Key Takeaways:
- Perfect weeknight dinner ready in just 30 minutes
- Rich, creamy sauce without heavy cream
- Customizable with whatever vegetables you have on hand
- Makes exactly 4 generous servings
Why You’ll Love This Creamy Ricotta Chicken Pasta
Busy weeknights demand quick solutions that don’t sacrifice flavor. This creamy ricotta chicken pasta recipe delivers both, transforming simple ingredients into a restaurant-worthy dish. The secret? Creamy ricotta cheese that melts into a silky sauce coating every strand of pasta.
No more bland pasta dinners or complicated recipes with endless ingredient lists. This 30-minute meal creates the perfect balance of protein, carbs and rich flavor that will satisfy the whole family.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 32g |
| Carbohydrates | 56g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 450mg |
Serving size: 1/4 of recipe (approximately 1.5 cups)
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1 pound | Cut into 1-inch pieces |
| Pasta (penne or fettuccine) | 12 ounces | Reserve 1/2 cup pasta water |
| Whole milk ricotta cheese | 1 cup | Room temperature works best |
| Garlic | 3 cloves | Minced |
| Baby spinach | 4 cups | Can substitute kale or arugula |
| Parmesan cheese | 1/2 cup | Freshly grated, plus more for serving |
| Olive oil | 2 tablespoons | |
| Salt | 1 teaspoon | Or to taste |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Red pepper flakes | 1/4 teaspoon | Optional, for heat |
| Lemon | 1 small | Zest and juice |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Colander | For draining pasta |
| Large skillet | For cooking chicken and combining dish |
| Cutting board | For prep work |
| Sharp knife | For cutting chicken |
| Measuring cups/spoons | For measuring ingredients |
| Wooden spoon | For stirring |
| Meat thermometer | For checking chicken doneness |
| Small bowl | For setting aside pasta water |
| Microplane or grater | For zesting lemon and grating cheese |
Substitution Options
- Pasta: Any short pasta works – try rigatoni, farfalle, or cavatappi
- Chicken: Substitute with rotisserie chicken or turkey breast
- Spinach: Kale, arugula, or Swiss chard can replace spinach
- Ricotta: In a pinch, use mascarpone or cream cheese
- Dairy-free option: Use plant-based ricotta and nutritional yeast
Step-by-Step Instructions for Beginners
Preparation (10 minutes)
- Set up your cooking station:
- Read through the entire recipe first
- Place all needed equipment on your counter
- Ensure you have enough counter space for prepping and cooking
- Set a timer for the total recipe time (30 minutes) if you wish to track your pace
- Prep chicken:
- Take chicken breasts out of packaging
- Pat them completely dry with paper towels (this helps them brown better)
- Place chicken on cutting board
- Hold your knife firmly and cut chicken into 1-inch cubes (about the size of a sugar cube)
- Beginner tip: Partially frozen chicken is easier to cut into even pieces
- Place cut chicken in a clean bowl
- Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
- Toss with clean hands or a spoon to coat evenly
- Wash hands thoroughly with soap after handling raw chicken
- Prep other ingredients:
- Fill large pot with water until it’s about 3/4 full
- Add 1 tablespoon salt to the water (it should taste like sea water)
- Place pot on stove and turn heat to high
- While water heats, peel 3 cloves of garlic:
- Place clove on cutting board
- Press down firmly with the flat side of knife to crush slightly
- Peel off papery skin
- Mince garlic by cutting into very small pieces (about the size of a grain of rice)
- Grate 1/2 cup Parmesan cheese using the fine side of grater
- Place cheese in small bowl and set aside
- Rinse lemon under cool water
- Using microplane or fine grater, zest outer yellow skin of lemon (avoid white pith)
- Cut lemon in half and set aside
- Measure 1 cup ricotta and set on counter to come to room temperature
Cooking Phase (20 minutes)
- Cook pasta:
- Once water reaches a rolling boil (large bubbles breaking the surface constantly)
- Add 12 ounces pasta to boiling water
- Stir immediately with wooden spoon to prevent sticking
- Set timer according to package directions (usually 8-10 minutes)
- Important: Place a measuring cup or small bowl near stove to remind yourself to save pasta water
- Stir pasta occasionally while it cooks
- Beginner tip: Taste a piece of pasta 1 minute before timer ends to check for doneness – it should be firm but not crunchy (al dente)
- Before draining, carefully scoop out at least 1/2 cup of the starchy pasta water using measuring cup
- Place colander in sink and carefully pour pasta into it to drain
- Do not rinse pasta (the starch helps sauce stick)
- Leave pasta in colander for now
- Cook chicken (while pasta is cooking):
- Place large skillet on another burner
- Turn heat to medium-high
- Add 2 tablespoons olive oil to pan
- Wait until oil shimmers and moves easily around pan (about 1 minute)
- Beginner tip: Test if pan is hot enough by adding one piece of chicken – it should sizzle immediately
- Add chicken pieces in a single layer – you should hear them sizzle
- IMPORTANT: Do not crowd the pan; work in two batches if necessary
- Let chicken cook without moving for 3-4 minutes (this develops golden crust)
- Using tongs or spatula, flip each piece to cook other side
- Cook another 3 minutes until chicken is opaque throughout
- Food safety check: Use meat thermometer to ensure chicken reaches 165°F internally
- Transfer chicken to a clean plate using tongs
- Leave any drippings in pan for making sauce
- Make sauce:
- Using same skillet (don’t clean it), reduce heat to medium
- Add minced garlic to pan
- Stir constantly for 30 seconds until fragrant (it should smell amazing!)
- Beginner warning: Watch carefully as garlic burns quickly and will taste bitter
- Add 1/4 cup of reserved pasta water to skillet (it will sizzle and steam)
- Scrape bottom of pan with wooden spoon to release any stuck bits (these add flavor)
- Add 1 cup ricotta cheese to skillet
- Whisk continuously until ricotta melts into a smooth sauce (about 1 minute)
- If sauce seems too thick to coat pasta easily, add more pasta water, 1 tablespoon at a time
- Visual cue: Sauce should be creamy and easily coat the back of a spoon
- Combine everything:
- Return cooked chicken to skillet with sauce
- Add drained pasta and toss gently with tongs or two spoons to coat in sauce
- Add 2 cups of spinach (half the amount)
- Stir until spinach begins to wilt (about 30 seconds)
- Add remaining spinach and continue stirring until all spinach is wilted
- Sprinkle in 1/2 cup Parmesan cheese gradually while stirring
- Add lemon zest (all of it)
- Squeeze juice from half the lemon directly into pan (catch seeds with your other hand)
- Add red pepper flakes if using (start with just a pinch if you’re unsure about spice level)
- Taste sauce and add remaining salt and pepper if needed
- Beginner tip: If sauce becomes too thick at any point, add more reserved pasta water 1 tablespoon at a time
Finishing (2 minutes)
- Check for doneness:
- Pasta should be coated evenly with creamy sauce
- Chicken should be fully cooked with no pink inside
- Spinach should be completely wilted
- Sauce should coat the back of a spoon but not be soupy
- Serve immediately:
- Turn off heat
- Use serving spoon or tongs to portion pasta into 4 bowls
- Ensure each serving has even amounts of chicken, pasta and spinach
- Sprinkle each portion with extra Parmesan cheese if desired
- Cut remaining lemon half into wedges
- Place a lemon wedge on the side of each plate for squeezing if desired
- Serve while hot for best flavor and texture
Troubleshooting
| Problem | Solution |
|---|---|
| Sauce is too thick | Add more reserved pasta water, 1 tablespoon at a time and stir until desired consistency |
| Sauce is too thin | Add more Parmesan cheese to thicken, or let dish sit for 2-3 minutes to absorb liquid |
| Chicken is tough | Make sure not to overcook; remove from heat as soon as it reaches 165°F. Cut chicken into even-sized pieces for even cooking |
| Pasta is clumping | If you can’t add pasta to sauce immediately, toss with a bit of olive oil after draining |
| Spinach won’t fit in pan | Add gradually in batches, allowing it to wilt down before adding more |
| Garlic burned | If garlic turns very brown, remove it and start with fresh garlic at lower heat |
| Ran out of pasta water | In emergency, you can use a small amount of regular water or chicken broth |
Variations to Try
Mediterranean Version
Add 1/2 cup halved cherry tomatoes, 1/4 cup kalamata olives, and 2 tablespoons capers.
Mushroom Lover’s Version
Replace half the chicken with 8 ounces of sliced mushrooms sautéed until golden.
Herb Garden Version
Stir in 1/4 cup chopped fresh herbs (basil, parsley, chives) just before serving.
Storage & Reheating
- Refrigerator: Store leftovers in airtight container for up to 3 days.
- Freezer: Not recommended (pasta texture suffers when frozen).
- Reheating:
- Place in microwave-safe container
- Add 1-2 tablespoons water or milk to prevent drying out
- Cover loosely with microwave-safe lid or paper towel
- Heat on 70% power for 1 minute
- Stir thoroughly
- Continue heating in 30-second intervals, stirring between each
- Stop when heated through (165°F) to prevent overcooking
Safety Notes & Tips
- Food Safety:
- Always wash hands before and after handling raw chicken
- Use separate cutting boards for meat and other ingredients
- Chicken must reach internal temperature of 165°F
- Refrigerate leftovers within 2 hours of cooking
- Time-Saving Tips:
- Use pre-cut chicken and pre-washed spinach
- Buy pre-grated Parmesan (though freshly grated tastes better)
- Prep all ingredients before starting to cook
- Make-Ahead Option:
- Cut chicken and store in refrigerator up to 24 hours ahead
- Prep other ingredients and store separately in refrigerator
- Have everything measured and ready before starting to cook
- Serving Suggestion:
- Pair with simple green salad dressed with olive oil and lemon
- Garlic bread makes a perfect side for soaking up extra sauce
- Cleanup Tip:
- Fill pot and pan with soapy water while eating for easier washing
- Clean cutting board used for chicken with hot, soapy water immediately
Pro Tips
- For Extra Flavor: Toast 1/4 cup pine nuts in a dry pan until golden and sprinkle on top.
- Creamier Sauce: Let ricotta come to room temperature for 15-20 minutes before adding to pasta.
- Perfect Texture: Cook pasta just to al dente (with slight firmness) as it will continue cooking slightly in the hot sauce.
- Restaurant Secret: Save more pasta water than you think you’ll need – it’s the key to creating a silky sauce that perfectly coats the pasta.
- For Beginners: If you’re nervous about timing, cook chicken completely first, remove from pan, then cook pasta, and proceed with recipe. This takes slightly longer but reduces multitasking.
