Ingredients
Pasta ingredients
- 300 g penne pasta
Chicken and sauce ingredients
- 2 pieces chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon chili flakes (optional)
- to taste Salt and pepper
- to garnish Fresh parsley, chopped
Method
Preparation
- Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken slices, season with salt and pepper, and cook for 5-7 minutes until golden and fully cooked. Remove the chicken and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Cooking
- Lower the heat and stir in ricotta cheese, heavy cream, and Parmesan cheese. Mix until the sauce is smooth and creamy.
- Add the cooked chicken back to the skillet and stir to coat with the sauce. Sprinkle in Italian herbs and chili flakes (if using).
- Add the drained pasta to the skillet and toss until well combined.
Serving
- Serve hot, garnished with fresh parsley and additional Parmesan cheese, if desired.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 65gProtein: 36gFat: 25gSaturated Fat: 12gSodium: 550mgFiber: 3gSugar: 2g
Notes
To store leftover Creamy Ricotta Chicken Pasta, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. Reheat in a microwave or on the stove, adding a splash of cream or water to loosen the sauce if needed. For extra flavor, marinate the chicken in Italian herbs before cooking, and consider adding seasonal vegetables like spinach or cherry tomatoes for added nutrition and taste. Whole grain pasta can also be used for a healthier option.
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