Creamy Ricotta Chicken Pasta
Tender chicken and penne pasta tossed in a silky ricotta and Parmesan cream sauce, ready in 30 minutes for an easy and satisfying weeknight dinner.
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
- 300 g penne pasta About 10 oz; fusilli or farfalle also work well
- 2 chicken breasts, thinly sliced Butterfly thick breasts before slicing for even cooking
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup ricotta cheese Whole milk ricotta recommended for the smoothest sauce
- 0.5 cup heavy cream Can substitute with reserved pasta water for a lighter sauce
- 0.5 cup grated Parmesan cheese Plus extra for serving
- 1 tsp dried Italian herbs
- 0.5 tsp chili flakes Optional -- adjust to taste
- salt and pepper To taste
- fresh parsley, chopped For garnish
Instructions
- Bring a large pot of generously salted water to a boil and cook the penne pasta according to package instructions until al dente. Before draining, reserve about 1/2 cup of pasta water. Drain the pasta and set aside.
- Heat olive oil in a large skillet over medium heat. Add the thinly sliced chicken, season with salt and pepper, and cook for 5 to 7 minutes until golden and fully cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and saute over medium heat for about 1 minute until fragrant. Watch carefully and do not let it brown.
- Lower the heat and stir in the ricotta cheese, heavy cream, and Parmesan cheese. Mix steadily until the sauce is completely smooth. If it seems too thick, add a splash of reserved pasta water and stir to combine.
- Add the cooked chicken back into the skillet and stir to coat with the sauce. Sprinkle in the dried Italian herbs and chili flakes if using.
- Add the drained pasta to the skillet and toss until the penne is fully coated and the sauce clings evenly to every piece.
- Serve hot, garnished with fresh chopped parsley and additional Parmesan cheese at the table.
