Creamy Ricotta Chicken Pasta is my weeknight savior. I mean, who doesn’t love a bowl of creamy, cheesy pasta that looks like you spent hours in the kitchen when you really didn’t? This dish has that magical balance of comfort food vibes with fresh, feel-good ingredients. We’re talking juicy rotisserie chicken, a dollop of creamy ricotta, tender penne noodles, and just the right pop of garlic and herbs. It’s everything I want in a pasta dish—cozy, easy, and just a bit indulgent. If your fridge has half a tub of ricotta begging for purpose, or you grabbed a rotisserie chicken on impulse (again), this recipe is your calling. It comes together in under 30 minutes, which is why it’s in my regular dinner rotation. Plus, it’s one of those meals where nobody at the table complains—which, let’s be real, is a small miracle. Whether you’re chasing quick and easy recipes, secretly hoping to use up that air fryer chicken from two nights ago, or just need one of those healthy easy recipes that still feels comforting, this pasta checks every box. It’s simple enough for Monday nights, but tasty enough to serve when friends swing by.

1) Key Takeaways
2) Easy Creamy Ricotta Chicken Pasta Recipe
3) Ingredients for Creamy Ricotta Chicken Pasta
4) How to Make Creamy Ricotta Chicken Pasta
5) Tips for Making Creamy Ricotta Chicken Pasta
6) Making Creamy Ricotta Chicken Pasta Ahead of Time
7) Storing Leftover Creamy Ricotta Chicken Pasta
8) Try these Pasta & Pizza next!
9) Creamy Ricotta Chicken Pasta
10) Nutrition

1) Key Takeaways

This dish blends creamy ricotta with juicy rotisserie chicken and pasta.
Ready in just 25 minutes using pantry staples and leftovers.
Great option for pasta easy recipes lovers craving comfort food fast.
Make ahead friendly and stores well for weekday meals.

2) Easy Creamy Ricotta Chicken Pasta Recipe

If your weeknight dinners have been feeling a bit… uninspired, this creamy ricotta chicken pasta is your new rescue plan. It hits all the marks of pasta easy recipes that we actually want to eat: quick, creamy, loaded with flavor, and built around stuff we usually have in the fridge anyway.

When I pulled this together the first time, it was on a Thursday. My fridge had leftover rotisserie chicken, a half-tub of ricotta I forgot from Sunday’s lasagna dreams, and a box of pasta staring me down. I gave it a shot. The result? Let’s just say everyone at the table put down their phones. Victory.

This is one of those easy recipes for dinner that doesn’t need babysitting. You cook the pasta. You warm up the chicken with garlic. You stir in cheese and pasta water. That’s pretty much it. Creamy, cozy, filling—without turning your kitchen into a disaster zone.

3) Ingredients for Creamy Ricotta Chicken Pasta

12 oz penne pasta — This is the canvas of your dish. Penne works best here because those little tubes love to trap creamy sauce. But if fusilli or rotini are what you’ve got, go for it.

2 cups shredded rotisserie chicken — This is the king of shortcuts. It’s already cooked, tender, and packed with flavor. Just shred and toss it in.

1 tablespoon olive oil — A quick sauté starts the garlic and chicken off right. Use good olive oil if you can—it adds depth and makes the dish taste more intentional.

3 cloves garlic, minced — Fresh garlic makes the base sing. Don’t burn it. Just a quick 30-60 seconds in the pan will do.

1/2 teaspoon crushed red pepper (optional) — Want a little heat? Add this. Want none? Skip it. Totally up to your spice tolerance.

1 cup whole milk ricotta — This is your creamy hero. It’s soft, mild, and makes everything velvety. Don’t swap it for low-fat—it won’t give you the same richness.

1/4 cup grated parmesan — Salty, nutty, and exactly what creamy dishes need to stay balanced. Freshly grated is best, but the pre-grated kind works in a pinch.

1/2 cup reserved pasta water — This starchy liquid helps turn cheese into sauce. Save it before draining the pasta. You’ll thank yourself later.

Salt and cracked black pepper — Season to taste. The ricotta is mild, so don’t be shy with the salt.

1/2 teaspoon dried oregano — This adds just a little warmth and herby lift. You can swap it with thyme or basil if that’s what you’ve got on hand.

Fresh chopped parsley (for garnish) — Optional, but pretty. Adds a fresh color pop and a nice little herbal lift.

4) How to Make Creamy Ricotta Chicken Pasta

Step 1. Bring a big pot of salted water to a boil. Drop the pasta and cook until just al dente. Before draining, scoop out half a cup of that pasta water and set it aside.

Step 2. Heat the olive oil in a large skillet. Add the minced garlic and crushed red pepper. Stir gently for about 30 seconds until fragrant—but don’t let the garlic brown.

Step 3. Add in the shredded rotisserie chicken. Stir for 2 to 3 minutes until it’s warmed through and coated with garlic goodness.

Step 4. Lower the heat and stir in the ricotta, parmesan, oregano, and a splash of the reserved pasta water. Mix it until you get a silky, thick sauce.

Step 5. Toss in your drained pasta and stir until everything’s well coated. Add more pasta water if it feels dry.

Step 6. Taste. Add salt and pepper as needed. Serve hot with parsley sprinkled over the top.

5) Tips for Making Creamy Ricotta Chicken Pasta

If your sauce feels too thick, use the starchy pasta water to thin it. It’ll keep the flavor strong without watering it down. I always save a full cup just in case.

Try using pasta shapes that hug sauce—penne, rotini, rigatoni. Long noodles don’t do the creamy texture justice. Trust me, I’ve tried this with spaghetti. Didn’t work as well.

Don’t skip seasoning. Ricotta’s lovely, but mild. Add salt gradually and always taste before serving. A sprinkle of lemon zest on top can brighten the whole plate if it feels too heavy.

6) Making Creamy Ricotta Chicken Pasta Ahead of Time

This is one of those quick and easy recipes that works beautifully for meal prep. Cook everything and let it cool before storing. When reheating, add a splash of water or milk to bring back the creamy texture.

If I’m making this for dinner later in the week, I store the pasta and sauce together. The flavors meld even more overnight, and somehow, it’s better on day two.

To freeze, go easy on the cheese. Ricotta doesn’t always freeze perfectly. It’ll still taste good, just not quite as smooth. I recommend freezing the chicken and pasta base, and stirring in fresh ricotta when you reheat.

7) Storing Leftover Creamy Ricotta Chicken Pasta

Keep any leftovers in a sealed container in the fridge for 3 to 4 days. When you’re ready to eat, splash a little water or milk before reheating to get the sauce creamy again.

I’ve packed this for lunches and it reheats nicely in the microwave. Just give it a good stir halfway through so it warms evenly.

If the top layer looks dry after storing, stir it well. The moisture usually settles underneath. A fresh hit of black pepper helps wake up the flavor.

8) Try these Pasta & Pizza next!

9) Creamy Ricotta Chicken Pasta