Ricotta And Spinach Pasta With Chicken Recipe

There are nights when you just want a comforting, creamy pasta dish that comes together effortlessly but still feels special. This ricotta and spinach pasta with chicken is exactly that. It’s got everything—tender chicken, a rich and velvety ricotta sauce, and just enough greens to make you feel like you’re making a wholesome choice. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights or lazy weekends when you want something delicious without a ton of effort.

this RECIPE

The first time I made this, I knew it was a keeper

I still remember the first time I threw this dish together. It was one of those “use what’s in the fridge” kind of nights. I had some ricotta left over from another recipe, half a bag of spinach I needed to use up, and some chicken breasts that had been waiting in the freezer for far too long. I cooked everything up in one pan, added a little Parmesan for good measure, and took my first bite.

Creamy, savory, and just the right amount of indulgent, it was an instant hit. My husband went back for seconds (and maybe thirds), and I knew I’d accidentally stumbled upon something worth repeating. Now, this dish has become a staple in our home, making an appearance at least once a month. It’s one of those meals that tastes like it took way more effort than it actually did, which is always a win in my book.

A little background on ricotta pasta dishes

Ricotta-based pasta sauces have been a staple in Italian cooking for centuries. While we often think of ricotta as a filling for lasagna or stuffed shells, Italians have long been using it to create luscious, creamy pasta sauces that don’t require a heavy roux or a ton of butter. The beauty of ricotta is in its lightness—it creates a creamy texture without making the dish overly rich.

In Southern Italy, you’ll often find ricotta paired with lemon and fresh herbs, while in Northern regions, it’s common to add it to hearty meat-based pasta sauces. This version leans more toward the comforting, creamy side, with the addition of chicken for protein and spinach for a pop of freshness.

Let’s talk ingredients: what makes this dish shine

The beauty of this pasta is in its simplicity. Each ingredient plays an important role, and there’s plenty of room for customization.

• Whole wheat pasta – I love using whole wheat pasta for the added fiber and nutty flavor, but regular pasta works just as well. Tortiglioni or penne hold the sauce beautifully.
• Chicken breast – It adds lean protein and makes the dish more filling. If you don’t have chicken breast, boneless thighs work great too.
• Ricotta cheese – The star of the sauce! It creates a rich, creamy texture without needing a ton of butter or flour. For a slightly tangier flavor, try part-skim ricotta.
• Parmesan cheese – Adds that salty, umami depth to the sauce. Always use freshly grated for the best flavor.
• Chicken broth – This helps thin the sauce and add extra flavor. If you don’t have broth, reserved pasta water works just as well.
• Heavy cream (optional) – If you’re in the mood for extra indulgence, a splash of cream takes this dish to the next level.
• Italian seasoning & red pepper flakes – The seasoning blend ties everything together, while red pepper flakes add just a hint of heat.
• Spinach or kale – Adds color, freshness, and a boost of nutrients. Spinach wilts quickly, while kale holds up a bit more. Both work beautifully.

Essential kitchen tools for easy cooking

You don’t need anything fancy to pull this off, but a few kitchen essentials make the process smoother:

• A large pot for boiling the pasta. Make sure it’s big enough to give the pasta room to cook evenly.
• A large skillet for cooking the chicken and making the sauce. A non-stick or stainless-steel pan works best.
• A good knife for cutting the chicken into bite-sized pieces.
• A microplane grater for fresh Parmesan (trust me, it makes a difference).

Step-by-step: How to make ricotta and spinach pasta with chicken

1. Cook the pasta

Start by bringing a large pot of salted water to a boil. Cook your pasta until al dente—this keeps it from getting too soft when mixed with the sauce. Before draining, reserve about ½ cup of the starchy pasta water. This little trick helps adjust the sauce consistency later.

2. Cook the chicken

While the pasta is cooking, heat some olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and fully cooked through. This takes about 6-8 minutes. Once done, remove the chicken and set it aside.

3. Make the ricotta cream sauce

In the same skillet, add the minced garlic and let it cook for about a minute until fragrant. Then, lower the heat and stir in the ricotta, Parmesan, chicken broth, and heavy cream (if using). Stir everything together until smooth. Add in the Italian seasoning and red pepper flakes, then season with salt and pepper to taste.

4. Bring it all together

Return the cooked chicken to the skillet and toss it in the sauce. Then, add the pasta and stir everything together. If the sauce feels too thick, slowly add some of the reserved pasta water until it reaches your desired consistency.

5. Add the greens

If you’re using spinach or kale, toss it in now and stir until wilted. This only takes a couple of minutes, and it adds a nice freshness to the dish.

6. Serve and enjoy

Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan on top. Serve immediately and enjoy!

Fun variations to try

• Make it vegetarian – Skip the chicken and add mushrooms or roasted cherry tomatoes for extra flavor.
• Try different greens – Swap the spinach for arugula, Swiss chard, or even roasted broccoli.
• Go extra creamy – Stir in a little mascarpone cheese for an ultra-rich texture.
• Add a lemony twist – A squeeze of fresh lemon juice brightens up the flavors beautifully.

What to serve with it

This dish is hearty on its own, but a simple side salad with a tangy vinaigrette balances out the richness. Garlic bread is always a great idea, and if you’re looking for something light, roasted asparagus or zucchini make a perfect side.

Best drinks to pair with it

I love a crisp white wine with this pasta—Sauvignon Blanc or Pinot Grigio complement the creaminess without overpowering it. If you prefer red, a light-bodied Chianti works surprisingly well. And for a non-alcoholic option, lemon-infused sparkling water is super refreshing.

Storage and reheating tips

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or broth to loosen up the sauce and warm it gently on the stove or in the microwave.

FAQs

1. Can I use a different type of pasta?
Absolutely! Any short pasta like rigatoni, fusilli, or farfalle works great.

2. Can I freeze this dish?
The pasta itself doesn’t freeze well, but you can freeze the sauce separately and mix it with freshly cooked pasta when ready to eat.

3. What’s the best way to make this dish lighter?
Use part-skim ricotta, skip the heavy cream, and opt for zucchini noodles instead of pasta.

4. Can I make this ahead of time?
You can cook the chicken and make the sauce ahead, then reheat and toss with freshly cooked pasta before serving.

5. What’s the best substitute for ricotta?
Cottage cheese or mascarpone can work, though they’ll slightly change the texture.

Try this recipe and make it your own—I promise, it’s one you’ll come back to again and again!

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