Creamy Ricotta Chicken Pasta
A comforting and family-friendly dish that combines creamy ricotta and tender chicken with pasta, perfect for quick weeknight dinners or festive gatherings.
Ingredients
Pasta and Chicken
- 8 ounces fettuccine pasta Feel free to swap for your favorite shape.
- 1 pound chicken breast, diced Lean and versatile, adds protein richness.
- 2 tablespoons olive oil For sautéing and flavor.
- 3 cloves garlic, minced Fresh garlic adds depth; use garlic powder in a pinch.
- 1 cup ricotta cheese Substitute with Greek yogurt for a lighter option.
- 1/2 cup chicken broth To create the sauce, adding moisture and flavor.
- 1 teaspoon Italian seasoning A blend of flavors that enhances the dish.
- to taste salt and pepper Adjust seasoning according to preference.
- fresh basil or parsley, chopped (for garnish) Adds color and freshness.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, seasoning with salt and pepper. Cook until browned and cooked through, about 6-7 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Pour in the chicken broth and scrape the bottom of the skillet to deglaze.
- Reduce the heat to low, and add the ricotta cheese along with the Italian seasoning. Stir until combined. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Add the cooked pasta to the skillet, tossing to coat everything evenly in the sauce.
- Plate the creamy pasta and garnish with fresh herbs. Enjoy!
Notes
Healthier swaps include whole wheat or gluten-free pasta. Seasonal vegetables like zucchini or spinach can be added for extra nutrients. Adding a splash of lemon juice or crushed red pepper flakes can enhance the flavor.