Ingredients
Scale
- 8 ounces of your favorite pasta (penne, fettuccine, or rigatoni work well)
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup of ricotta cheese (preferably whole milk for creaminess)
- 1 cup of heavy cream or whole milk
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1/2 cup of grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes for a touch of heat
Instructions
- Cook your pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet.
- In the same skillet, reduce heat to medium, add minced garlic and sauté until fragrant. Pour in heavy cream, bringing it to a gentle simmer, then stir in ricotta until smooth.
- Add grated Parmesan, season with salt, pepper, and optional red pepper flakes for spice.
- Return chicken and add cooked pasta to the skillet, tossing everything to coat in the creamy sauce. If too thick, add reserved pasta water to loosen.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop, adding a splash of water or milk to restore creaminess.
- Avoid freezing to prevent texture changes in the ricotta.
- This dish can be paired with a light green salad or garlic bread.
- For added texture, sprinkle with extra Parmesan cheese or toasted pine nuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 serving
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg