What the heck is this?
This is what happens when weeknight pasta gets a glow-up. Creamy Ricotta Chicken Pasta is the kind of easy, feel-good dinner that feels fancy but takes barely 30 minutes. Think juicy shredded chicken wrapped in a velvety ricotta-Parmesan sauce, tossed with perfectly al dente pasta and a few sneaky greens for balance. It’s comforting, light, and loaded with creamy goodness—without relying on a heavy cream sauce. And bonus? It reheats like a dream.
Why You’ll Love This Recipe
- Silky, creamy texture from ricotta without being overly rich
- Uses leftover chicken or rotisserie (yes to shortcuts!)
- One-pot-friendly if you time it right
- Perfectly customizable with herbs, veggies, and spice
- Kid-approved but still totally dinner-party-worthy
- Pasta + cheese + protein = balanced comfort food
The Good Stuff You’ll Need
- 12 oz short pasta (penne, rigatoni, or fusilli all work)
- 1 tbsp olive oil
- 2–3 cups cooked shredded chicken (leftover or rotisserie = gold)
- 3 cloves garlic, minced
- 1 cup ricotta cheese (whole milk ricotta gives the best texture)
- ⅓ cup grated Parmesan cheese
- ½ cup reserved pasta water (save it before draining!)
- Juice of half a lemon (brightens it all up)
- 2 cups fresh spinach or baby kale (optional but worth it)
- Salt and freshly cracked pepper, to taste
- Optional: chili flakes, fresh basil, or lemon zest for extra flair
Let’s Do This
Step 1: Cook your pasta like a pro
Bring a large pot of salted water to a boil and cook the pasta until just al dente. Scoop out about ½ cup of the pasta water right before you drain it—you’ll need it to make that sauce ultra-silky. Drain the rest and set the pasta aside.
Step 2: Sauté garlic and warm the chicken
In the same pot or a deep skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the shredded chicken and let it warm through, just a few minutes. Add the greens now if you’re using any, and let them wilt down.
Step 3: Build the creamy magic
Turn heat to low. Stir in the ricotta, Parmesan, lemon juice, and a splash of the reserved pasta water to help everything loosen and melt together. You’re going for creamy, not soupy—add more water gradually if needed. Season with salt and pepper (and chili flakes if you want a little kick).
Step 4: Toss in that pasta
Add the cooked pasta back into the pot and toss everything together until it’s fully coated in that creamy, cheesy sauce. Warm it all through for a couple of minutes. Taste and adjust seasoning—don’t be shy with the salt and pepper here!
Step 5: Plate and flex
Serve hot with extra Parmesan, fresh herbs, and lemon zest if you’re feeling fancy. It’s cozy, cheesy, and beautifully simple.
Serving Suggestions
- A crisp arugula salad with balsamic vinaigrette balances the richness
- Garlic bread or crusty sourdough for ultimate carb-on-carb magic
- A glass of chilled white wine, like Pinot Grigio or Sauvignon Blanc
Switch It Up
- Swap chicken for Italian sausage or crispy bacon
- Add peas, mushrooms, or roasted cherry tomatoes for extra veg
- Sub ricotta with cottage cheese (blended smooth) for a lighter version
- Make it spicy with Calabrian chili paste or red pepper flakes
- Use gluten-free pasta if needed—just watch the cook time
Make-Ahead Tips
- Can be made 1–2 days ahead; store tightly covered in the fridge
- Reheat gently on the stovetop with a splash of milk or broth to loosen
- Not ideal for freezing due to the ricotta texture change, but doable in a pinch
Questions People Actually Ask
Q: Can I use store-bought rotisserie chicken?
A: Absolutely. It’s one of the best shortcuts—flavorful and already cooked.
Q: What kind of ricotta should I use?
A: Whole milk ricotta gives you the creamiest result. Low-fat works but will be slightly grainier.
Q: Can I bake this pasta after mixing?
A: Yes! Top it with mozzarella and bake at 375°F for 15–20 minutes for a bubbly, baked version.
Creamy Ricotta Chicken Pasta: Like a Warm Hug in a Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This is what happens when weeknight pasta gets a glow-up. Creamy Ricotta Chicken Pasta is the kind of easy, feel-good dinner that feels fancy but takes barely 30 minutes. Think juicy shredded chicken wrapped in a velvety ricotta-Parmesan sauce, tossed with perfectly al dente pasta and a few sneaky greens for balance. It’s comforting, light, and loaded with creamy goodness—without relying on a heavy cream sauce. And bonus? It reheats like a dream.
Ingredients
12 oz short pasta (penne, rigatoni, or fusilli all work)
1 tbsp olive oil
2–3 cups cooked shredded chicken (leftover or rotisserie = gold)
3 cloves garlic, minced
1 cup ricotta cheese (whole milk ricotta gives the best texture)
⅓ cup grated Parmesan cheese
½ cup reserved pasta water (save it before draining!)
Juice of half a lemon (brightens it all up)
2 cups fresh spinach or baby kale (optional but worth it)
Salt and freshly cracked pepper, to taste
Optional: chili flakes, fresh basil, or lemon zest for extra flair
Instructions
Step 1: Cook your pasta like a pro
Bring a large pot of salted water to a boil and cook the pasta until just al dente. Scoop out about ½ cup of the pasta water right before you drain it—you’ll need it to make that sauce ultra-silky. Drain the rest and set the pasta aside.
Step 2: Sauté garlic and warm the chicken
In the same pot or a deep skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the shredded chicken and let it warm through, just a few minutes. Add the greens now if you’re using any, and let them wilt down.
Step 3: Build the creamy magic
Turn heat to low. Stir in the ricotta, Parmesan, lemon juice, and a splash of the reserved pasta water to help everything loosen and melt together. You’re going for creamy, not soupy—add more water gradually if needed. Season with salt and pepper (and chili flakes if you want a little kick).
Step 4: Toss in that pasta
Add the cooked pasta back into the pot and toss everything together until it’s fully coated in that creamy, cheesy sauce. Warm it all through for a couple of minutes. Taste and adjust seasoning—don’t be shy with the salt and pepper here!
Step 5: Plate and flex
Serve hot with extra Parmesan, fresh herbs, and lemon zest if you’re feeling fancy. It’s cozy, cheesy, and beautifully simple.
Notes
A crisp arugula salad with balsamic vinaigrette balances the richness
Garlic bread or crusty sourdough for ultimate carb-on-carb magic
A glass of chilled white wine, like Pinot Grigio or Sauvignon Blanc
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal per serving
- Carbohydrates: ~50g per serving
- Protein: ~35g per serving