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Creamy Ricotta Chicken Pasta

Creamy Ricotta Chicken Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into 1‑inch pieces
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 8 oz rigatoni or penne
  • 2 cups low‑sodium chicken broth
  • 1 cup whole‑milk ricotta
  • 1 tsp lemon zest
  • 2 cups baby spinach
  • ¼ cup grated Parmesan
  • ½ tsp red pepper flakes
  • Salt and black pepper

Method
 

  1. Season chicken with salt and pepper. Sear in hot oil in a large skillet over medium‑high heat for about 5 minutes, stirring, until golden and cooked through. Transfer to a plate.
  2. Lower heat to medium, add garlic and red pepper flakes to the pan and cook 30 seconds. Add pasta and toast 1 minute.
  3. Pour in broth, scrape up browned bits, bring to a simmer, and cook 8‑10 minutes until pasta is al dente and liquid is mostly absorbed.
  4. Remove pan from heat. Fold in ricotta, lemon zest, spinach, and the cooked chicken with its juices. Stir gently for 1‑2 minutes until spinach wilts and sauce becomes creamy.
  5. Stir in Parmesan. Spoon into bowls and serve hot with extra Parmesan and black pepper.

Notes

Use whole‑milk ricotta for the best texture, part‑skim can grain out. Leftover pasta will thicken in the fridge; add a splash of broth or water when reheating to bring back the creamy consistency.