Creamy Ricotta Chicken Pasta
Creamy Ricotta Chicken Pasta: A Quick Comfort Food Delight
There’s just something magical about pasta dishes that brings smiles at the dinner table. I remember the first time I made Creamy Ricotta Chicken Pasta—it was a chaotic weeknight, and I needed something comforting yet quick. This dish combines tender chicken, creamy ricotta, and bright notes of lemon to create a meal that’s not only delicious but also a breeze to whip up. Whether you’re feeding a family or impressing a date, this recipe is a guaranteed crowd-pleaser.
What Makes This Recipe Special
Why should you roll up your sleeves and dive into this recipe? For starters, it’s incredibly versatile—you can whip it up in about 30 minutes! Perfect for weeknight dinners or last-minute weekend gatherings, you can have a restaurant-quality meal on your table without the fuss. Plus, it’s budget-friendly, relying on staple ingredients you probably already have in your pantry.
"Absolutely loved this recipe! Creamy, flavorful, and the kids devoured it. Will definitely be making it again!" – Sarah, a satisfied home cook.
Preparing Creamy Ricotta Chicken Pasta
Let’s break down what you’ll do to create this delectable dish. In less than 30 minutes, you’ll go from stovetop to table. The process is straightforward. You’ll start by cooking the pasta, then create a creamy sauce with ricotta and chicken broth, and finally, combine everything together for a comforting, flavorful feast.
Gather These Ingredients
To make Creamy Ricotta Chicken Pasta, you’ll need a few key ingredients:
- 300 g pasta (penne or fusilli work beautifully)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen peas, thawed
- Zest of 1 lemon
- Juice of 1/2 lemon
- Handful of fresh basil leaves, torn
- Additional Parmesan cheese, for serving
- Crushed red pepper flakes, optional for some heat
Ingredient Notes
Feel free to swap the pasta for whole grain or gluten-free options if needed. Skim or low-fat ricotta can also work well in this dish without sacrificing creaminess.
Step-by-Step Instructions
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Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Don’t forget to reserve 1/2 cup of the pasta cooking water before draining!
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While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season your diced chicken with salt and pepper, then add it to the skillet. Cook until browned and cooked through, roughly 6-8 minutes. Remove and set aside.
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In the same skillet, add minced garlic and sauté for about 1 minute until fragrant (but be careful not to burn it!).
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Pour in chicken broth, scraping up any delicious bits stuck to the pan, and let it simmer for 2 minutes.
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Lower the heat, stir in ricotta and Parmesan cheeses until smooth and well-combined.
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Add the cooked pasta, chicken, peas, lemon zest, and lemon juice to the skillet. Toss everything together until well coated with the creamy sauce. If it’s too thick, stir in a bit of the reserved pasta water until you reach your desired consistency.
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Gently fold in the torn basil leaves, and taste to adjust the seasoning with more salt, pepper, or lemon juice as needed.
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Serve the pasta warm, garnished with additional Parmesan cheese and crushed red pepper flakes if you like a little spice!
Best Ways to Enjoy It
To elevate your dining experience, consider serving this pasta dish with a side salad drizzled in balsamic vinaigrette, or crusty garlic bread for that perfect Italian night at home. A crisp white wine or sparkling water can enhance the flavors even more. Enjoy it while still warm and garnished beautifully with fresh basil and a sprinkle of zest!
Storage and Reheating Tips
If you happen to have leftovers (which is unlikely given how delicious it is), store them in an airtight container in the fridge. It should stay fresh for about 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of chicken broth for creaminess. This dish is not recommended for freezing due to the creamy base, as the texture may change upon thawing.
Helpful Cooking Tips
- For a faster meal, you can prep the chicken and the sauce in advance, storing it in the fridge until you’re ready to cook.
- If you want to add more vegetables to this dish, consider tossing in some spinach or arugula along with the peas.
- Experiment with different types of pasta! This dish can adapt to whatever shape you love.
Creative Twists
Feel free to put your spin on this recipe! You can add sun-dried tomatoes for a burst of tangy flavor, or swap chicken for shrimp or even grilled veggies for a lighter, vegetarian option. Want some spice? Incorporate a few slices of jalapeño or a dash of hot sauce.
Your Questions Answered
What is the prep time for this recipe?
The total prep and cooking time is about 30 minutes!
Can I use fresh peas instead of frozen?
Absolutely! Just make sure they are pre-cooked or add them earlier in the cooking process to ensure they’re tender.
How can I make this dairy-free?
You can substitute the ricotta with a dairy-free cream cheese alternative and nutritional yeast for a cheesy flavor.
This Creamy Ricotta Chicken Pasta is sure to become a favorite in your meal rotation—a dish that not only fills the belly but warms the heart! Enjoy cooking!
Creamy Ricotta Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then add it to the skillet. Cook until browned and cooked through, roughly 6-8 minutes. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).
- Pour in chicken broth, scraping up any delicious bits stuck to the pan, and let it simmer for 2 minutes.
- Lower the heat, stir in ricotta and Parmesan cheeses until smooth and well-combined.
- Add the cooked pasta, chicken, peas, lemon zest, and lemon juice to the skillet. Toss everything together until well coated with the creamy sauce. If it’s too thick, stir in a bit of the reserved pasta water until you reach your desired consistency.
- Gently fold in the torn basil leaves, and taste to adjust the seasoning with more salt, pepper, or lemon juice as needed.
- Serve the pasta warm, garnished with additional Parmesan cheese and crushed red pepper flakes if you like a little spice.
