Description
Indulge in this comforting Italian-American dish that brings restaurant-quality flavors to your dinner table in under thirty minutes. This creamy chicken pasta features tender chicken breasts tossed with al dente penne in a luxurious, velvety sauce made from a blend of fresh ricotta and sharp Parmesan. It is the perfect weeknight meal that combines ease, affordability, and a rich, mild flavor profile that everyone in the family will adore.
Ingredients
300g (10 oz) Penne pasta
2 pieces Chicken breasts, thinly sliced
1 tbsp Extra virgin olive oil
3 cloves Garlic, minced
1 cup Ricotta cheese
1/2 cup Heavy cream
1/2 cup Parmesan cheese, freshly grated
1 tsp Italian herbs (dried oregano and basil)
1/2 tsp Chili flakes (optional)
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta until al dente; drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add the sliced chicken breasts, season with salt and pepper, and cook for 5 to 7 minutes until golden and cooked through; remove and set aside.
In the same skillet, add the minced garlic and sauté until fragrant.
Stir in the ricotta, heavy cream, Italian herbs, and chili flakes, cooking on low until the sauce is smooth and simmering.
Fold the parmesan cheese into the sauce until melted and incorporated.
Return the chicken to the skillet and toss in the cooked pasta, stirring to coat every noodle thoroughly.
Serve warm, topped with extra parmesan if desired.
Notes
Substitute penne with rigatoni if you prefer a heartier noodle shape. For a lighter sauce, use half and half instead of heavy cream. Always grate your parmesan from a block for better melting consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American