Description
How to make creamy ricotta chicken pasta with tender chicken, garlic, and spinach that transforms weeknight dinners into cozy comfort food magic.
Ingredients
Scale
Pasta and Protein
- 12 oz penne pasta
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Flavor Base
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 cup white wine or chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
Creamy Elements
- 1 cup whole milk ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
Seasonings and Herbs
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes
- 1/4 cup fresh basil leaves, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining. The starchy water helps bind our sauce later.
- Season Chicken: Pat chicken pieces dry and season generously with salt and pepper. This ensures golden browning and prevents sticking. Don’t skip the drying step – wet chicken steams instead of searing.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6-7 minutes until golden and cooked through. Don’t overcrowd the pan or it won’t brown properly.
- Build Aromatics: Add onion to the same skillet and cook 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant. The fond from the chicken adds incredible flavor here.
- Deglaze Pan: Pour in wine and scrape up any browned bits. Add tomatoes and Italian seasoning, simmer 3-4 minutes. Those browned bits are pure flavor gold, so don’t leave them behind.
- Create Sauce: Reduce heat to low. Whisk together ricotta and cream, then stir into pan with Parmesan and red pepper flakes. Don’t let it boil or the ricotta might curdle.
- Finish Dish: Add pasta, chicken, and spinach to sauce. Toss gently, adding pasta water as needed for silky consistency. Garnish with fresh basil and serve immediately while piping hot.
Notes
- Don’t let the sauce boil once ricotta is added or it will curdle and become grainy.
- Reserve pasta water before draining – it’s essential for achieving the perfect sauce consistency.
- Pat chicken dry thoroughly before seasoning to ensure proper browning and flavor development.
- Store leftovers in airtight container for up to 3 days; reheat gently with splash of cream.
- Fresh basil added at the end brightens the entire dish – don’t skip this final touch.
- Warm ricotta to room temperature before adding for smoother sauce integration.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g