Creamy ricotta chicken pasta is a quick, comforting weeknight meal that feels a little fancy but comes together fast. Tender shredded chicken and silky ricotta meld with heavy cream and Parmesan to coat fettuccine in a smooth, rich sauce. The dish smells like warm garlic and cheese, tastes mild and creamy with a savory chicken hit, and has a pleasing, velvety texture. For another creamy chicken twist, try a related casserole idea at creamy buffalo chicken cauliflower casserole.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 720 kcal
- Protein: 42 g
- Carbohydrates: 47 g
- Fat: 40 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 520 mg
Why Make This Creamy Ricotta Chicken Pasta
This recipe gives you creamy comfort without long hands-on time. Ricotta adds a light, silky creaminess that feels rich but stays fresh-tasting. Using cooked chicken makes dinner faster and reduces stress. The pasta soaks up the sauce, delivering warm, savory bites with cheesy notes and a gentle garlic aroma. It’s flexible, family-friendly, and easy to adapt for what you have on hand.
How to Make Creamy Ricotta Chicken Pasta
This recipe uses pantry-friendly ingredients and one skillet for a quick finish. Warm the skillet, build flavor with garlic, add shredded chicken, then fold in ricotta and cream. Toss the drained pasta to coat, finish with Parmesan, and garnish with parsley for color and a fresh lift.
Ingredients:
- 8 oz pasta (fettuccine or any preferred type)
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Cook the pasta according to package instructions until al dente; drain and set aside. While the pasta cooks, mince the garlic, shred the cooked chicken if needed, and measure the ricotta, cream, and Parmesan.
Step 2: Mixing
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant but not brown. Add the shredded cooked chicken to the skillet and stir to combine with the garlic and oil.
Step 3: Cooking
Stir in the ricotta cheese and heavy cream, mixing until the ricotta loosens and the sauce becomes smooth and heated through. Keep the heat low to prevent the dairy from separating. Add the cooked, drained pasta to the skillet and toss gently to coat the pasta evenly with the sauce.
Step 4: Finishing
Mix in the grated Parmesan cheese until melted and combined. Taste and season with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley to add color and a fresh herb aroma.
How to Serve Creamy Ricotta Chicken Pasta
Serve this pasta straight from the skillet to keep it warm and saucy. Pair it with:
- A crisp green salad (lemon vinaigrette cuts the richness)
- Steamed or roasted asparagus or broccoli for a bright contrast
- Crusty bread for sopping up sauce
Garnish with extra Parmesan and a squeeze of lemon if you like a brighter finish.
How to Store Creamy Ricotta Chicken Pasta
- Refrigerator: Cool to room temperature, place in an airtight container, and store for up to 3–4 days.
- Freezer: Not ideal because cream and ricotta can change texture; if you must, store in a freezer-safe container for up to 1 month. Thaw slowly in the refrigerator before reheating.
- Reheating: Warm gently on the stove over low heat with a splash of milk or cream to restore creaminess, stirring often. You can also microwave in short bursts, stirring between intervals.
Expert Tips for Perfect Creamy Ricotta Chicken Pasta
- Use warm, cooked chicken so the sauce only needs to heat through, preventing overcooking.
- Keep the heat low when adding ricotta and cream to avoid curdling. Stir until the sauce is smooth and glossy.
- Reserve a small ladle of pasta water before draining; a tablespoon or two loosens the sauce and helps it cling.
- Grate fresh Parmesan for the best melt and flavor—pre-grated sometimes contains anti-caking agents that affect texture.
- If the sauce is too thick, add a splash of pasta water, milk, or reserved chicken broth to reach the desired consistency.
- For a lighter dish, swap heavy cream for half-and-half and choose part-skim ricotta, but expect a slightly thinner sauce.
Delicious Variations
- Lemon & Herb: Add 1–2 teaspoons lemon zest and extra parsley for brightness.
- Spinach & Sun-Dried Tomatoes: Stir in 2 cups fresh spinach (wilted) and 1/4 cup chopped sun-dried tomatoes.
- Mushroom Boost: Sauté 8 oz sliced mushrooms with the garlic for an earthy twist.
- Spicy Kick: Add red pepper flakes with the garlic or a spoonful of harissa or sriracha.
- Orzo Swap: Use orzo instead of pasta for a slightly different texture—cook orzo until al dente and proceed the same way.
Frequently Asked Questions
Q: Can I use raw chicken instead of cooked chicken?
A: Yes, but adjust the process. Cut raw chicken into small pieces and cook in the skillet with the garlic until fully cooked through before adding ricotta and cream. Ensure it reaches 165°F (74°C).
Q: Will ricotta curdle when heated?
A: Ricotta can separate if exposed to very high heat. Warm it gently over low to medium-low heat and stir constantly until smooth. Adding a splash of cream or milk helps maintain a silky texture.
Q: Can I make this dairy-free or lighter?
A: For dairy-free, use a plant-based cream (oat or coconut) and dairy-free ricotta and Parmesan substitutes—texture and flavor will differ. For lighter, use half-and-half and part-skim ricotta and reduce Parmesan slightly.
Q: How can I make this dish ahead for a gathering?
A: Prepare the sauce and chicken ahead. Cook pasta just before serving or slightly undercook it, then reheat briefly in the sauce with a little pasta water to finish. Keep parsley separate for fresh garnish.
Q: Is there a good way to add more veggies?
A: Yes. Stir in wilted spinach, peas, roasted bell peppers, or quickly sautéed zucchini. Add firm vegetables earlier to give them time to soften.
Q: How do I prevent the pasta from becoming gummy?
A: Cook pasta to al dente per package instructions and drain well. Toss immediately with a little of the sauce or olive oil to prevent sticking, then finish in the skillet with the sauce.
Q: Can I double the recipe?
A: Yes. Use a larger skillet or a shallow pan to avoid overcrowding. Adjust seasoning and cooking time slightly as needed.
Conclusion
This creamy ricotta chicken pasta is a fast, comforting meal with rich, silky sauce and simple ingredients—perfect for busy nights and easy to dress up for guests. If you want a similar skillet-style idea with a ricotta twist, see this Creamy Ricotta Chicken and Orzo Skillet for inspiration and a slightly different take. Give this recipe a try—you’ll love how simply the flavors come together.
Print
Creamy Ricotta Chicken Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and comforting weeknight meal featuring tender shredded chicken, silky ricotta, and a rich creamy sauce coating fettuccine.
Ingredients
- 8 oz pasta (fettuccine or any preferred type)
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente; drain and set aside. While the pasta cooks, mince the garlic, shred the cooked chicken if needed, and measure the ricotta, cream, and Parmesan.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant but not brown. Add the shredded cooked chicken to the skillet and stir to combine with the garlic and oil.
- Stir in the ricotta cheese and heavy cream, mixing until the ricotta loosens and the sauce becomes smooth and heated through. Keep the heat low to prevent the dairy from separating. Add the cooked, drained pasta to the skillet and toss gently to coat the pasta evenly with the sauce.
- Mix in the grated Parmesan cheese until melted and combined. Taste and season with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley to add color and a fresh herb aroma.
Notes
For a lighter dish, use half-and-half and part-skim ricotta. You can also add vegetables like spinach or mushrooms for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 4g
- Sodium: 520mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 105mg
