Creamy Ricotta Chicken Pasta

Creamy Ricotta Chicken Pasta turns everyday ingredients into a dinner that feels wonderfully special. Golden chicken and tender rigatoni are wrapped in a silky ricotta-Parmesan sauce flavored with garlic, lemon, basil, and sun-dried tomatoes. The sauce is rich and comforting, yet fresh citrus keeps every bite bright and balanced.

The secret is adding the ricotta gently. Warm pasta water loosens the cheese, while low heat keeps the finished sauce smooth rather than grainy. A splash of chicken broth lifts the flavorful browned bits from the skillet and adds savory depth without making the pasta heavy. Best of all, everything comes together quickly once the pasta is cooked. Serve it with a crisp green salad or warm garlic bread for a cozy weeknight dinner that still feels polished enough for company.

Recipe Yield: 6 servings

INGREDIENTS

12 oz rigatoni or penne
1¼ lb boneless, skinless chicken breasts, cut into ¾-inch pieces
¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
1 cup whole-milk ricotta, brought to room temperature
¾ cup finely grated Parmesan cheese, plus more for serving
¼ cup chopped fresh basil, plus more for serving
1 tsp fresh lemon zest
1¼ tsp kosher salt, divided
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
¼ tsp smoked paprika
1 tbsp oil from oil-packed sun-dried tomatoes or olive oil
2 tbsp unsalted butter, divided
1 small shallot, finely chopped
4 garlic cloves, minced
¼ tsp red pepper flakes, plus more for serving
½ cup low-sodium chicken broth
½ cup heavy cream
1 tbsp fresh lemon juice
1–1½ cups reserved pasta water, as needed
2 tbsp chopped fresh parsley

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of generously salted water to a boil. Cook the pasta one minute shy of al dente. Reserve 1½ cups pasta water, then drain.

2. Prepare the ricotta mixture:
Whisk the ricotta, Parmesan, lemon zest, ¼ tsp salt, and ½ cup warm pasta water until smooth and creamy. Set aside.

3. Season the chicken:
Toss the chicken with ¾ tsp salt, black pepper, garlic powder, Italian seasoning, and smoked paprika.

4. Brown the chicken:
Heat the sun-dried tomato oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes, turning after it develops a golden crust. Work in two batches if needed. Transfer at 160–162°F.

5. Sauté the aromatics:
Reduce the heat to medium and melt the remaining butter. Add the shallot and cook for 2 minutes. Stir in the garlic, sun-dried tomatoes, and red pepper flakes for 30 seconds.

6. Build the sauce:
Pour in the chicken broth and scrape up the browned bits. Simmer for 2 minutes, then add the heavy cream and simmer gently for 1 minute.

7. Finish the pasta:
Remove the skillet from the heat for 1 minute. Stir in the ricotta mixture, then add the pasta and chicken. Return to low heat and toss gently for 1–2 minutes, until the chicken reaches 165°F. Do not let the sauce boil.

8. Adjust the consistency:
Add reserved pasta water a little at a time until the sauce looks silky and generously coats the pasta.

9. Add the fresh flavors:
Remove from the heat. Fold in the lemon juice, basil, and parsley. Taste and add the remaining ¼ tsp salt only if needed.

10. Serve:
Divide among warm bowls and finish with Parmesan, fresh basil, and a light sprinkle of red pepper flakes.

Helpful Tips to Perfect This Recipe

• Bring the ricotta to room temperature: Cold ricotta can cool the sauce too quickly and resist blending. Letting it sit out briefly helps create a smoother finish.
• Give the chicken enough room: Crowded chicken steams instead of browning. Use a wide skillet and cook in two batches when necessary for golden, juicy pieces.
• Pause before adding the ricotta: Removing the skillet from the heat for one minute protects the fresh cheese from excessive heat and reduces the chance of a grainy sauce.
• Keep the pasta water nearby: Ricotta and Parmesan continue thickening as the pasta rests. Add warm pasta water gradually until the sauce looks glossy and creamy.