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!


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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 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 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 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


  • 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


  • 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.


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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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