Juicy Chicken in Creamy Ricotta Pasta Sauce

There’s something irresistibly comforting about a warm bowl of creamy pasta, especially when tender, juicy chicken is paired with long, silky strands of linguine. Juicy Chicken in Creamy Ricotta Linguine is the ideal dish for cozy evenings, weekend family dinners, or any time you want a meal that feels indulgent but is surprisingly easy to make. Imagine twirling the linguine around your fork, coated in a velvety ricotta sauce, while bites of perfectly seasoned chicken add a savory punch.

Inspired by traditional Italian flavors, this recipe blends creamy ricotta with fresh herbs, a hint of lemon, and Parmesan for a sauce that’s smooth, rich, and perfectly balanced. Whether it’s a casual weeknight dinner or a special meal for friends and family, this dish is bound to impress everyone at the table.

---

Ingredients

• 12 oz linguine pasta

• 2 large boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon salt, divided

• ½ teaspoon black pepper, divided

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 2 cloves garlic, minced

• 1 cup chicken broth

• 1 cup ricotta cheese

• ½ cup grated Parmesan cheese

• ½ cup heavy cream

• 1 teaspoon lemon zest

• 1 tablespoon fresh lemon juice

• ½ teaspoon crushed red pepper flakes (optional)

• 2 tablespoons chopped fresh parsley

• 2 tablespoons chopped fresh basil

---

Directions

Cook the linguine

Start by bringing a large pot of salted water to a rolling boil. The salt is essential—it seasons the pasta from the inside out and enhances its natural flavor. While you wait for the water to boil, measure out your linguine and have a wooden spoon or pasta fork ready. Once the water reaches a vigorous boil, add the linguine carefully to avoid splashing. Stir immediately to prevent the noodles from sticking together.

Cook the linguine according to the package instructions, usually between 9 to 12 minutes, until it is al dente. Al dente means the pasta is cooked through but still has a slight firmness in the center. This texture not only provides a pleasant bite but also allows the sauce to cling better to the noodles. Taste a strand about a minute before the suggested cooking time to ensure it’s just right.

Once cooked, drain the linguine using a colander, but reserve about ½ cup of the starchy pasta water. This water is a secret weapon—it can help loosen the sauce later and make it cling to the noodles perfectly. After draining, set the linguine aside in a warm bowl to keep it from cooling while you prepare the rest of the dish.

---

Prepare the chicken

While the pasta is cooking, focus on the chicken. Start with two large boneless, skinless chicken breasts. For even cooking and juiciness, consider pounding the breasts slightly with a meat mallet or rolling pin until they are about the same thickness. This helps prevent one side from overcooking while the other is underdone.

Season the chicken generously on both sides. Use ½ teaspoon of salt and ¼ teaspoon of black pepper as the base, then sprinkle on garlic powder and Italian seasoning. These spices create a well-rounded flavor that pairs perfectly with the creamy ricotta sauce. Gently rub the seasonings into the meat so every bite is infused with flavor. Let the chicken rest for a couple of minutes while you heat the skillet to ensure it reaches a hot enough temperature for a perfect sear.

---

Cook the chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. The skillet should be hot enough to sizzle when the chicken is added but not so hot that it burns. Place the seasoned chicken breasts carefully into the pan. Avoid overcrowding; if your skillet is small, cook in batches.

Cook each side for 6–7 minutes, depending on the thickness of the chicken. You’re looking for a beautiful golden-brown sear that locks in juices and adds flavor. To check doneness, insert an instant-read thermometer into the thickest part of the chicken. It should read 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping each slice tender and moist. After resting, slice the chicken into bite-sized pieces or strips, perfect for tossing with the pasta later.

---

Make the creamy ricotta sauce

Using the same skillet ensures you capture all the flavorful bits left from cooking the chicken, which add depth to the sauce. Add 2 cloves of minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Garlic adds aromatic warmth that enhances the ricotta sauce.

Pour in 1 cup of chicken broth, using a spatula to scrape the skillet’s bottom and lift any browned bits. These bits, called fond, are full of flavor and will enrich the sauce naturally. Reduce the heat to medium, then stir in 1 cup of ricotta cheese, ½ cup of grated Parmesan, and ½ cup of heavy cream. Whisk continuously until the sauce is smooth and creamy. The ricotta provides a light, silky texture, while Parmesan adds umami depth, and the cream gives a luscious, rich mouthfeel.

---

Add flavor boosters

Now it’s time to layer in additional flavors that take the sauce from good to unforgettable. Add 1 teaspoon of lemon zest and 1 tablespoon of fresh lemon juice for a subtle brightness that balances the creaminess. If you enjoy a hint of spice, sprinkle in ½ teaspoon of crushed red pepper flakes. Finally, add the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper, adjusting to taste. Take a moment to taste the sauce; the goal is a harmonious balance of savory, tangy, and creamy.

---

Combine linguine and sauce

Add the cooked linguine directly to the skillet with the sauce. Toss the pasta gently but thoroughly so every strand is coated with the rich ricotta mixture. If the sauce feels too thick or sticky, gradually add some of the reserved pasta water, a tablespoon at a time. The starchy water will help the sauce adhere to the linguine and create a silky, restaurant-quality texture. Take your time to ensure the noodles are evenly coated and every bite will deliver the perfect creamy experience.

---

Add chicken and herbs

Fold in the sliced chicken pieces carefully, making sure each piece is coated with the sauce. Sprinkle in 2 tablespoons of fresh parsley and 2 tablespoons of fresh basil. These herbs not only add vibrant color but also a fresh, aromatic flavor that brightens the richness of the sauce. Cook for an additional 1–2 minutes, allowing the chicken to warm through and the flavors to marry. The sauce should now cling beautifully to both the pasta and chicken, creating a cohesive, indulgent dish.

---

Serve immediately

Transfer the creamy linguine with juicy chicken to serving plates. For a finishing touch, garnish with extra grated Parmesan and a sprinkle of fresh herbs. Serve it immediately while warm, ensuring every bite is rich, comforting, and flavorful. This dish is perfect for family dinners, special occasions, or any evening when you want a homemade, restaurant-quality meal. Pair it with a crisp salad or garlic bread for a complete dining experience.

Enjoy the combination of tender chicken, silky linguine, and rich ricotta sauce—a dish that’s creamy, indulgent, and unforgettable with every forkful.

---

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Yield: 4 servings

---

Notes

• Pasta choice: Linguine works beautifully for this recipe because the long, flat noodles hold the creamy sauce perfectly. You could also try fettuccine for a similar effect.

• Chicken alternatives: Boneless, skinless chicken thighs are another great option for extra juiciness. Adjust cooking time as needed.

• Make it lighter: Replace heavy cream with half-and-half or whole milk to reduce richness while maintaining creaminess.

• Meal prep tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or chicken broth to restore sauce consistency.

• Flavor twist: Add roasted cherry tomatoes, spinach, or mushrooms for added color and nutrition.

---

Why This Recipe Works

1. Creamy but light: Ricotta creates a luscious sauce that’s rich without being heavy.

2. Balanced flavors: Lemon, fresh herbs, and Parmesan complement the chicken and pasta beautifully.

3. Versatile: Perfect for weeknights, family dinners, or casual entertaining.

4. Quick and easy: A full, flavorful meal in just 40 minutes.

---

Tips for Perfect Chicken

• Pound chicken to an even thickness for consistent cooking.

• Allow the chicken to rest after cooking for maximum juiciness.

• Proper seasoning and searing create depth of flavor.

---

Creative Serving Suggestions

• Pair with a fresh arugula or mixed green salad tossed in lemon vinaigrette.

• Serve with warm garlic bread for a classic Italian touch.

• Add sautéed vegetables like spinach, asparagus, or broccoli.

• Top with extra Parmesan or a sprinkle of crushed red pepper flakes for added flavor.

---

Frequently Asked Questions

1. Can I use another cheese instead of ricotta?
Yes. Mascarpone creates a creamier sauce, while cream cheese adds a slight tang.

2. Can I make this gluten-free?
Absolutely. Use gluten-free linguine and ensure your chicken broth is gluten-free.

3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth.

4. Can I prepare this ahead of time?
Yes. Cook chicken and linguine separately, store in the fridge, and make the sauce fresh when ready to serve for best texture.

---

Final Thoughts

Juicy Chicken in Creamy Ricotta Linguine is a dish that turns an ordinary evening into a culinary experience. The tender chicken, rich ricotta sauce, fresh herbs, and long, silky linguine create a comforting, flavorful meal that’s perfect for any occasion. Simple enough for beginners yet elegant enough for dinner parties, this recipe proves that homemade pasta dishes can be indulgent, quick, and incredibly satisfying.

Twirl your fork, savor each bite, and enjoy a cozy dinner that feels like a restaurant-quality Italian meal—all made in your own kitchen.

Print