Description
This Creamy Ricotta Chicken Pasta is a rich, comforting dish that’s ready in under 30 minutes! Tender pasta is tossed with juicy shredded chicken, creamy ricotta, fresh herbs, and a hint of lemon for brightness. It’s a simple weeknight dinner that feels indulgent but is secretly light and packed with protein and greens.
Ingredients
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12 oz pasta (penne, fusilli, or your favorite)
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2 cups cooked chicken (shredded or chopped)
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1 cup ricotta cheese
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2 cloves garlic, minced
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1 tbsp olive oil
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½ cup grated Parmesan cheese
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1 tbsp lemon juice (or zest of 1 lemon)
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Salt, to taste
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Freshly ground black pepper, to taste
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¼ tsp red pepper flakes (optional)
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2 cups fresh spinach or leafy greens (optional)
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2 tbsp chopped fresh herbs (basil, parsley, or thyme)
Instructions
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Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
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In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
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Add the cooked chicken and stir to warm through, about 2–3 minutes.
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Lower heat and stir in the ricotta, Parmesan, lemon juice (or zest), and reserved pasta water. Mix until a creamy sauce forms.
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Add the drained pasta and toss to coat evenly.
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If using spinach or leafy greens, stir them in now and cook until wilted, 1–2 minutes.
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Season with salt, black pepper, and red pepper flakes if using.
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Garnish with fresh herbs and additional Parmesan. Serve warm.
Notes
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Rotisserie chicken works great for this recipe.
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Add more pasta water if the sauce seems too thick.
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You can swap in arugula or kale for spinach.
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For extra richness, stir in a splash of heavy cream or a pat of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: italian-American