The air is turning crisp outside tonight. You need something warm and filling on the table fast. It is 6pm and the family is hungry.
This Creamy Chicken Ricotta Pasta is the perfect solution for your busy evening. It delivers a rich, velvety sauce without any heavy cream. You will love how simple it is to prepare.
This recipe brings together tender chicken and fresh spinach. It is a complete meal that feels like a big hug. Let us get cooking together right now.
Why You’ll Love This Recipe
This dish is a total winner for busy fall weeknights. It uses simple ingredients you likely already have. You get a restaurant-quality meal in your own kitchen.
The ricotta cheese creates a sauce that is light yet satisfying. It is much easier to digest than heavy cream sauces. Your kids will love the mild and creamy flavor.
You only need about 35 minutes from start to finish. It is budget-friendly and feeds a family of four easily. This will quickly become a new favorite in your home.
Simple Method
You will start by boiling your favorite pasta shape. While that cooks, you sear the seasoned chicken cubes. The sauce comes together right in the same skillet.
The secret is using a little bit of pasta water. It helps the ricotta turn into a silky, smooth sauce. Even if you are a beginner, you can do this.
Ingredients You’ll Need
These ingredients are mostly pantry staples. Fresh lemon and spinach make everything taste bright.
- 12 oz rigatoni or penne pasta
- 1 lb boneless skinless chicken breasts, cubed
- 2 tbsp olive oil
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 2 cups fresh baby spinach
- 1 tsp lemon zest
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup reserved pasta water
Step-by-Step
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Season chicken cubes with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat and sear chicken until cooked through, approximately 6 to 8 minutes.
- Remove chicken from skillet and set aside; add minced garlic and diced shallot to the same skillet, sautéing for 2 minutes until translucent.
- Reduce heat to low and stir in the ricotta cheese and 1/4 cup of reserved pasta water until a smooth sauce forms.
- Add the cooked pasta, chicken, and baby spinach to the skillet.
- Toss ingredients together, adding more pasta water if necessary to achieve a velvety consistency.
- Stir in Parmesan cheese, lemon zest, and red pepper flakes.
- Adjust seasoning with salt and pepper and serve immediately.
Best Ways to Enjoy It
Serve this Creamy Chicken Ricotta Pasta in big, warm bowls. Top each portion with an extra sprinkle of Parmesan. It looks beautiful with a pinch of fresh parsley.
A side of crusty bread is great for scooping up sauce. You can also serve it with a simple green salad. Set the table and enjoy a cozy family moment.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This pasta does not freeze well due to the ricotta.
To reheat, add a splash of water or milk. This helps loosen the sauce back up. Warm it gently in a pan over low heat. You can also use the microwave for a quick lunch.
Tips for Best Results
- Do not forget to save your pasta water.
- Use whole milk ricotta for the best texture.
- Sear the chicken until it is golden brown.
- Add the spinach at the very end to wilt.
- Use a microplane for the finest lemon zest.
- For a fall twist, add some roasted butternut squash.
- Double the red pepper flakes if you like heat.
Ways to Switch It Up
- Use gluten-free pasta to keep it allergy-friendly.
- Swap the chicken for sautéed shrimp or chickpeas.
- Use kale instead of spinach for more crunch.
- Add a spoonful of pesto for a herb flavor.
- Swap lemon zest for a squeeze of lime.
Common Questions
Can I use low-fat ricotta?
You can use it, but the sauce might be thinner. Whole milk ricotta provides a much creamier result. It makes the dish feel truly special.
What pasta shape works best?
Rigatoni or penne are excellent choices for this sauce. The ridges help hold onto the creamy ricotta. Any short pasta will work perfectly for your family.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Creamy Chicken Ricotta Pasta
Ingredients
- 12 oz rigatoni or penne pasta
- 1 lb boneless skinless chicken breasts, cubed
- 2 tbsp olive oil
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic , minced
- 1 small shallot , finely diced
- 2 cups fresh baby spinach
- 1 tsp lemon zest
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Season chicken cubes with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat and sear chicken until cooked through, approximately 6 to 8 minutes.
- Remove chicken from skillet and set aside; add minced garlic and diced shallot to the same skillet, sautéing for 2 minutes until translucent.
- Reduce heat to low and stir in the ricotta cheese and 1/4 cup of reserved pasta water until a smooth sauce forms.
- Add the cooked pasta, chicken, and baby spinach to the skillet.
- Toss ingredients together, adding more pasta water if necessary to achieve a velvety consistency.
- Stir in Parmesan cheese, lemon zest, and red pepper flakes.
- Adjust seasoning with salt and pepper and serve immediately.
