Creamy Ricotta Chicken Pasta Recipe – Easy 30-Minute Lunch Idea

The first time I made creamy ricotta chicken pasta, the kitchen was filled with the kind of aroma that practically hugs you—the smell of garlic sizzling in olive oil, lemon zest in the air, and a creamy sauce bubbling away. Honestly, I was just trying to whip up lunch with what I had: leftover chicken, a tub of ricotta, and some half-wilted spinach. But what came out of that haphazard cooking session was pure magic—a bowl of pasta so creamy, bright, and comforting that even my pickiest eater asked for seconds.

I’ve made this creamy ricotta chicken pasta more times than I can count, each time tweaking and perfecting it for that perfect lunch. It’s now my go-to when I want something hearty but not heavy, and I swear, it tastes like you put way more effort in than you actually did. You know those lunches that feel like a treat, but you didn’t have to fuss for an hour in the kitchen? This is one of those.

What makes this recipe stand out isn’t just the dreamy ricotta sauce—it’s how quickly everything comes together. You only need 30 minutes, a handful of simple ingredients, and zero fancy skills. Whether you’re feeding a crew of hungry teens, packing up a meal-prep lunch, or just craving something cozy, this creamy ricotta chicken pasta is a total win. I’m all about shortcuts that don’t sacrifice flavor, and after making this for family, friends, and even a few skeptical neighbors, I can say with confidence: you’ll want this in your rotation.

So, if you’ve got some chicken, a box of pasta, and a tub of ricotta kicking around—trust me, you’re in for a lunch that’ll make your day a whole lot better. Let’s get into why you’re going to love this recipe as much as I do.

Why You’ll Love This Creamy Ricotta Chicken Pasta

After countless test runs (and a few “oops” moments), I can honestly say this creamy ricotta chicken pasta is the kind of meal that checks all the boxes. Here’s why it stands out from the crowd:

• Quick & Easy: This whole dish comes together in just about 30 minutes from start to finish—perfect for busy weekdays, lazy weekends, or when you’re just hangry and want lunch now.
• Simple Ingredients: Everything you need is probably already in your kitchen. No hard-to-find cheeses, no complicated steps—just straightforward, real food.
• Perfect for Any Occasion: This is the pasta you want for a cozy lunch at home, but honestly, it’s fancy enough for casual dinner parties or even a Sunday brunch.
• Crowd-Pleaser: Creamy without being heavy, kid-approved (my 7-year-old inhales it), and the kind of meal that gets you recipe requests every time.
• Unbelievably Delicious: The ricotta makes the sauce lusciously creamy, while lemon zest and fresh spinach keep it light and bright. Every bite is balanced—no bland pasta here!

What makes my creamy ricotta chicken pasta different? I use a blend of ricotta and a splash of starchy pasta water for a sauce that’s smooth, never grainy. The trick is adding the lemon zest and Parmesan at the very end for that pop of flavor, and tossing everything together with just enough reserved pasta water to create a glossy, clinging sauce. No gloopy, separated mess—just creamy perfection.

And honestly, there’s something special about a meal that feels indulgent but is secretly packed with protein (thanks, chicken and ricotta) and greens. I love knowing I can whip this up, feel good about what I’m feeding my family, and still get back to my day without a pile of dishes or a mountain of leftovers.

If you’re searching for a new lunch staple that’s comforting, quick, and utterly crave-worthy, give this creamy ricotta chicken pasta a try. It’s the kind of dish that has everyone asking, “Can I have the recipe?”—and I’m always happy to share!

Ingredients Needed

This creamy ricotta chicken pasta relies on pantry staples and a couple of fridge essentials, which makes it an absolute lifesaver when you’re not up for a grocery run. Here’s what you’ll need for the best flavor and texture:

• Pasta: 8 oz (225g) penne or rigatoni. Short shapes work best—they soak up all that creamy sauce. (I use De Cecco or Barilla for a sturdy bite.)
• Chicken: 2 cups (260g) cooked chicken breast, shredded or diced. Rotisserie chicken is my shortcut, but leftover grilled chicken works too.
• Ricotta Cheese: 1 cup (240g) whole milk ricotta. Go for whole milk—low-fat can get grainy. If you’re dairy-free, Kite Hill almond ricotta is a great sub.
• Parmesan Cheese: 1/2 cup (60g) freshly grated. Adds saltiness and umami. Pre-grated is fine in a pinch, but the real deal melts so much better.
• Olive Oil: 2 tbsp (30ml) extra virgin. For sautéing the garlic and adding richness to the sauce. (California Olive Ranch is my go-to.)
• Garlic: 3 cloves, minced. Fresh is best for that punchy flavor. If you’re a garlic lover, add an extra clove (I always do!).
• Chicken Broth: 1/2 cup (120ml) low-sodium. Helps thin the sauce and adds depth.
• Cherry Tomatoes: 1 cup (150g), halved. They add pops of sweetness and color.
• Baby Spinach: 1 cup (30g). Wilts into the sauce for a sneaky veggie boost. Kale or arugula works too.
• Dried Italian Herbs: 1/2 tsp. Or use a blend of dried basil and oregano.
• Lemon Zest: From 1 lemon. Brightens the whole dish and balances the creamy sauce.
• Sea Salt and Black Pepper: About 1/2 tsp each, or to taste. Always taste as you go—ricotta can vary in saltiness.
• Crushed Red Pepper Flakes (optional): For a little heat, if that’s your thing.

Ingredient Tips:

• Swap in gluten-free pasta if needed—Banza chickpea pasta works well and adds extra protein.
• No chicken? Use leftover turkey, or skip it altogether for a vegetarian twist—just add more spinach and tomatoes.
• Don’t have ricotta? Cream cheese (softened) can pinch-hit, though the flavor is a bit tangier.

Most of these ingredients keep well, so I usually have everything on hand. That’s why this creamy ricotta chicken pasta is always my answer to “What’s for lunch?”

Equipment Needed

You don’t need a fancy kitchen setup to make this creamy ricotta chicken pasta. Here’s what I use every time:

• Large Pot: For boiling pasta. A 4-quart (or larger) pot gives the pasta plenty of room to cook evenly.
• Large Skillet or Sauté Pan: Preferably nonstick or stainless steel, at least 10-inch diameter. This is where the magic happens!
• Colander: For draining the pasta. If you don’t have one, a slotted spoon works in a pinch.
• Measuring Cups and Spoons: To keep things precise (especially for the ricotta and broth).
• Microplane or Zester: For that fresh lemon zest. A regular grater gets the job done, but a microplane is so much easier.
• Mixing Spoon or Silicone Spatula: For stirring everything together without scratching your pans.

If you don’t have a big skillet, you can use a Dutch oven or even a deep saucepan. I’ve done it all ways—honestly, it’s pretty forgiving. Just make sure to use something big enough to toss all the pasta and sauce together.

Pro tip: Give your nonstick pans a gentle hand wash. It’ll keep them nonstick for way longer. And if you’re on a budget, IKEA or Target’s basic cookware totally gets the job done (I started there too!).

Preparation Method (Step-by-Step)

1. Boil the Pasta (10 minutes):
   Bring a large pot of salted water to a boil. Add 8 oz (225g) penne or rigatoni pasta. Cook until al dente, about 10 minutes (check your package for exact timing). Before draining, scoop out 1/2 cup (120ml) of the pasta water—trust me, this is key for the sauce. Drain and set aside.
   
   Troubleshooting: If you forget to reserve the pasta water (I’ve done it!), just use a splash of extra chicken broth.
2. Sauté the Garlic & Tomatoes (3 minutes):
   While the pasta cooks, heat 2 tbsp (30ml) olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and cook for about 1 minute—just until fragrant. Toss in 1 cup (150g) halved cherry tomatoes and cook for 2-3 minutes, stirring, until they start to soften and release their juices.
   
   Tip: Don’t let the garlic brown—it turns bitter fast. If it starts to color, move the pan off the heat for a sec.
3. Add Chicken & Broth (2 minutes):
   Stir 2 cups (260g) cooked chicken into the skillet, followed by 1/2 cup (120ml) chicken broth and 1/2 tsp dried Italian herbs. Simmer everything for 2 minutes, just to warm the chicken through and let the flavors mingle.
   
   Note: If your chicken is cold from the fridge, give it an extra minute.
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