Description
Enjoy a creamy ricotta chicken pasta that combines tender chicken, fresh vegetables, and a rich ricotta sauce. This quick and satisfying dish is perfect for weeknight dinners and easy to prepare!
Ingredients
Scale
- 8 ounces of pasta (fettuccine or penne)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped (for garnish)
- 1/4 cup pasta cooking water (reserved)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the rest and set the pasta aside in a large bowl.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Add the minced garlic and sauté for 1 minute until fragrant.
- Toss in the halved cherry tomatoes and fresh spinach leaves. Stir and cook for another 2-3 minutes until the spinach wilts and the tomatoes soften.
- Lower the heat to medium and add the ricotta cheese, stirring until well combined. Gradually add the reserved pasta cooking water until you reach your desired sauce consistency. Stir in the grated Parmesan cheese and red pepper flakes (if using), mixing until the cheese is melted and the sauce is creamy. Adjust seasoning with salt and pepper if needed.
- Add the cooked pasta to the skillet and toss gently until well coated with the sauce. If the pasta seems dry, add a splash more reserved pasta water.
- Remove from heat and serve the creamy ricotta chicken pasta in bowls or on plates. Garnish with freshly chopped basil and additional Parmesan cheese if desired.
Notes
- For added veggies, consider bell peppers, zucchini, or mushrooms.
- Substitute half of the ricotta with Greek yogurt for a lighter version.
- Experiment with different fresh herbs like parsley or oregano for extra flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes