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Easy Ricotta Cheese Pasta with Chicken
Ash Tyrrell

Easy Ricotta Cheese Pasta with Chicken

I just made this easy ricotta cheese pasta with chicken, and I can't wait to share the recipe! This dish is creamy, bursting with flavor, and super easy to whip up. The tender chicken, blended with the creamy ricotta and al dente pasta, creates the perfect comfort meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast – The protein base. Sear it for a golden crust. You can swap this for chicken thighs if you prefer a juicier texture.
  • 1 cup ricotta cheese – The star of the show! Use high-quality whole-milk ricotta for the creamiest sauce.
  • 1/2 cup grated parmesan cheese – Freshly grated parmesan adds depth and ensures the sauce is lump-free.
  • 4 strips of bacon – Cooked until crispy. Adds a smoky flavor and crunchy texture.
  • 1 pound rotini pasta or your favorite shape – Rotini is great for holding the sauce, but penne or fusilli also work well.
  • 2 cups spinach optional – A healthy add-in that blends perfectly with the creamy sauce.
  • 2 tablespoons olive oil – For cooking the chicken and ensuring the sauce absorbs all the flavors from the pan.
  • 4 garlic cloves crushed – For that aromatic punch.
  • 2 tablespoons lemon juice and 1 teaspoon lemon zest – Adds brightness and cuts through the richness.
  • 2 cups reserved pasta water – Helps adjust the sauce to your preferred consistency.
  • 1 teaspoon smoked paprika and 2 teaspoons Italian seasoning – Elevates the chicken’s flavor.
  • Salt and pepper to taste – Essential for seasoning every layer.

Method
 

  1. Season the chicken with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a large pan over medium-high heat. Sear the chicken until golden and fully cooked. Remove from the pan and set aside.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until it’s just shy of al dente. Reserve 2 cups of pasta water before draining.
  3. While the pasta cooks, whisk together ricotta cheese, parmesan, lemon juice, lemon zest, and 1 cup of reserved pasta water in a bowl. Blend until smooth, adding more water if needed to achieve a creamy consistency.
  4. Using the same pan you cooked the chicken in, sauté crushed garlic in the leftover oil. Pour in the ricotta mixture and stir continuously. Scrape the bottom of the pan to incorporate all those delicious chicken drippings. Cook on low until the sauce thickens slightly.
  5. Add the cooked pasta, spinach (if using), and bacon bits to the pan. Stir until everything is well coated in the creamy sauce. Slice the chicken and either mix it in or serve it on top.
  6. Garnish with extra parmesan, fresh herbs, and a crack of black pepper. Serve immediately for best results.

Notes

  • Choose Quality Ingredients: Freshly grated parmesan and high-quality ricotta make a huge difference.
  • Don’t Skimp on Pasta Water: It’s the magic ingredient for adjusting the sauce.
  • Taste as You Go: Check the seasoning at every step for a balanced dish.
  • Use a Non-Stick Pan: This ensures the garlic and sauce don’t stick or burn.