Warm, creamy, and utterly comforting—these 18 chicken and ricotta pasta dishes are about to become your new weeknight heroes. Perfect for busy home cooks craving something delicious without the fuss, each recipe promises rich flavors and simple satisfaction. Ready to dive into a world of cozy dinners? Let’s explore these delightful twists on a classic favorite!
Spinach and Ricotta Stuffed Chicken Breast
Just when you think chicken breast can’t get any better, you stuff it with creamy ricotta and fresh spinach. It’s a simple way to turn a weeknight staple into something special. You’ll love how the flavors melt together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 4
– Fresh spinach – 2 cups
– Whole milk ricotta cheese – 1 cup
– Garlic – 2 cloves, minced
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Italian seasoning – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken breasts dry with paper towels.
3. Use a sharp knife to cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
4. In a medium bowl, combine the spinach, ricotta, minced garlic, ½ tsp salt, and ¼ tsp black pepper.
5. Stuff each chicken pocket evenly with the spinach-ricotta mixture.
6. Secure the openings with toothpicks to prevent the filling from leaking out.
7. Rub the outside of each chicken breast with olive oil.
8. Season the outside with the remaining ½ tsp salt, ¼ tsp black pepper, and Italian seasoning.
9. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
10. Place the chicken breasts in the hot skillet and sear for 3-4 minutes per side, until golden brown.
11. Transfer the skillet directly to the preheated oven.
12. Bake for 18-20 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
13. Remove the skillet from the oven and let the chicken rest for 5 minutes before removing the toothpicks and slicing.
You get juicy chicken with a creamy, herby center in every bite. The ricotta stays wonderfully moist while the spinach adds a fresh pop. Try serving it over a bed of lemon orzo or with a simple side salad for a complete meal.
Lemon Ricotta Chicken Pasta
Zesty, creamy, and ready in under 30 minutes—this lemon ricotta chicken pasta is the perfect weeknight dinner. You’ll love how the bright lemon and rich ricotta come together with tender chicken and pasta. It’s a simple, satisfying meal that feels fancy without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Pasta – 12 oz
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Lemon – 1
– Ricotta cheese – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. While the water heats, cut the chicken breast into 1-inch cubes and season with ½ tsp salt and ¼ tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken to the skillet in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F).
5. Tip: Don’t overcrowd the skillet—cook in batches if needed to ensure browning.
6. While the chicken cooks, add the pasta to the boiling water and cook according to package directions until al dente, usually 8–10 minutes.
7. Remove the cooked chicken from the skillet and set aside on a plate.
8. Reduce the skillet heat to medium and add the remaining 1 tbsp olive oil.
9. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant but not browned.
10. Zest the lemon and juice half of it directly into the skillet, stirring to combine.
11. Tip: Use a microplane for fine zest to distribute flavor evenly.
12. Drain the pasta, reserving ½ cup of the pasta water.
13. Return the skillet to low heat and add the ricotta cheese, stirring until smooth and warmed through, about 2 minutes.
14. Add the cooked pasta, chicken, and ¼ cup of the reserved pasta water to the skillet, tossing to coat everything in the sauce.
15. Tip: Add more pasta water a tablespoon at a time if the sauce seems too thick.
16. Chop the fresh parsley and stir it into the pasta along with the remaining ½ tsp salt and ¼ tsp black pepper.
17. Serve immediately.
A creamy, tangy delight, this pasta boasts a velvety sauce from the ricotta that clings to every noodle. The lemon brightens each bite, while the tender chicken adds hearty substance. Try it with a sprinkle of red pepper flakes for a spicy kick or alongside a crisp green salad for a complete meal.
Creamy Ricotta and Chicken Lasagna
Kick back and get ready for a cozy dinner that’s easier than you think. This creamy ricotta and chicken lasagna is a comforting twist on the classic—perfect for a weeknight crowd or a lazy weekend. You’ll love how the ricotta keeps it light while the chicken adds heartiness.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Lasagna noodles – 12 sheets
– Chicken breast – 1 lb, cooked and shredded
– Ricotta cheese – 2 cups
– Mozzarella cheese – 2 cups, shredded
– Marinara sauce – 3 cups
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium heat, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Add 1 lb shredded chicken breast to the skillet and stir to combine with the garlic.
4. Pour 3 cups marinara sauce into the skillet, season with 1 tsp salt and ½ tsp black pepper, and simmer for 5 minutes.
5. In a bowl, mix 2 cups ricotta cheese until smooth.
6. Spread a thin layer of the chicken-sauce mixture on the bottom of a 9×13-inch baking dish.
7. Place 4 lasagna noodles over the sauce in a single layer.
8. Spread half of the ricotta mixture evenly over the noodles.
9. Sprinkle ⅓ of the shredded mozzarella cheese over the ricotta.
10. Repeat the layers: add more sauce, 4 noodles, the remaining ricotta, another ⅓ of mozzarella, and the remaining sauce.
11. Top with the final 4 noodles and the remaining mozzarella cheese.
12. Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
14. Let the lasagna rest for 10 minutes before slicing.
15. Serve warm.
Rich and creamy, this lasagna has a tender texture from the ricotta and a savory depth from the chicken. The layers meld together beautifully after resting, making each slice hold its shape. Try pairing it with a simple green salad or garlic bread for a complete meal that’s sure to satisfy.
Ricotta-Stuffed Chicken with Sun-Dried Tomatoes
Haven’t you ever wanted a chicken dinner that feels fancy but is secretly easy? This ricotta-stuffed version with sun-dried tomatoes is exactly that—a juicy, flavorful main that comes together with minimal fuss. You’ll love how the creamy filling keeps everything moist.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breasts – 4
– Ricotta cheese – 1 cup
– Sun-dried tomatoes – ½ cup
– Garlic – 2 cloves
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken breasts dry with paper towels.
3. Use a sharp knife to cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
4. Mince the garlic cloves finely.
5. Chop the sun-dried tomatoes into small pieces.
6. In a bowl, combine the ricotta cheese, minced garlic, chopped sun-dried tomatoes, ½ tsp salt, and ¼ tsp black pepper.
7. Spoon the ricotta mixture evenly into the pockets of the chicken breasts.
8. Secure the openings of the chicken pockets with toothpicks.
9. Rub the outside of each chicken breast with olive oil.
10. Season the outside of the chicken breasts with the remaining ½ tsp salt and ¼ tsp black pepper.
11. Place the chicken breasts in a baking dish.
12. Bake the chicken in the preheated oven for 25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
13. Let the chicken rest for 5 minutes before removing the toothpicks and serving.
Zesty from the tomatoes and garlic, the chicken stays incredibly tender thanks to the ricotta seal. The filling oozes out slightly when you cut into it, making every bite creamy and savory. Try serving it over a bed of wilted spinach or with a simple side of roasted potatoes to soak up the juices.
Garlic Butter Chicken with Whipped Ricotta
Finally, a cozy weeknight dinner that feels fancy without the fuss. You get juicy chicken in a garlicky butter sauce, all piled on top of pillowy whipped ricotta. It’s the kind of meal that makes you feel like you really have your life together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breasts – 1.5 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Unsalted butter – 4 tbsp
– Garlic – 4 cloves, minced
– Chicken broth – ½ cup
– Heavy cream – ¼ cup
– Whole milk ricotta cheese – 1 cup
– Lemon – 1
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the 1.5 lbs of chicken breasts completely dry with paper towels.
2. Season both sides of the chicken evenly with 1 tsp of salt and ½ tsp of black pepper.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the seasoned chicken breasts to the hot skillet. Cook for 5-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown. Remove the chicken to a plate and cover loosely with foil.
5. Reduce the skillet heat to medium. Add 4 tbsp of unsalted butter to the pan drippings.
6. Once the butter is melted, add the 4 cloves of minced garlic. Cook for 1 minute, stirring constantly, until fragrant but not browned.
7. Pour in ½ cup of chicken broth and ¼ cup of heavy cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 3-4 minutes until it thickens slightly.
8. While the sauce simmers, place 1 cup of whole milk ricotta cheese in a medium bowl. Zest the entire lemon into the bowl, then cut it in half and squeeze in the juice from one half.
9. Using a hand mixer or a whisk, whip the ricotta, lemon zest, and juice on medium-high speed for 1-2 minutes until light and fluffy. (Tip: For the fluffiest texture, make sure your ricotta is at room temperature.)
10. Slice the cooked chicken breasts against the grain.
11. Return the sliced chicken and any accumulated juices to the skillet with the garlic butter sauce. Toss gently to coat and heat through for 1 minute. (Tip: Letting the chicken rest before slicing keeps it incredibly juicy.)
12. Turn off the heat and stir in the 2 tbsp of chopped fresh parsley. (Tip: Adding the parsley off the heat keeps its color vibrant and flavor fresh.)
13. To serve, spread a generous scoop of the whipped lemon ricotta on each plate. Top with the garlic butter chicken and spoon the extra sauce over everything.
Just look at that creamy ricotta melting into the rich, garlicky sauce. The chicken stays wonderfully tender, and the bright lemon in the ricotta cuts through the richness perfectly. Try it over a bed of roasted asparagus or with some crusty bread to soak up every last drop of that incredible butter sauce.
Chicken and Ricotta Meatballs in Marinara
Wondering what to make for dinner that’s cozy, comforting, and a little fancy without the fuss? These chicken and ricotta meatballs in marinara are your answer—they’re tender, flavorful, and perfect for a weeknight win or a casual gathering. You’ll love how the ricotta keeps them juicy and light, simmered in a simple, savory sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground chicken – 1 lb
– Ricotta cheese – ½ cup
– Egg – 1
– Breadcrumbs – ¼ cup
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Marinara sauce – 24 oz jar
Instructions
1. In a large bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, garlic powder, salt, and black pepper.
2. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
3. Roll the mixture into 1-inch meatballs, placing them on a plate; you should get about 20 meatballs.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the meatballs in a single layer, working in batches if needed to avoid crowding.
6. Cook the meatballs for 3–4 minutes per side, turning once, until golden brown on all sides.
7. Pour the marinara sauce into the skillet, scraping up any browned bits from the bottom for extra flavor.
8. Reduce the heat to low, cover the skillet, and simmer the meatballs in the sauce for 15 minutes, until cooked through to an internal temperature of 165°F.
9. Remove the skillet from the heat and let it rest for 5 minutes before serving.
So, you’ve got these pillowy-soft meatballs that soak up the rich marinara, with a hint of garlic and creamy ricotta in every bite. Serve them over spaghetti or polenta, or tuck them into a crusty roll for a meatball sub that’ll have everyone asking for seconds.
Baked Ricotta and Chicken Cannelloni
Wondering what to make for a cozy dinner that feels fancy but is actually simple? This baked ricotta and chicken cannelloni is your answer. It’s creamy, comforting, and perfect for feeding a crowd without spending all day in the kitchen.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– Cannelloni pasta tubes – 12
– Cooked shredded chicken – 2 cups
– Whole milk ricotta cheese – 15 ounces
– Grated Parmesan cheese – 1 cup
– Large egg – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Garlic cloves – 3, minced
– Crushed tomatoes – 24 ounces
– Dried oregano – 1 tsp
– Shredded mozzarella cheese – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine the shredded chicken, ricotta cheese, ½ cup of Parmesan cheese, egg, ½ tsp salt, and ¼ tsp black pepper. Mix until fully blended.
3. Spoon the chicken and ricotta mixture into the cannelloni tubes, filling each one evenly. Tip: Use a piping bag or a small spoon to make filling easier and less messy.
4. Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
5. Stir in the crushed tomatoes, oregano, remaining ½ tsp salt, and ¼ tsp black pepper. Simmer for 10 minutes, stirring occasionally.
6. Spread half of the tomato sauce in the bottom of a 9×13 inch baking dish.
7. Arrange the filled cannelloni tubes in a single layer over the sauce.
8. Pour the remaining tomato sauce over the cannelloni, covering them completely.
9. Sprinkle the shredded mozzarella cheese and remaining ½ cup of Parmesan cheese evenly on top.
10. Cover the baking dish with aluminum foil and bake for 30 minutes. Tip: Covering with foil helps the pasta cook through without drying out the cheese.
11. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly. Tip: Let it rest for 5 minutes after baking so the filling sets and is easier to serve.
12. Done! The cannelloni come out tender with a creamy, savory filling and a rich, tangy tomato sauce. Delicious served with a simple green salad or garlic bread for a complete meal that’s sure to impress.
Herbed Ricotta Chicken Flatbread
Just when you need a quick, impressive dinner, this herbed ricotta chicken flatbread comes to the rescue. It’s a simple, satisfying meal that feels fancy without the fuss.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Naan bread – 2 pieces
– Boneless, skinless chicken breast – 1 (about 8 oz)
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Ricotta cheese – ½ cup
– Fresh basil – 2 tbsp, chopped
– Fresh parsley – 1 tbsp, chopped
– Garlic powder – ½ tsp
– Lemon juice – 1 tsp
– Shredded mozzarella cheese – ½ cup
Instructions
1. Preheat your oven to 400°F.
2. Place the chicken breast on a cutting board and pat it dry with a paper towel.
3. Drizzle the chicken with ½ tbsp of olive oil, then season evenly with ¼ tsp salt and ⅛ tsp black pepper.
4. Heat a skillet over medium-high heat, then add the chicken.
5. Cook the chicken for 5-6 minutes per side, until it reaches an internal temperature of 165°F and the outside is golden brown.
6. Remove the chicken from the skillet and let it rest on a plate for 5 minutes to keep it juicy.
7. While the chicken rests, place the naan bread on a baking sheet.
8. In a small bowl, mix the ricotta cheese, chopped basil, chopped parsley, garlic powder, lemon juice, and the remaining ¼ tsp salt and ⅛ tsp black pepper until well combined.
9. Spread the herbed ricotta mixture evenly over the naan bread, leaving a small border around the edges.
10. Thinly slice or shred the rested chicken and distribute it over the ricotta layer.
11. Sprinkle the shredded mozzarella cheese evenly over the chicken.
12. Bake in the preheated oven for 8-10 minutes, until the cheese is melted and bubbly and the edges of the naan are lightly crisp.
13. Remove from the oven and let cool for 2-3 minutes before slicing.
Enjoy the creamy, herbed ricotta paired with tender chicken and melted mozzarella on a crisp naan base. Each bite offers a delightful contrast of textures, and you can easily customize it by adding a drizzle of balsamic glaze or a side salad for a complete meal.
Ricotta and Chicken Stuffed Peppers
Ready for a cozy, satisfying dinner that feels fancy but is totally doable on a busy weeknight? These ricotta and chicken stuffed peppers are your new go-to—they’re creamy, savory, and packed with protein, all baked into sweet bell peppers that hold everything together perfectly. You’ll love how the flavors meld into a comforting, family-friendly meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Bell peppers – 4 large
– Cooked chicken breast – 2 cups, shredded
– Ricotta cheese – 1 cup
– Mozzarella cheese – 1 cup, shredded
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
2. Cut the tops off the bell peppers, remove the seeds and membranes, and place them upright in the baking dish.
3. In a medium bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, minced garlic, salt, and black pepper—mix until evenly incorporated.
4. Spoon the chicken and ricotta mixture into each bell pepper, packing it down gently to fill them completely.
5. Drizzle the olive oil over the stuffed peppers to help them brown and prevent drying out.
6. Sprinkle the remaining mozzarella cheese on top of each pepper for a golden, cheesy crust.
7. Bake the peppers in the preheated oven for 30–35 minutes, until the peppers are tender and the cheese is bubbly and lightly browned.
8. Remove from the oven and let the peppers rest for 5 minutes before serving to allow the filling to set.
9. Serve warm directly from the baking dish.
Soft and slightly charred peppers cradle a rich, creamy filling that’s both hearty and light, with the ricotta adding a smooth texture against the savory chicken. Try topping them with fresh herbs like basil or a drizzle of balsamic glaze for an extra pop of flavor—they’re perfect as a standalone meal or paired with a simple side salad.
Chicken Piccata with Lemon Ricotta Sauce
Picture this: a cozy weeknight where you want something special but don’t want to spend hours in the kitchen. That’s where this chicken piccata with a creamy lemon ricotta sauce comes in—it’s elegant enough for guests but simple enough for any Tuesday.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breasts – 2 large
– Flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Butter – 4 tbsp
– Garlic – 3 cloves
– Chicken broth – 1 cup
– Lemon juice – ¼ cup
– Capers – 2 tbsp
– Ricotta cheese – 1 cup
– Parsley – 2 tbsp
Instructions
1. Place the chicken breasts on a cutting board and slice each one horizontally into two thin cutlets.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the chicken cutlets to the skillet and cook for 4–5 minutes per side, until golden brown and cooked through.
6. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
7. In the same skillet, melt 2 tbsp of butter over medium heat.
8. Add the minced garlic and sauté for 1 minute, until fragrant.
9. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
10. Stir in the capers and simmer the sauce for 3–4 minutes, until slightly reduced.
11. Whisk in the ricotta cheese until the sauce is smooth and creamy.
12. Add the remaining 2 tbsp of butter and stir until melted and incorporated.
13. Return the chicken to the skillet, spooning the sauce over the top.
14. Cook for 2–3 minutes, until the chicken is heated through.
15. Garnish with chopped parsley before serving.
Velvety and bright, the lemon ricotta sauce clings to the tender chicken with a tangy kick from the capers. Serve it over a bed of pasta or with crusty bread to soak up every last drop—it’s a dish that feels indulgent but comes together in a flash.
One-Pot Chicken and Ricotta Orzo
Now, picture this: you’re craving something cozy but don’t want a sink full of dishes. This one-pot wonder is your answer—creamy, comforting, and ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breast – 1 lb, cubed
– Orzo – 1 cup
– Ricotta cheese – 1 cup
– Chicken broth – 2 cups
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 2 tbsp of olive oil in a large pot over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb of cubed chicken breast and cook for 5–7 minutes, stirring occasionally, until browned on all sides.
3. Stir in 2 cloves of minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Pour in 2 cups of chicken broth and 1 cup of orzo, then bring to a boil.
5. Reduce heat to low, cover the pot, and simmer for 10 minutes, stirring halfway through to prevent sticking.
6. Remove from heat and stir in 1 cup of ricotta cheese until fully melted and creamy.
7. Season with 1 tsp of salt and ½ tsp of black pepper, mixing well to combine.
8. Let sit covered for 5 minutes off the heat to thicken before serving.
For a velvety finish, the ricotta melts into the orzo, creating a rich, creamy texture with tender chicken bites. Feel free to top it with fresh herbs or a squeeze of lemon for a bright twist—it’s perfect as a quick weeknight dinner or a cozy meal prep option.
Ricotta Chicken Pizza with Arugula
Sometimes you just need a pizza that feels fancy but is actually super easy to pull together. This ricotta chicken pizza with arugula is exactly that—a creamy, savory, and fresh combo that’s perfect for a quick weeknight dinner or a casual get-together with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Pizza dough – 1 lb
– Olive oil – 2 tbsp
– Chicken breast – 1 lb
– Salt – 1 tsp
– Black pepper – ½ tsp
– Ricotta cheese – 1 cup
– Garlic – 2 cloves
– Mozzarella cheese – 1 cup
– Arugula – 2 cups
– Lemon juice – 1 tbsp
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface into a 12-inch circle, about ¼-inch thick.
3. Brush the dough with 1 tbsp of olive oil, leaving a ½-inch border around the edges for the crust.
4. Season the chicken breast with ½ tsp of salt and ¼ tsp of black pepper on both sides.
5. Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat until shimmering.
6. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
7. Let the chicken rest for 5 minutes, then slice it into thin strips.
8. In a small bowl, mix the ricotta cheese, minced garlic, remaining ½ tsp of salt, and remaining ¼ tsp of black pepper until combined.
9. Spread the ricotta mixture evenly over the prepared pizza dough, avoiding the crust border.
10. Top the ricotta with the sliced chicken and sprinkle the mozzarella cheese over everything.
11. Carefully transfer the pizza to the preheated stone or baking sheet and bake for 12-14 minutes until the crust is golden and the cheese is bubbly and slightly browned.
12. While the pizza bakes, toss the arugula with the lemon juice in a bowl.
13. Remove the pizza from the oven and let it cool for 2-3 minutes to set.
14. Top the warm pizza with the dressed arugula just before serving.
The creamy ricotta base melts into the crispy crust, while the juicy chicken and fresh, peppery arugula add layers of texture and brightness. Try drizzling it with a bit of hot honey or serving it alongside a simple salad for a complete meal that’s sure to impress.
Creamy Chicken and Ricotta Risotto
Venture into a cozy, comforting meal that’s perfect for a chilly evening. This creamy chicken and ricotta risotto feels indulgent yet comes together easily, making it a weeknight favorite you’ll want to make again and again.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Boneless, skinless chicken breasts – 1 lb, diced
– Onion – 1 medium, finely chopped
– Arborio rice – 1 ½ cups
– Chicken broth – 4 cups, warmed
– Ricotta cheese – 1 cup
– Parmesan cheese – ½ cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through; remove and set aside.
3. In the same skillet, add remaining 1 tbsp olive oil and reduce heat to medium.
4. Add chopped onion and cook for 3–4 minutes, stirring frequently, until softened and translucent.
5. Stir in Arborio rice and toast for 1–2 minutes until grains are lightly golden and fragrant.
6. Pour in 1 cup warmed chicken broth and simmer, stirring constantly, until liquid is mostly absorbed, about 3–4 minutes.
7. Repeat adding broth 1 cup at a time, stirring continuously after each addition until absorbed, for about 20–25 minutes total; the rice should be tender but slightly firm to the bite.
8. Return cooked chicken to the skillet and stir to combine.
9. Remove skillet from heat and fold in ricotta cheese, grated Parmesan, salt, and black pepper until creamy and well incorporated.
10. Let risotto rest off heat for 2 minutes to thicken slightly before serving.
Here’s a dish that’s luxuriously creamy with a subtle tang from the ricotta, balanced by savory chicken and Parmesan. Serve it immediately for the best texture, or garnish with fresh herbs like parsley for a bright finish—it’s hearty enough to stand alone but pairs wonderfully with a simple green salad.
Chicken and Ricotta Ravioli in Brown Butter Sage
Nothing says cozy comfort like homemade pasta, especially when it’s stuffed with creamy ricotta and tender chicken. You’ll love how the brown butter sage sauce ties everything together with its nutty aroma and earthy flavor—it’s restaurant-quality but totally doable in your own kitchen.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Eggs – 2 large
– Salt – 1 tsp
– Cooked chicken breast – 1 cup, shredded
– Ricotta cheese – 1 cup
– Parmesan cheese – ½ cup, grated
– Unsalted butter – ½ cup
– Fresh sage leaves – 8
– Black pepper – ¼ tsp
Instructions
1. Combine 2 cups all-purpose flour, 2 large eggs, and ½ tsp salt on a clean surface, kneading for 8-10 minutes until a smooth dough forms. Tip: Let the dough rest under a damp towel for 30 minutes to relax the gluten for easier rolling.
2. Roll the dough into thin sheets using a pasta machine or rolling pin until about ⅛-inch thick.
3. Mix 1 cup cooked chicken breast, 1 cup ricotta cheese, ½ cup Parmesan cheese, ½ tsp salt, and ¼ tsp black pepper in a bowl.
4. Place teaspoon-sized mounds of the filling 2 inches apart on one dough sheet, cover with another sheet, and press around the edges to seal, cutting into ravioli with a knife or cutter.
5. Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes until they float to the surface. Tip: Don’t overcrowd the pot—cook in batches to prevent sticking.
6. Melt ½ cup unsalted butter in a skillet over medium heat, swirling until it turns golden brown and smells nutty, about 3-4 minutes.
7. Add 8 fresh sage leaves to the brown butter and fry for 30 seconds until crisp. Tip: Remove the skillet from heat immediately after frying the sage to avoid burning the butter.
8. Toss the cooked ravioli in the brown butter sage sauce to coat evenly.
Vibrant and satisfying, these ravioli boast a tender pasta shell with a creamy, savory filling that melts in your mouth. The brown butter adds a rich, toasty depth, while the crispy sage gives a delightful herbal crunch—try serving them with a sprinkle of extra Parmesan and a side of roasted vegetables for a complete meal.
Ricotta-Stuffed Chicken Parmesan
Haven’t you ever wanted to elevate classic chicken parmesan? This ricotta-stuffed version is the cozy, impressive dinner you need in your life. It’s surprisingly simple to make and feels like a restaurant-quality meal at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 4
– Ricotta cheese – 1 cup
– Mozzarella cheese, shredded – 1 cup
– Parmesan cheese, grated – ½ cup
– Egg – 1
– Italian breadcrumbs – 1 cup
– All-purpose flour – ½ cup
– Marinara sauce – 2 cups
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Place a chicken breast between two pieces of plastic wrap and pound it to an even ½-inch thickness using a meat mallet or rolling pin. Repeat with all breasts.
3. In a medium bowl, combine the ricotta cheese, ½ cup of the mozzarella cheese, ¼ cup of the parmesan cheese, the egg, ½ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder. Mix until fully combined.
4. Spoon about ¼ cup of the ricotta mixture onto the center of each pounded chicken breast.
5. Fold the sides of the chicken over the filling and secure with 2-3 toothpicks to create a stuffed bundle. Tip: Don’t overfill, or the cheese may leak during cooking.
6. Set up three shallow dishes: place the flour mixed with the remaining ½ tsp salt and ½ tsp garlic powder in the first, a beaten egg in the second, and the breadcrumbs mixed with the remaining ¼ cup parmesan cheese in the third.
7. Dredge each stuffed chicken bundle first in the flour, shaking off excess, then dip in the egg, and finally coat thoroughly in the breadcrumb mixture. Tip: Use one hand for dry ingredients and one for wet to keep things less messy.
8. Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
9. Carefully place the coated chicken bundles in the hot skillet. Cook for 3-4 minutes per side, or until golden brown.
10. Pour the marinara sauce evenly over and around the chicken in the skillet. Sprinkle the remaining ½ cup mozzarella cheese on top.
11. Transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until the chicken’s internal temperature reaches 165°F and the cheese is bubbly and lightly browned. Tip: Let it rest for 5 minutes after baking for easier slicing.
12. Carefully remove the toothpicks before serving.
So, what do you get? The chicken stays incredibly juicy, and the creamy ricotta center is a delightful surprise with every bite. Serve it over a bed of pasta or with a crisp green salad for a complete meal that’s sure to impress.
Chicken and Ricotta Calzones
Dinner just got a whole lot easier with these chicken and ricotta calzones. You get all the comfort of pizza in a neat, handheld package that’s perfect for busy weeknights or casual gatherings. They’re surprisingly simple to make, too, with a filling that comes together in minutes.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Pizza dough – 1 lb
– Cooked chicken – 2 cups, shredded
– Ricotta cheese – 1 cup
– Mozzarella cheese – 1 cup, shredded
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Egg – 1
– Marinara sauce – 1 cup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, minced garlic, and salt.
3. Divide the pizza dough into 4 equal pieces on a lightly floured surface.
4. Roll each piece into an 8-inch circle, about ¼-inch thick.
5. Spoon ½ cup of the chicken mixture onto one half of each dough circle, leaving a ½-inch border.
6. Fold the other half of the dough over the filling to create a half-moon shape.
7. Press the edges together firmly with your fingers to seal the calzone.
8. Crimp the sealed edge with a fork to ensure it doesn’t open during baking.
9. Whisk the egg with 1 tablespoon of water in a small bowl to make an egg wash.
10. Brush the top of each calzone with the egg wash for a golden-brown finish.
11. Cut 2-3 small slits in the top of each calzone with a knife to allow steam to escape.
12. Bake the calzones on the prepared baking sheet for 20-25 minutes, until they are puffed and golden brown.
13. Heat the marinara sauce in a small saucepan over medium heat for 5 minutes while the calzones bake.
14. Remove the calzones from the oven and let them cool for 5 minutes before serving.
15. Serve the calzones warm with the heated marinara sauce on the side for dipping.
These calzones turn out wonderfully crispy on the outside with a gooey, savory filling inside. The ricotta adds a creamy texture that pairs perfectly with the tender chicken and melted mozzarella. Try serving them with a simple side salad for a complete meal, or get creative by adding a sprinkle of red pepper flakes to the sauce for a little kick.
Pesto Chicken and Ricotta Gnocchi
Grab your skillet, because this pesto chicken and ricotta gnocchi is about to become your new favorite weeknight dinner. It’s creamy, herby, and comes together in under 30 minutes—perfect for when you want something impressive without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Store-bought gnocchi – 16 oz package
– Basil pesto – ½ cup
– Whole milk ricotta – 1 cup
– Chicken broth – ½ cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the chicken breast dry with paper towels and cut it into 1-inch cubes.
2. Season the chicken cubes evenly with the salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the chicken to the skillet in a single layer and cook for 5–6 minutes, turning occasionally, until all sides are golden brown and the internal temperature reaches 165°F.
5. Remove the cooked chicken from the skillet and set it aside on a plate.
6. In the same skillet, add the gnocchi directly from the package and cook for 3–4 minutes, stirring occasionally, until they start to turn golden.
7. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
8. Reduce the heat to medium-low and stir in the basil pesto and whole milk ricotta until the sauce is smooth and creamy, about 2 minutes.
9. Return the cooked chicken to the skillet and gently stir to coat everything in the sauce.
10. Simmer for 2–3 minutes until the sauce thickens slightly and the chicken is heated through.
Zesty and rich, this dish delivers tender chicken and pillowy gnocchi in a velvety pesto-ricotta sauce. Try serving it with a sprinkle of fresh Parmesan or a side of garlic bread to soak up every last drop—it’s comfort food that feels a little fancy.
Ricotta Chicken Tacos with Lime Crema
Nailing a weeknight dinner that feels special but doesn’t require a ton of effort is a win. You’re going to love these ricotta chicken tacos—they’re creamy, zesty, and come together in a flash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breasts – 1 lb
– Olive oil – 2 tbsp
– Chili powder – 1 tsp
– Ground cumin – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Ricotta cheese – 1 cup
– Lime – 1
– Sour cream – ½ cup
– Corn tortillas – 8
– Fresh cilantro – ¼ cup
Instructions
1. Pat the 1 lb of chicken breasts completely dry with paper towels.
2. Cut the chicken breasts into 1-inch cubes.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken cubes to the hot skillet in a single layer.
5. Cook the chicken for 5-7 minutes without moving it to get a good sear.
6. Flip each chicken piece and cook for another 5-7 minutes until the internal temperature reaches 165°F.
7. While the chicken cooks, zest the entire lime and then cut it in half.
8. In a small bowl, combine 1 cup of ricotta cheese, ½ cup of sour cream, the zest, and the juice from one lime half.
9. Whisk the lime crema until completely smooth.
10. Once the chicken is cooked, remove the skillet from the heat.
11. Sprinkle 1 tsp of chili powder, 1 tsp of ground cumin, ½ tsp of salt, and ¼ tsp of black pepper directly over the chicken in the skillet.
12. Toss the chicken in the skillet to coat it evenly with the spices.
13. Warm the 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
14. Chop ¼ cup of fresh cilantro leaves.
15. Assemble each taco by placing spiced chicken on a warm tortilla.
16. Top each taco with a generous spoonful of the lime crema.
17. Garnish each taco with the chopped cilantro.
Gorgeous, right? The ricotta crema is tangy and rich, perfectly cutting through the warmly spiced chicken. Try serving them with extra lime wedges for squeezing and a simple side of black beans for a complete meal that’s anything but boring.
Summary
Beyond delicious, these 19 creamy chicken and ricotta pasta recipes offer cozy comfort and easy elegance for any night. We hope you find a new family favorite! Give one a try this week, then drop a comment below telling us which you loved. Don’t forget to pin your top picks to save for later. Happy cooking!
