Stove Top Chicken Ricotta Pasta is full of chicken, bacon, mushrooms and more. Bonus? It’s ready in less than 30 minutes!
If there’s one food Big Daddy doesn’t like, it’s mushrooms.
I kind of like adding mushrooms to recipes just to see him whence.
I’m a little naughty sometimes.
Stove Top Chicken Ricotta Pasta
- Stove Top Chicken Ricotta Pasta is a great way to use leftover or rotisserie chicken.
- If you don’t like mushrooms, omit them.
- If you don’t have chicken stock or broth, add a chicken bouillon cube and 1/2 cup water from the pasta you boiled.
- You could also omit the chicken and bacon and have a delish meatless entrée or side.
Get more chicken recipes here.
Get more pasta recipes here.
- 12-ounce pasta, any shape you have on hand
- 2 to 3 strips bacon
- ¼ cup onion diced
- 2 tablespoon garlic, minced
- ½ cup chicken broth or stock
- 1 cup half and half
- 1 cup ricotta
- 8 once mushroom slices
- 2 cup diced chicken
- ½ cup Parmesan cheese, grated
- ¼ to ½ teaspoon salt and pepper, to your taste
- ¼ teaspoon dried rosemary
- ½ teaspoon Italian herbs
- Garnish with green onions or parsley, if desired
- Cook pasta to al dente stage.
- In a large skillet, cook bacon until crisp. Remove from pan.
- Sprinkle cubed chicken with salt and pepper and add to pan. Cook 1 to 2 minutes per side until cooked through. Remove from pan.
- Add onions and garlic to pan and saute until translucent.
- Add mushrooms and cook until mushrooms and browned and soft.
- Deglaze the pan with chicken broth, stirring bottom of pan to get the flavorful bits up and into the sauce. Cook 1 minute.
- Add the half and half and ricotta. Stir to combine.
- Add chicken and bacon and stir.
- Stir in pasta.
- Sprinkle with green onions or parsley and serve hot.