cook until golden and cooked through, about 6 to 8 minutes. Remove the chicken and set it aside on a plate.
Lower the heat to medium, then add the butter and chopped onion to the same skillet. Cook until the onion is soft, about 4 minutes, stirring so nothing sticks. Add the garlic and cook for 30 seconds until fragrant, because garlic burns quickly, so watch it closely.
Stir in the marinara and heavy cream, then add the ricotta. Whisk or stir gently until the ricotta becomes silky and the sauce is smooth. Let it simmer for a few minutes so the flavors marry, then taste and adjust seasoning with the remaining salt and pepper.
Return the cooked chicken to the skillet and stir to coat with the sauce. Drain the pasta, reserving a little pasta water, and add the pasta to the skillet. Toss everything together, adding a splash of pasta water if you need to loosen the sauce.
Finish by stirring in the Parmesan, basil, and parsley. Add red pepper flakes if you want a little heat. Serve immediately with extra grated Parmesan on top for a warm, homey finish.
Tips, Variations & Add-Ons
- Ingredient swaps, use rotisserie chicken to save time, or swap penne for fusilli if that’s what you have.
- Spice level adjustments, add red pepper flakes or a pinch of cayenne for more heat, or leave them out for a kid friendly dish.
- High protein options, stir in an extra half pound of chicken, or toss in white beans for extra protein without changing texture much.
- Vegetable add-ons, fold in baby spinach, roasted cherry tomatoes, or sautéed mushrooms for more color and nutrition.
- Meal prep idea, store sauce and chicken separately from pasta to keep leftovers fresh for up to three days.
Serving Suggestions
This Creamy Ricotta Chicken Pasta is lovely with a simple green salad and slices of crusty bread, because it soaks up the sauce and makes the meal feel complete. For cozy sides try a bowl of Creamy Cheddar Potato Chowder for chilly nights, or serve it alongside a loaf from Homemade Sandwich Bread.
Storage & Reheating
Store leftovers in an airtight container for up to three days. Keep pasta separate from the sauce if possible, because this prevents the noodles from soaking up too much moisture. To reheat, warm gently on the stove with a splash of milk or water, stirring until it’s creamy again. Microwave works too, but stir halfway through to heat evenly.
Helpful FAQs
- Can I use cottage cheese instead of ricotta? Yes, you can blend cottage cheese until smooth to mimic ricotta, and then use it in the same amount for a similar creamy result.
- Is this recipe freezer friendly? The sauce can be frozen without pasta for up to two months. Thaw in the fridge and reheat gently before tossing with freshly cooked pasta.
- Can I make this vegetarian? Yes, skip the chicken and add roasted vegetables or chickpeas for protein, the ricotta sauce is rich enough to satisfy everyone.
This Creamy Ricotta Chicken Pasta is one of those meals that feels special, yet it is simple enough to make any weeknight cozy. It brings people together, fills bellies, and leaves the kitchen smelling like home.