Ingredients
Scale
- 12 oz of pasta (penne or fettuccine work beautifully)
- 2 chicken breasts, diced or sliced thinly
- 1 cup of ricotta cheese
- 1 cup of grated Parmesan cheese
- 1 cup of heavy cream or half-and-half
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken, season with Italian seasoning, salt, and pepper, and cook until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté minced garlic for about 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in ricotta and Parmesan cheeses, mixing until smooth and creamy.
- Add cooked chicken to the sauce, then toss in the cooked pasta. Mix thoroughly to coat with the sauce. Garnish with fresh basil or parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream to maintain creaminess. Avoid freezing, as ricotta texture may change upon thawing.
- Feel free to customize the recipe by adding vegetables like spinach or mushrooms for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: High-Protein, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of the recipe)
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg