Name: Quick and Delicious Creamy Ricotta Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (penne, rigatoni, or fettuccine); 2 cups cooked chicken breast or thighs, shredded or diced; 1 tbsp olive oil or butter; 3 cloves garlic, minced; 1 small onion, finely chopped; 1 cup whole milk ricotta cheese; 1/2 cup grated Parmesan cheese; 1 tsp lemon zest (optional); 2 tbsp fresh parsley or basil, chopped; Salt and pepper, to taste; 1/4 tsp red pepper flakes (optional); 1 cup reserved pasta water (as needed)

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This creamy ricotta chicken pasta is rich, smooth, and full of flavor — yet it comes together fast enough for a weeknight dinner. Tender chicken is coated in a garlicky ricotta sauce and tossed with pasta for a comforting, satisfying meal I can whip up in 30 minutes.

Why You’ll Love This Recipe

I love how creamy this pasta is without needing heavy cream. The ricotta makes it velvety and light at the same time. It’s a great way to use up leftover chicken, and the sauce clings perfectly to every bite of pasta. Plus, I only need one pan and one pot — easy cleanup! Quick and Delicious Creamy Ricotta Chicken Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (penne, rigatoni, or fettuccine work best)
cooked chicken breast or thighs, shredded or diced
olive oil or butter
garlic, minced
onion, finely chopped
whole milk ricotta cheese
grated Parmesan cheese
lemon zest (optional, for brightness)
fresh parsley or basil, chopped
salt and pepper
red pepper flakes (optional)
reserved pasta water

Directions

I cook the pasta in salted water until al dente. Before draining, I reserve about 1 cup of the pasta water.
In a large skillet, I heat olive oil and sauté onion until soft. Then I add garlic and cook for another minute.
I stir in the shredded or diced chicken and warm it through.
I add the ricotta, a splash of pasta water, and Parmesan cheese. I stir until smooth and creamy, adjusting the texture with more pasta water if needed.
I add the drained pasta to the skillet and toss until everything is coated.
I season with salt, pepper, and red pepper flakes, then finish with lemon zest and chopped herbs.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I’ve added baby spinach or peas for color and nutrition.
Sometimes I use sausage instead of chicken for a richer flavor.
For a baked version, I transfer it to a dish, top with mozzarella, and broil until bubbly.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I add a splash of milk or water and warm it in a pan over low heat, stirring to bring the sauce back to life. It also microwaves well, but I stir halfway through. Quick and Delicious Creamy Ricotta Chicken Pasta

FAQs

Can I use rotisserie chicken?

Yes, and it saves time. I just shred it and mix it in once the onions and garlic are cooked.

Does the ricotta make the sauce grainy?

No — when I stir it in gently and add pasta water, it becomes smooth and creamy.

Can I use low-fat ricotta?

Yes, though full-fat gives the best texture and flavor.

What pasta shape works best?

I prefer shapes that hold sauce well like rigatoni, penne, or shells. Long pasta like fettuccine also works.

Can I freeze this?

It’s best fresh, but it can be frozen in portions. I thaw overnight in the fridge and reheat gently with extra liquid.

Conclusion

This creamy ricotta chicken pasta is one of those meals I can count on when I want something quick, comforting, and a little special. It’s rich but not heavy, easy to make, and endlessly flexible depending on what I have in the fridge.