Description
How to make Quick and Delicious Creamy Ricotta Chicken Pasta with tender chicken and a rich ricotta sauce that your family will adore.
Ingredients
Scale
- Main Components:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces pasta (such as penne, rigatoni, or fettuccine)
- 15 ounces whole milk ricotta cheese
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 2 tablespoons olive oil
- Flavor Builders:
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups fresh spinach, packed
- Seasonings:
- 1 teaspoon Kosher salt, or to taste
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon dried Italian seasoning
- Finishing Touches:
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup fresh basil leaves, chopped
Instructions
- Cook Pasta & Sear: Boil water and cook pasta according to package directions until al dente. While pasta cooks, sear chicken pieces for your Quick and Creamy Ricotta Chicken Pasta in 2 tablespoons olive oil until golden brown. Remove chicken and set aside.
- Sauté Aromatics: In the same pan, add a touch more oil if needed, then sauté chopped yellow onion over medium heat until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant; do not burn.
- Develop Sauce: Stir in tomato paste and cook for 1 minute, allowing it to deepen in color. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Add Italian seasoning, salt, and pepper; simmer gently.
- Creamy Base: Reduce heat to low. Whisk in the whole milk ricotta cheese and heavy cream until the sauce is smooth and heated through, about 2-3 minutes. This creates the rich base for your delicious Quick and Creamy Ricotta Chicken Pasta.
- Combine Dish: Return the cooked chicken to the pan. Add the drained pasta and fresh spinach. Toss everything gently until the spinach wilts and the Quick and Creamy Ricotta Chicken Pasta is well coated in the creamy sauce. Ensure chicken is heated through.
- Finish & Serve: Stir in half of the grated Parmesan cheese and fresh basil leaves. Serve your Quick and Creamy Ricotta Chicken Pasta immediately, garnished with more Parmesan and basil. Enjoy this comforting, family-favorite meal tonight!
Notes
Cook pasta strictly al dente, and never burn minced garlic to prevent bitter or gluey results.
Store leftover Creamy Ricotta Chicken Pasta in an airtight container in the refrigerator for 3-4 days.
Substitute regular pasta with your favorite gluten-free variety to easily make this dish gluten-free.
Serve immediately, garnished with Parmesan and basil, alongside a crisp green salad or crusty garlic bread.
Whisk hot broth into ricotta first to temper it, ensuring a velvety smooth, clump-free sauce.
**Allergy Information:** Dairy, Gluten