Creamy Ricotta Chicken Pasta Recipe
Creamy ricotta sauce with tender chicken and perfectly cooked pasta—quick, rich, and versatile. Perfect for weeknights or special gatherings.
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Cooking tools:
- Pot
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Instant-read thermometer
- Serving bowl
- Plate
- Airtight container
Ingredients
- 12 oz (340g) pasta (penne, fettuccine, or spaghetti work well)
- Salt (for boiling pasta water)
- 2 chicken breasts (boneless, skinless)
- 1 tablespoon olive oil
- Salt
- pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped (optional)
- 1 teaspoon dried basil (or fresh basil, finely chopped)
- 1 teaspoon lemon juice (optional, for a touch of brightness)
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