Creamy Ricotta Chicken Pasta Recipe

There’s something so comforting about a creamy pasta dish, and this Creamy Ricotta Chicken Pasta is one of my absolute favorites. Every time I make it, my kitchen fills with the rich, inviting aroma of garlic, Parmesan, and fresh herbs. It’s a dish that feels indulgent yet remains light, thanks to the creamy ricotta cheese that blends beautifully with tender pieces of chicken and perfectly cooked pasta. The best part? It comes together in just 30 minutes, making it an ideal choice for a cozy weeknight meal or an impressive dish to serve guests.

I love this recipe because it’s simple yet packed with flavor. The ricotta adds a delicate creaminess without being too heavy, while fresh basil and a touch of lemon zest bring a bright and refreshing balance. If you’re like me and adore creamy pasta but don’t want something overly rich, this dish is the perfect middle ground! Plus, the combination of flavors reminds me of those comforting Italian meals I grew up enjoying, where each bite brings warmth and satisfaction.

Why You’ll Love This Recipe

Quick & Easy – Ready in just 30 minutes, making it great for busy nights when you want something delicious without spending hours in the kitchen.
Creamy Yet Light – Ricotta cheese adds richness without overwhelming the dish, making it a wonderful alternative to heavier cream sauces.
Protein-Packed – Tender, juicy chicken pieces make this a satisfying and well-rounded meal that keeps you full and energized.
Customizable – Use your favorite pasta shape and experiment with add-ins like spinach, mushrooms, or sun-dried tomatoes for an extra layer of flavor.
Family-Friendly – The mild yet flavorful sauce makes this dish a hit with both kids and adults, making it perfect for a family dinner.

Every time I make this pasta, I can’t help but sneak a spoonful (or two) straight from the pan. It’s just that irresistible!

Ingredients

For the Pasta:

12 oz pasta (penne, rigatoni, or fettuccine work great)
1 tablespoon salt (for boiling water)

For the Chicken:

2 boneless, skinless chicken breasts, diced into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil

For the Creamy Ricotta Sauce:

1 tablespoon butter
3 cloves garlic, minced
1 cup ricotta cheese
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon red pepper flakes (optional, for a little heat)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 cup reserved pasta water (as needed for consistency)
2 tablespoons fresh basil or parsley, chopped (for garnish)

I always keep ricotta and Parmesan in my fridge because they elevate simple pasta dishes so easily. And if I have extra fresh basil on hand, I add a little more for a burst of freshness!

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Drain the pasta and set aside.

Step 2: Cook the Chicken

While the pasta is cooking, season the diced chicken with salt, black pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large pan over medium-high heat.
Add the chicken and cook for 5-7 minutes until golden brown and fully cooked. Remove from the pan and set aside.

I like to get a nice sear on the chicken for extra flavor, so I make sure not to overcrowd the pan.

Step 3: Make the Creamy Ricotta Sauce

In the same pan, melt the butter over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Reduce heat to low and stir in the ricotta cheese, heavy cream, Parmesan cheese, lemon zest, red pepper flakes, salt, and black pepper.
Slowly add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

The sauce will thicken as it sits, so I always add a little extra pasta water to keep it silky smooth.

Step 4: Combine Everything

Add the cooked pasta and chicken to the sauce, tossing to coat evenly.
Let everything cook together for another 2-3 minutes, allowing the flavors to blend.
Garnish with fresh basil or parsley and serve warm.

Tips for the Best Creamy Ricotta Chicken Pasta

Use freshly grated Parmesan – It melts better and enhances the sauce’s flavor.
Don’t skip the lemon zest – It brightens the dish and balances the richness of the ricotta beautifully.
Adjust the sauce consistency – Add more pasta water if the sauce is too thick or more ricotta if you want it extra creamy.
Make it vegetarian – Skip the chicken and add sautéed mushrooms, roasted cherry tomatoes, or baby spinach.
Storage & Reheating – Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk or cream to restore creaminess without drying it out.

Final Thoughts

This Creamy Ricotta Chicken Pasta is one of those dishes that feels indulgent but isn’t overly heavy. It’s packed with flavor, easy to make, and perfect for a cozy night in. Every time I make it, I’m reminded why ricotta is such an underrated ingredient—it transforms simple pasta into something truly special!

I love sharing meals like this with my family, sitting around the table, and enjoying good food together. There’s something so satisfying about creating a homemade dish that feels restaurant-worthy. Give this recipe a try and let me know how it turns out. Did you add any fun twists? I’d love to hear your take on it!