Go Back
A creamy ricotta chicken pasta dish with penne pasta, tender chicken slices, and fresh parsley in a rich, velvety sauce, served in a black skillet.

Creamy Ricotta Chicken Pasta Recipe

This Creamy Ricotta Chicken Pasta is a 30-minute wonder—rich, quick, and delightfully satisfying. A comforting weeknight dish blending tender chicken, velvety ricotta sauce, and savory herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-inspired
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 300 g 10 oz penne pasta
  • 2 chicken breasts thinly sliced
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 cup ricotta cheese
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon chili flakes optional
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Bring a large pot of salted water to a boil. Cook penne until al dente. Drain and set aside, reserving 1/2 cup pasta water.
  2. Heat olive oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook 5–7 minutes until golden and cooked through. Remove and set aside.
  3. In the same skillet, sauté minced garlic for 1 minute until fragrant.
  4. Lower heat. Add ricotta, heavy cream, and Parmesan. Stir gently until smooth and creamy, 2–3 minutes.
  5. Return chicken to skillet. Add Italian herbs and chili flakes. Stir to coat evenly.
  6. Add cooked pasta. Toss everything together. Add a splash of pasta water if needed to loosen the sauce.
  7. Serve hot, garnished with chopped parsley and extra Parmesan if desired.

Notes

Use freshly grated Parmesan for best flavor. For a lighter option, substitute low-fat ricotta and Greek yogurt. Add sautéed spinach or mushrooms for extra nutrition.