Hey there! So, let me tell you about the time I accidentally stumbled upon this creamy ricotta chicken pasta. It was one of those days where I opened the fridge and thought, ‘What am I going to do with all this ricotta?’ You know those days when ingredients just stare at you, daring you to be creative? Well, this dish was born from one of those daring days, and let me tell you, it was a hit! My family still talks about it like it was some grand culinary breakthrough.
Why You’ll Love This Pasta
I make this creamy pasta when I need something that screams comfort but doesn’t require a culinary degree to prepare (we all have those days). My family goes crazy for it because it’s rich and cheesy with just the right amount of chicken to feel like a ‘real’ meal (whatever that means). Sometimes, I get a bit annoyed when the pasta clumps together, but hey, a good stir can usually sort that right out.
Ingredients
- 250g pasta (I like penne, but any kind will do)
- 2 chicken breasts, diced (or use shredded rotisserie chicken if you’re in a pinch)
- 1 cup ricotta cheese (Grandma swore by the fresh stuff, but store-bought works too)
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 cup spinach (optional, but a nice pop of green)
- Salt and pepper to taste
- A glug of olive oil
How to Whip This Up
- Boil the pasta in a large pot of salted water until al dente. You know the drill. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add chicken and cook until browned and cooked through. This is where I usually sneak a taste, just to be sure it’s done.
- Throw in the minced garlic and let it cook for about a minute. Careful—don’t let it burn; burnt garlic is a tragedy.
- Add the ricotta and Parmesan to the pan, and stir until everything is combined and creamy. Here’s where it might look a bit weird—don’t worry, it smooths out.
- Toss the cooked pasta and spinach into the pan. Stir until the pasta is coated in that glorious creamy sauce. If the pasta seems a bit dry, add a splash of the pasta water.
- Season with salt and pepper. Serve it up hot! (Or eat it straight from the pan, no judgment here.)
Notes & Tips
I’ve learned through trial and error that fresh spinach wilts down quite a bit, so don’t be shy with it. Also, if you find the ricotta a bit too thick, a splash of milk can do wonders.
Variations I’ve Tried
Once, I swapped the chicken for shrimp—worked like a charm! Tried mushrooms instead of spinach, but that was a bit of a miss for me. Maybe you’ll like it?
What if I Don’t Have a Non-Stick Pan?
No worries! You can use a regular pan; just make sure to stir often. Or, a cast-iron skillet could give the chicken a nice crust.
Storing Leftovers (If There Are Any!)
Pop it in an airtight container in the fridge, and it should be fine for 2-3 days. Though honestly, in my house, it never lasts more than a day!
How to Serve This Up
I love serving this with a simple green salad and maybe a glass of white wine. On Sundays, it’s become a bit of a tradition to have it with garlic bread—because, why not?
Pro Tips from My Kitchen
I once tried rushing the garlic step and regretted it because it ended up tasting raw. Trust me, take your time with the garlic—it’s worth it.
FAQ Time!
Can I use whole wheat pasta? Absolutely! It holds up well to the creamy sauce and adds a bit of nuttiness that I quite enjoy.
What’s a good ricotta substitute? If you’re out, you could try cream cheese, though it does make it richer. Or check this list of subs.
Is it okay to add more cheese? You bet! Cheese is life, after all.