Description

There’s nothing more comforting than a warm plate of pasta, especially when tender, juicy chicken is coated in a rich, creamy ricotta sauce. This Juicy Chicken in Creamy Ricotta Linguine is the perfect dish for cozy weeknight dinners, weekend family gatherings, or anytime you want a homemade meal that tastes indulgent yet approachable. Inspired by classic Italian flavors, the recipe blends creamy ricotta, Parmesan, and fresh herbs with the delicate brightness of lemon, creating a dish that’s both comforting and elegant. Twirl the linguine, savor every bite, and enjoy a restaurant-quality meal in the comfort of your own home.

Ingredients

Scale

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

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Instructions

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
Season both sides of the chicken breasts with ½ teaspoon salt, ¼ teaspoon black pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove from the skillet and let it rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, scraping the bottom of the skillet to release flavorful bits. Reduce heat to medium and stir in ricotta cheese, Parmesan cheese, and heavy cream. Whisk continuously until smooth and creamy.
Mix in lemon zest, lemon juice, crushed red pepper flakes (if using), and the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Adjust seasoning to taste.
Add the cooked linguine to the sauce, tossing to coat evenly. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
Gently fold in the sliced chicken, fresh parsley, and basil. Cook for 1–2 minutes until everything is heated through and the flavors are well combined.
Transfer the creamy linguine with juicy chicken to serving plates. Garnish with extra Parmesan cheese and a sprinkle of fresh herbs. Serve warm for a comforting, restaurant-quality meal.

Notes

- Linguine works beautifully for this recipe because the long, flat noodles hold the creamy sauce perfectly.
- Boneless, skinless chicken thighs can be used instead of breasts for extra juiciness.
- To lighten the dish, swap heavy cream with half-and-half or whole milk.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or chicken broth.
- Add roasted cherry tomatoes, spinach, or mushrooms to the sauce for extra flavor and color.

Prep Time: 15 minutes
Cook Time: 25 minutes