Baked Chicken Ricotta Pasta Recipe You’ll Love
Table of Contents
Baked Chicken Ricotta Pasta Recipe You’ll Love
Introduction
Did you know that according to a survey by the National Chicken Council, Americans consume over 100 pounds of chicken per capita annually, making it a staple in family dinners? Now, imagine elevating that favorite protein into a delightful baked chicken ricotta pasta that’s not only comforting but also packed with wholesome goodness. This Baked Chicken Ricotta Pasta combines juicy, tender chicken bites with the velvety creaminess of ricotta cheese and al dente whole wheat pasta for a meal that’s satisfying on every level.
In under 45 minutes, you can whip up this dish that serves as the perfect midweek savior or a cozy weekend feast. The aroma of Italian herbs and garlic will fill your kitchen, drawing everyone to the table. Optional greens like spinach or kale sneak in extra nutrients without overpowering the flavors, ensuring it’s as healthy as it is indulgent. Whether you’re meal prepping for busy nights or impressing guests, this recipe strikes the ideal balance between ease and elegance. Dive in and discover why baked chicken ricotta pasta is becoming a beloved favorite in homes across the country!
Ingredients List
Gather these fresh ingredients for a symphony of flavors. You’ll need:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – for that juicy, tender texture. Substitute with turkey if you prefer a milder flavor.
- 8 oz whole wheat pasta (like penne or rigatoni) – offering a nutty bite and added fiber. Feel free to swap for regular pasta if whole wheat isn’t your thing, or gluten-free for dietary needs.
- 1 cup ricotta cheese – creamy and tangy, providing silkiness. Use low-fat for a lighter option, or try goat cheese for a sharper twist.
- 1 cup shredded mozzarella cheese – melty and stringy, adding that irresistible gooeyness. Cheddar works as a bold alternative.
- 2 cups fresh spinach or kale (optional) – for a vibrant, earthy crunch and nutritional boost. If avoiding greens, omit or replace with mushrooms for an umami punch.
- 3 cloves garlic, minced – pungent and aromatic, infusing every bite. Shallots can substitute for a sweeter note.
- 1 tsp Italian seasoning – a herbal blend that’s earthy and cozy. Mix your own with oregano, basil, and thyme for freshness.
- Salt and pepper to taste – essential for balance. Smoked paprika adds a smoky dimension if desired.
- 2 cups marinara sauce – rich and tomatoey. Opt for homemade or low-sugar varieties to control sweetness.
- Olive oil for cooking – fruity and versatile. Avocado oil is a neutral stand-in.
Timing
This baked chicken ricotta pasta clocks in at just 40 minutes total, which is faster than many casseroles that require an hour or more. Compared to average pasta recipes that might take 30-60 minutes, our streamlined prep keeps things quick – prep takes only 15 minutes, allowing you to multitask in the kitchen, and the 25-minute bake ensures everything melds perfectly without overcooking.
Step-by-Step Instructions
Prepare the Chicken
Start by preheating your oven to 375°F (190°C). In a large skillet, heat a drizzle of olive oil over medium-high heat. Season the chicken pieces generously with Italian seasoning, salt, and pepper. Toss them in and cook for about 5-7 minutes until browned on all sides. Don’t worry about fully cooking them yet – they’ll finish in the oven for that perfect juiciness.
Cook the Pasta
While the chicken is cooking, bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente – usually 8-10 minutes. Drain and set aside. This step infuses the pasta with a subtle nutty flavor that pairs beautifully with the creamy ricotta.
Make the Sauce
In the same skillet with the chicken (or a clean one if needed), add minced garlic and sauté for 1 minute until fragrant. Stir in the marinara sauce, and if using, wilt the spinach or kale in the sauce for 2-3 minutes until tender. The garlic’s aroma will make your mouth water, and the greens add a pop of color and nutrition.
Assemble and Bake
In a large baking dish, combine the cooked pasta, browned chicken, ricotta cheese, and sauce, mixing gently. Top with shredded mozzarella and a sprinkle of Italian seasoning. Bake for 20-25 minutes until bubbly and golden. Let it rest for 5 minutes before serving to allow the flavors to deepen and the cheese to set just right.
Nutritional Information
Per serving (approximately 1 cup, based on 6 servings):
- Calories: 450 – Balanced for a hearty meal.
- Protein: 35g – From the chicken and ricotta, keeping you full.
- Carbs: 45g – Mostly from whole wheat pasta for sustained energy.
- Fat: 18g – Healthy fats from olive oil and cheeses.
- Fiber: 6g – Supports digestion and gut health.
- Vitamin Content: High in iron and calcium, especially with greens added.
Healthier Alternatives
Swap ricotta for Greek yogurt to slash calories while maintaining creaminess. Use ground turkey instead of chicken for a leaner protein option. For a low-carb twist, replace pasta with zucchini noodles and reduce carbs by 70% without losing the comforting flavor profile. These adjustments keep the dish nutritious and delicious.
Serving Suggestions
Serve hot with a side salad dressed in balsamic vinaigrette for crunch. Pair with garlic bread for extra indulgence, or a light white wine like Pinot Grigio to complement the Italian flavors. Leftovers make great lunch bowls topped with avocado.
Common Mistakes
Overcooking pasta can lead to mushiness – always aim for al dente. Not seasoning chicken adequately results in bland dish; taste and adjust. Burning garlic means bitterness; keep heat medium and stir constantly.
Storing Tips
Store in airtight containers in the fridge for up to 4 days. Reheat in microwave with a splash of milk to revive creaminess. Freezes well for 2 months; thaw overnight and bake at 350°F for 15 minutes.
Conclusion
In summary, this Baked Chicken Ricotta Pasta is a wholesome, flavorful dish that combines easy ingredients into something extraordinary. With tender chicken, creamy ricotta, and whole wheat pasta, it’s perfect for any occasion. Try it tonight and elevate your dinner game!
Ready to cook? Hit the share button and tag a friend! If you loved this recipe, check out our other pasta ideas on leosfoods.com.
FAQs
Can I use fresh pasta instead of dried?
Yes, fresh pasta cooks faster—about 2-3 minutes—so adjust accordingly to avoid sogginess.
Is this recipe gluten-free?
Not inherently, but swapping whole wheat pasta for a gluten-free alternative works perfectly.
How can I make it spicier?
Add red pepper flakes to the sauce or chicken seasoning for a kick without overpowering flavors.
Can I prepare this ahead?
Assemble everything except baking; store covered and bake when ready for the best texture.
Creamy Ricotta Chicken Pasta
ThisCreamy Ricotta Chicken Pastacombines tender chicken bites, velvety ricotta cheese, and perfectly cooked whole wheat pasta for a satisfying and wholesome meal. The optional addition of spinach or kale brings a nutritious touch, while the blend of Italian seasoning and garlic infuses the dish with rich flavor. Perfect for weeknights or special occasions!
Ingredients
- For the pasta:12 ozwhole wheat pasta (penne or tortiglioni)Water for boilingSalt for pasta waterFor the chicken and sauce:1lb chicken breast, cut into bite-sized pieces2 tbspolive oil3cloves garlic, minced1 cupricotta cheese½ cupgrated Parmesan cheese½ cupchicken broth (or reserved pasta water)½ cupheavy cream (optional, for extra creaminess)1 tspItalian seasoning¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)For garnish:Fresh basil or parsleyAdditional Parmesan cheese
- 12 ozwhole wheat pasta (penne or tortiglioni)Water for boilingSalt for pasta water
- Water for boilingSalt for pasta water
- Salt for pasta water
- For the chicken and sauce:1lb chicken breast, cut into bite-sized pieces2 tbspolive oil3cloves garlic, minced1 cupricotta cheese½ cupgrated Parmesan cheese½ cupchicken broth (or reserved pasta water)½ cupheavy cream (optional, for extra creaminess)1 tspItalian seasoning¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)For garnish:Fresh basil or parsleyAdditional Parmesan cheese
- 1lb chicken breast, cut into bite-sized pieces2 tbspolive oil3cloves garlic, minced1 cupricotta cheese½ cupgrated Parmesan cheese½ cupchicken broth (or reserved pasta water)½ cupheavy cream (optional, for extra creaminess)1 tspItalian seasoning¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)
- 2 tbspolive oil3cloves garlic, minced1 cupricotta cheese½ cupgrated Parmesan cheese½ cupchicken broth (or reserved pasta water)½ cupheavy cream (optional, for extra creaminess)1 tspItalian seasoning¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)
- 3cloves garlic, minced1 cupricotta cheese½ cupgrated Parmesan cheese½ cupchicken broth (or reserved pasta water)½ cupheavy cream (optional, for extra creaminess)1 tspItalian seasoning¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)
- 1 cupricotta cheese½ cupgrated Parmesan cheese½ cupchicken broth (or reserved pasta water)½ cupheavy cream (optional, for extra creaminess)1 tspItalian seasoning¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)
- ½ cupgrated Parmesan cheese½ cupchicken broth (or reserved pasta water)½ cupheavy cream (optional, for extra creaminess)1 tspItalian seasoning¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)
- ½ cupchicken broth (or reserved pasta water)½ cupheavy cream (optional, for extra creaminess)1 tspItalian seasoning¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)
- ½ cupheavy cream (optional, for extra creaminess)1 tspItalian seasoning¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)
- 1 tspItalian seasoning¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)
- ¼ tspred pepper flakes (optional)Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)
- Salt and black pepper, to taste2 cupsfresh spinach or kale (optional)
- 2 cupsfresh spinach or kale (optional)
- For garnish:Fresh basil or parsleyAdditional Parmesan cheese
- Fresh basil or parsleyAdditional Parmesan cheese
- Additional Parmesan cheese
Instructions
- 1️⃣Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente.Reserve ½ cup of pasta water, then drain the pasta and set aside.2️⃣Cook the Chicken:Heat olive oil in a large skillet over medium heat.Add the chicken pieces, season with salt and black pepper, and cook for 6-8 minutes until golden brown and fully cooked.Remove the chicken from the skillet and set aside.3️⃣Prepare the Ricotta Cream Sauce:In the same skillet, add minced garlic and sauté for about 1 minute, until fragrant.Reduce the heat to medium-low. Add the ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth.Mix in Italian seasoning, red pepper flakes (if desired), and adjust with salt and pepper to taste.4️⃣Combine Pasta, Chicken, and Sauce:Return the cooked chicken to the skillet, stirring to coat in the sauce.Add the cooked pasta and toss everything together.If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.5️⃣Add Greens (Optional):Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- Reserve ½ cup of pasta water, then drain the pasta and set aside.2️⃣Cook the Chicken:Heat olive oil in a large skillet over medium heat.Add the chicken pieces, season with salt and black pepper, and cook for 6-8 minutes until golden brown and fully cooked.Remove the chicken from the skillet and set aside.3️⃣Prepare the Ricotta Cream Sauce:In the same skillet, add minced garlic and sauté for about 1 minute, until fragrant.Reduce the heat to medium-low. Add the ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth.Mix in Italian seasoning, red pepper flakes (if desired), and adjust with salt and pepper to taste.4️⃣Combine Pasta, Chicken, and Sauce:Return the cooked chicken to the skillet, stirring to coat in the sauce.Add the cooked pasta and toss everything together.If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.5️⃣Add Greens (Optional):Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- 2️⃣Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.Add the chicken pieces, season with salt and black pepper, and cook for 6-8 minutes until golden brown and fully cooked.Remove the chicken from the skillet and set aside.3️⃣Prepare the Ricotta Cream Sauce:In the same skillet, add minced garlic and sauté for about 1 minute, until fragrant.Reduce the heat to medium-low. Add the ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth.Mix in Italian seasoning, red pepper flakes (if desired), and adjust with salt and pepper to taste.4️⃣Combine Pasta, Chicken, and Sauce:Return the cooked chicken to the skillet, stirring to coat in the sauce.Add the cooked pasta and toss everything together.If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.5️⃣Add Greens (Optional):Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- Add the chicken pieces, season with salt and black pepper, and cook for 6-8 minutes until golden brown and fully cooked.Remove the chicken from the skillet and set aside.3️⃣Prepare the Ricotta Cream Sauce:In the same skillet, add minced garlic and sauté for about 1 minute, until fragrant.Reduce the heat to medium-low. Add the ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth.Mix in Italian seasoning, red pepper flakes (if desired), and adjust with salt and pepper to taste.4️⃣Combine Pasta, Chicken, and Sauce:Return the cooked chicken to the skillet, stirring to coat in the sauce.Add the cooked pasta and toss everything together.If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.5️⃣Add Greens (Optional):Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- Remove the chicken from the skillet and set aside.
- 3️⃣Prepare the Ricotta Cream Sauce:In the same skillet, add minced garlic and sauté for about 1 minute, until fragrant.Reduce the heat to medium-low. Add the ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth.Mix in Italian seasoning, red pepper flakes (if desired), and adjust with salt and pepper to taste.4️⃣Combine Pasta, Chicken, and Sauce:Return the cooked chicken to the skillet, stirring to coat in the sauce.Add the cooked pasta and toss everything together.If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.5️⃣Add Greens (Optional):Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- In the same skillet, add minced garlic and sauté for about 1 minute, until fragrant.Reduce the heat to medium-low. Add the ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth.Mix in Italian seasoning, red pepper flakes (if desired), and adjust with salt and pepper to taste.4️⃣Combine Pasta, Chicken, and Sauce:Return the cooked chicken to the skillet, stirring to coat in the sauce.Add the cooked pasta and toss everything together.If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.5️⃣Add Greens (Optional):Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- Reduce the heat to medium-low. Add the ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth.
- Mix in Italian seasoning, red pepper flakes (if desired), and adjust with salt and pepper to taste.4️⃣Combine Pasta, Chicken, and Sauce:Return the cooked chicken to the skillet, stirring to coat in the sauce.Add the cooked pasta and toss everything together.If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.5️⃣Add Greens (Optional):Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- 4️⃣Combine Pasta, Chicken, and Sauce:Return the cooked chicken to the skillet, stirring to coat in the sauce.Add the cooked pasta and toss everything together.If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.5️⃣Add Greens (Optional):Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- Return the cooked chicken to the skillet, stirring to coat in the sauce.
- Add the cooked pasta and toss everything together.If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.5️⃣Add Greens (Optional):Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- If the sauce feels too thick, gradually add reserved pasta water until it reaches your preferred consistency.5️⃣Add Greens (Optional):Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- 5️⃣Add Greens (Optional):
- Stir in fresh spinach or kale and cook for 2-3 minutes, just until wilted.6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- 6️⃣Serve and Garnish:Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
- Plate the pasta, garnish with fresh basil or parsley, and sprinkle extra Parmesan cheese on top. Serve immediately while warm and creamy.
Notes
Whole wheat pasta adds a hearty texture and extra fiber to this dish.For a vegetarian version, skip the chicken and add more greens or sautéed mushrooms.The heavy cream is optional but makes the sauce extra rich and indulgent.
For a vegetarian version, skip the chicken and add more greens or sautéed mushrooms.The heavy cream is optional but makes the sauce extra rich and indulgent.
The heavy cream is optional but makes the sauce extra rich and indulgent.
