Stove Top Chicken Ricotta Pasta is full of chicken, bacon, mushrooms and more. Bonus? It’s ready in less than 30 minutes!
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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 is a great way to use leftover or rotisserie chicken.
- As well, 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.
- Add a handful of fresh spinach if you have some on hand.
- You could also omit the chicken and bacon and have a delish meatless entrée or side.
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 important 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 release from the pan when it’s ready. If it’s sticking to the pan, it’s not done searing.
Get more chicken recipes here.
Get more pasta recipes here.
Stove Top Chicken Ricotta Pasta
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.
Notes
Nutrition
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AGW says
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.
Eden Dietrich says
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!
Paula says
It’s half heavy whipping cream and half milk. You can sub with whole milk or heavy whipping cream.
courtney says
Delicious with a good splash of white wine. Kinda wish there were more veggies in but i wasn’t sure what would work.
Malissa says
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:)
Vicki says
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?
Marzi says
Very easy and yummy
I cook it several time and i will again
Wendy says
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.
Paula says
I apologize for that omission. I have corrected the recipe.
Aria | Purrfectly Inspired says
It looks delish!
Medeja says
I love how easy this dish is! And of course very yummy!
Paula says
Thank you, Medeja!