Creamy Ricotta Chicken Pasta (Easy One Pot)
Creamy Ricotta Chicken Pasta — One Pot, 30 Minutes
This creamy ricotta chicken pasta is the lighter, more elegant cousin of Alfredo — silky ricotta and Parmesan create a creamy sauce without heavy cream, while cherry tomatoes burst and add sweetness and color. Seared chicken, your favorite pasta shape, and fresh basil round it out. One pot, 30 minutes, and it’s the kind of Italian comfort food you’ll make on repeat.
Why Ricotta Is the Secret
- Ricotta creates creaminess without heavy cream
- Lighter than Alfredo but just as satisfying
- One pot, 30 minutes
- Cherry tomatoes add burst of sweetness
Ingredients
- 1 lb boneless chicken thighs or breast, diced
- 12 oz pasta (penne, rigatoni, or fusilli)
- 1 cup ricotta cheese (whole milk)
- ½ cup grated Parmesan
- 1 cup cherry tomatoes, halved
- 4 garlic cloves, minced
- 2 tbsp olive oil, 1 tbsp butter
- ½ tsp red pepper flakes
- Salt, pepper, fresh basil
- Reserved pasta water
How to Make It
Step 1 — Cook pasta to al dente. Reserve 1.5 cups pasta water. Drain.
Step 2 — Season and sear diced chicken in olive oil 5 min until golden. Remove.
Step 3 — Add butter, garlic, cherry tomatoes, red pepper flakes. Cook 3 min until tomatoes soften and burst.
Step 4 — Reduce heat to low. Add ricotta and ½ cup pasta water. Stir until smooth and creamy. Add Parmesan. Add pasta and chicken. Toss, adding more pasta water until the sauce coats everything. Top with basil.
Frequently Asked Questions
Can I use store-bought ricotta?
Yes — whole milk ricotta is best. Avoid fat-free — it’s grainy and doesn’t create a smooth sauce.
Can I skip the cherry tomatoes?
Yes — replace with sun-dried tomatoes, roasted red peppers, or skip altogether for a white sauce version.
What pasta shape works best?
Rigatoni, penne, or fusilli — ridged shapes catch the ricotta sauce in their curves.
Can I make this vegetarian?
Skip the chicken. Add roasted vegetables — zucchini, eggplant, mushrooms — or white beans for protein.
Is this lighter than Alfredo?
Yes — ricotta has about half the calories and fat of heavy cream. The Parmesan and pasta water create creaminess without the heaviness.
How to prevent ricotta from getting lumpy?
Low heat and pasta water are key. Mix ricotta with warm pasta water before adding to the pan — this tempers it and creates a smooth sauce.
How to store leftovers?
Fridge 3 days. Add a splash of milk when reheating as the ricotta thickens when cold.
Can I add lemon?
Yes — a squeeze of lemon juice brightens the ricotta sauce beautifully. Lemon ricotta pasta is a popular Italian variation.
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Experience the Creamy Ricotta Chicken Pasta That’s Simply Irresistible!
Indulge in a delightful Creamy Ricotta Chicken Pasta dish featuring tender chicken, creamy ricotta cheese, and perfectly cooked pasta. This recipe offers a symphony of flavors and textures that will leave you craving for more.
Ingredients
- 1 pound chicken breast, diced
- 1 pound pasta of your choice
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions
- In a large pot, cook the pasta according to the package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
- Pour in the chicken broth and let it simmer for a few minutes.
- Stir in the heavy cream, ricotta cheese, and grated Parmesan cheese. Cook until the sauce is creamy and well combined.
- Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss until it is coated evenly with the sauce.
- Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.
