Stove Top Chicken Ricotta Pasta

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Stove Top Chicken Ricotta Pasta is full of chicken, bacon, mushrooms, and more. Bonus? It’s ready in less than 30 minutes!

Stove Top Chicken Ricotta Pasta

I mixed pasta, chicken, bacon, and mushrooms in a light ricotta sauce. Ricotta is relatively low in calories but high in protein.

Stove Top Chicken Ricotta Pasta

Stove Top Chicken Ricotta Pasta

  1. Stove Top Chicken Ricotta Pasta is a great way to use leftover or rotisserie chicken.
  2. As well, if you don’t like mushrooms, omit them.
  3. If you don’t have chicken stock or broth, add a chicken bouillon cube and 1/2 cup water from the pasta you boiled.
  4. Add a handful of fresh spinach if you have some on hand.
  5. You could also omit the chicken and bacon and have a delish meatless entrée or side.
Stove Top Chicken Ricotta Pasta

Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

  • pasta, any shape you have on hand
  • bacon
  • onion diced
  • garlic, minced
  • chicken broth or stock
  • half-and-half or heavy whipping cream or whole milk
  • ricotta
  • mushroom sliced
  • chicken diced
  • Parmesan cheese grated
  • salt and pepper to your taste
  • rosemary dried
  • Italian herbs
  • Garnish with green onions or parsley if desired
Stove Top Chicken Ricotta Pasta

Tips on searing meat

  • I recommend a large skillet to sear the chicken. Notably, you just can’t beat a cast-iron skillet!
  • Sear chicken on medium-high heat.
  • Also, it’s essential to use oil with a high smoke point, such as vegetable or canola oil, to prevent the meat from burning.
  • Finally, when searing meat, don’t move it around. Allow it to sit and cook. It will be released from the pan when it’s ready. If it’s sticking to the pan, it’s not done searing.

You’ll also enjoy the Stovetop Chicken Tinga Recipe. Get more chicken recipes here. Try these below as well

Get more pasta recipes here.

Stove Top Chicken Ricotta Pasta is full of chicken, bacon, mushrooms and more. Bonus? It's ready in less than 30 minutes!

Stove Top Chicken Ricotta Pasta

Stove Top Chicken Ricotta Pasta is full of all the good things you enjoy in pasta. It’s got sauteed chicken, bacon (oh, bacon!), mushrooms, parmesan, and ricotta. Parmesan and ricotta make it creamy and rich. It’s a tasty and simple recipe.
Author: Paula
4.66 from 20 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
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Ingredients

  • 12- ounce pasta any shape you have on hand
  • 2 to 3 strips bacon
  • 1/4 cup onion diced
  • 2 tablespoon garlic minced
  • 1/2 cup chicken broth or stock
  • 1 cup half and half or heavy whipping cream or whole milk
  • 1 cup ricotta
  • 8 ounces mushroom sliced
  • 2 cup chicken diced
  • 1/2 cup Parmesan cheese grated
  • 1/4 to 1/2 teaspoon salt and pepper to your taste
  • 1/4 teaspoon rosemary dried
  • 1/2 teaspoon Italian herbs
  • Garnish with green onions or parsley if desired

Instructions

  • 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 the pan. Cook 1 to 2 minutes per side until cooked through. Remove from pan.
  • Add onions and garlic to the pan and saute until translucent.
  • Add mushrooms and cook until mushrooms and browned and soft.
  • Add the rosemary and Italian herbs and stir.
  • Deglaze the pan with chicken broth, stirring the bottom of the 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, parmesan, or parsley and serve hot.

Nutrition

Calories: 351kcal | Carbohydrates: 36g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 349mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g | Vitamin A: 304IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 1mg
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16 Comments

  1. 5 stars
    Everyone loved it and I will definitely be making it again.
    I did not use the mushroom (my husband’s not a fan). I would use more spinach next time, though.
    Very easy and tasty!

    1. 5 stars
      Very very nice.
      I added some white wine in the mushroom cooking process.

  2. 4 stars
    Greetings from Spain ! This is a great way of using up leftover cooked chicken. I cooked it in a paellera, which is like a wide frying pan made for cooking paella.

  3. What is half and half please? There is no hint as to what it is but it’s probably some kind of liquid I guess. Milk and water? Help!

  4. 4 stars
    Delicious with a good splash of white wine. Kinda wish there were more veggies in but i wasn’t sure what would work.

  5. 5 stars
    Thanks for the yummy dinner idea! Will definitely be a go-to for our fam! this was yummy and had most items on hand from other recipes:)

  6. I had to google what half and half is. We don’t have that in Australia. Maybe it could be worth putting it as milk and cream in your recipe?

  7. Um…nowhere does the recipe say when to add the spices or the Parmesan. I assumed the Parmesan was for sprinkling on at the end, but thought half a cup is a lot for that. I think if added with the riccatta and cream it also would have helped to thicken up the sauce as it seemed too runny. Also, I wouldn’t have ended up adding any spices except I had gotten them ready from the list of ingredients. I added them at the end, but think if it simmered with the spices it might have been more flavorful. Overall I liked it, but my hubby was not impressed.

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