Delicious and Creamy Ricotta Chicken Pasta

Today we’re making a delicious and creamy ricotta chicken pasta. Stick around and I’ll show you guys how to make it.

Why You’ll Love This

I’m going to add a lot of flavor to this sauce.

It’s already smelling delicious, thinning out, thickening a little bit as well, but the clumps are starting to go away.

It looks absolutely delicious.

Can’t wait to dig in.

Beautiful chicken ricotta.

One pot pretty much.

Only other pot was to boil the noodles.

So very simple dish.

You can pretty much do it in one pot.

That’s delicious.

Nice subtle flavor.

Get that little garlic flavor that flavor from the ricotta.

Nice creamy.

Delicious, delicious pasta.

Simple dish didn’t take very long to cook.

Ingredients

• For the Pasta:
  • 16 ounces of pennade pasta
  • a half a cup of pasta water (just in case)
• For the Chicken:
  • couple tablespoons of olive oil
  • a pound of boneless skinless chicken breast
  • salt
  • pepper
• For the Sauce:
  • eight ounces of ricotta
  • one half cup of heavy cream
  • three garlic cloves, minced up
  • one half cup of chicken stock
  • one half cup of grated Parmesan cheese
  • about a teaspoon of Italian seasoning
  • an eighth teaspoon or a quarter teaspoon of red pepper flakes
• For Garnish:
  • parsley

Instructions

1. Fill our pot up with water.
2. Turn this burner on.
3. Bring it up to a boil.
4. Put pennade in there.
5. Throw in 16 ounces of pennade pasta.
6. Cook for between 10 and 12 minutes or until I’ll done today.
7. Put this pan up to medium.
8. Throw a couple tablespoons of olive oil in there.
9. Cook a pound of boneless skinless chicken breast all the way through.
10. Pat the chicken down, get it dry.
11. Season it with salt and pepper.
12. Take the chicken out at variable times.
13. Add the last piece of chicken to the plate.
14. Put that aside for now.
15. Put in eight ounces of ricotta.
16. Put in one half cup of heavy cream.
17. Reduce the heat down to medium low.
18. Add in three garlic cloves, minced up.
19. Let that simmer down.
20. Let that garlic start to get fragrant in there.
21. Add in one half cup of chicken stock.
22. Add in one half cup of grated Parmesan cheese.
23. Let this begin to thicken up.
24. Stir it up.
25. Add about a teaspoon of Italian seasoning.
26. Add an eighth teaspoon or a quarter teaspoon of red pepper flakes.
27. Give it a couple more minutes.
28. Save a half a cup of that pasta water just in case.
29. Drain these noodles.
30. Set them aside.
31. Start adding in those noodles.
32. Stir those in there.
33. Cut up that chicken.
34. Add that in there.
35. Cut up this chicken in very similar size.
36. Cut the rest of them up.
37. Throw all that chicken in there.
38. Give that a nice mix.
39. Throw the lid on that.
40. Let it combine.
41. Let’s some of that flavor from that chicken get in there.
42. Probably just another five, ten minutes on that with the lid on it.
43. Take a look at that, guys.
44. Let’s try it out.

Cooking Tips

As I always say don’t be afraid of that seasoning.

Salt and pepper. It’s one of those things that once you learn it, it’s always going to seem like it’s too much or it’s too little but a lot of times it’s more than you think.

The time on your chicken is all going to depend on your thickness.

You’re going to want to probably take them out at variable times because if you wait until this one’s done these ones are all going to be over done.

So you’re going to want to just, you can use it thermometer, take a look, cut them open.

There’s no shame in it.

We’re going to cut them open anyways because we’re going to add them in this pasta but definitely recommend taking them out in batches.

Add those to your liking based on the heat level you’re comfortable with.

You don’t want clumps of cheese in there.

You might not need pasta water to thin out the sauce.

I’m actually pretty happy with the consistency of this sauce, so I don’t think that I’m going to mess with it, so I don’t think we’re going to need that pasta water.

You’re not going to get a huge chunk and then a small chunk.

The only thing I made it change is season the chicken a little bit more.

recipe I used called just for salt and pepper.

But you could definitely season it up.

Tons of other stuff.

Onion, garlic, powder, maybe Italian seasoning on the chicken.

Serving Suggestions

Of course, you can do variable or larger pieces or strips or whatever.

Whatever suits you’re liking.

All dishes are completely customizable.

They’re a little parsley on top.

Hope you guys try it out.

Hope you guys enjoyed.