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A close-up shot of creamy rigatoni pasta with seared chicken and fresh spinach in a ricotta sauce.

Creamy Chicken Ricotta Pasta

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650 kcal

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.