Ingredients
Scale
- 12 oz uncooked pasta (penne, fusilli, or your favorite)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, sliced
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
- Red pepper flakes (optional, for a hint of heat)
Instructions
- Cook the pasta in boiling salted water according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Stir in ricotta cheese, Parmesan, and a splash of reserved pasta water to create a creamy sauce, adjusting with more water as needed.
- Return the cooked chicken to the skillet. Add cherry tomatoes and chopped basil, stirring to coat everything in the sauce. Toss in the cooked pasta, ensuring an even coating. Season with salt, pepper, and red pepper flakes if desired.
Notes
- Use fresh basil for vibrant flavor.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- For extra nutrition, add sautéed spinach or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg