Ingredients

2 chicken breasts, sliced thin

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

8 oz short pasta (penne, rigatoni, or farfalle)

3 cloves garlic, minced

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

1/4 cup chicken broth or reserved pasta water (plus extra as needed)

Salt, to taste

Black pepper, to taste

Instructions

Step 1: Slice the chicken breasts into thin, bite-sized pieces to ensure quick and even cooking. Heat olive oil in a large skillet over medium heat, then add the chicken. Cook until golden and fully cooked, about 5 to 7 minutes. Season with salt and black pepper, but hold off adding herbs until later.

Step 2: While the chicken cooks, bring a pot of salted water to a boil. Add your chosen pasta and cook until al dente, following the package instructions. Reserve one cup of pasta water before draining to help adjust the sauce consistency later.

Step 3: In the same skillet with the cooked chicken, add the minced garlic and sauté until fragrant, about 1 minute. Reduce the heat to low and stir in the ricotta cheese along with a splash of chicken broth or reserved pasta water. Mix until the sauce is smooth and creamy, evenly coating the chicken.

Step 4: Add the drained pasta directly to the skillet with the sauce. Gently toss to coat each piece of pasta thoroughly. If the sauce is too thick, add more reserved pasta water a little at a time until you reach your desired consistency.

Step 5: Remove the skillet from heat and stir in the freshly chopped basil and parsley for a bright, fresh flavor. Sprinkle grated Parmesan cheese over the top and toss once more before serving the pasta hot.

Tips & Variations

For extra creaminess, stir in a splash of heavy cream or substitute half the ricotta with mascarpone cheese.

Add a pinch of red pepper flakes with the garlic for a subtle spicy kick.

Use gluten-free pasta if you want to make this dish gluten-free.

Swap fresh basil and parsley for spinach or arugula for a different leafy green twist.

To save time, use pre-cooked rotisserie chicken sliced and warmed through instead of cooking raw chicken.

FAQs

Can I use other types of cheese instead of ricotta?

Yes, you can substitute ricotta with cottage cheese, mascarpone, or even cream cheese for a similar creamy texture. Just keep in mind that the flavor and richness might vary slightly.

How can I make this dish vegetarian?

To make this pasta vegetarian, omit the chicken and add sautéed mushrooms, zucchini, or roasted vegetables instead. Use vegetable broth in place of chicken broth to keep the sauce flavorful.