Name: Chicken Ricotta Pasta
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 5
Ingredients: 2 Tbsp olive oil; 5 (6 oz) boneless, skinless chicken breasts; 1/4 tsp salt and black pepper; 1 onion, diced; 8 oz fresh baby spinach; 4 cloves garlic, minced; 24 oz jar marinara sauce; 1 cup low-fat ricotta cheese; 1 oz shredded Parmesan; 1/4 tsp black pepper; 1/4 tsp Italian seasoning; 10 oz dry rigatoni

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Pan-seared chicken breasts are slow cooked to perfection in a spinach marinara sauce and topped with a ricotta-Parmesan mixture served on top of the pasta. This very well may be your new favorite meal that the whole family will love!

A white plate of rigatoni pasta and a chicken breast covered in a marinara and ricotta cheese mixture on a wooden table and checkered placemat.

WHAT’S NEW?

It’s a winter wonderland here in Michigan and I don’t hate it! I’ll probably be over it in another week or so, and it would certainly be nice to see the sun, but for now, I’m loving my comfy clothes and lounging around the house with a good book. Classes start this week, as well, so my leisure time will come to a halt right alongside my enjoyment of the snow.

The colder weather also has me snuggled into the kitchen, whipping up cozy meals for the family. After the husle and bustle of the holiday season (and too many meals out!), it’s nice to get back into the kitchen. This Chicken Ricotta Pasta is a complete meal with a ton of flavor and using simple ingredients.

ROLL CALL FOR THIS RECIPE

Pasta Night: Everyone always wants another easy pasta recipe and a unique way to serve up chicken. This recipe offers both in one simple recipe!
Chicken Dinner: This is not your run-of-the-mill chicken dinner. Nestled in dolled up marinara and cooked topped with ricotta and Parmesan cheese makes for one delicious offering.
Leftover Kings and Queens: This chicken won’t dry out and reheats like a dream – it’s perfect for leftovers to enjoy throughout the week.

Pan sautéed spinach and onion that will create a healthy marinara sauce.

KEY INGREDIENTS AND SUBSTITUTIONS

Olive Oil: Using a high-quality extra virgin olive oil offers full, rich flavor and is an excellent choice for its antioxidants and monounsaturated fat content. Avocado oil will work well, too.
Chicken: Boneless, skinless chicken breasts work well with a moist-heat cooking method, however you can certainly use boneless, skinless chicken thighs or tenderloins. Reduce the cook time both in the skillet (by about half) and the over (by about 30-40%).
Onion: White or yellow onion, as well as shallots are all great options. You can use more, less, or omit, if preferred.
Spinach: Fresh spinach adds a nutritional punch to this weeknight meal! You can use frozen (thawed and squeezed dry) however I wouldn’t recommend using kale or other leafy greens that aren’t as tender.
Garlic: Fresh cloves of garlic is definitely best – use more, less…or none, as you prefer. However, feel free to use jarred minced garlic clove or substitute in 1 teaspoon of garlic powder, if you prefer.
Marinara: Choose your favorite marinara – anything goes! You’ll want about 3 cups in total, but can certainly use a bit less, or a bit more.
Ricotta: While I chose a low-fat variety, whole milk ricotta works great, too. This ingredient is a tough one to find a substitute for, however you can try a cottage cheese and mascarpone mixture in a pinch!
Parmesan: Shredded Parmesan works great to get a bit of melting over the chicken, however you may absolutely use grated Parmesan or another cheese variety such as Parmigiano-Reggiano or mozzarella cheese.
Italian Seasoning: Use more, less, or omit. You can also add in a shake or two of dried parsley, dried basil, and dried oregano as an alternative.
Pasta: I used rigatoni, however another pasta shape will work great, too – penne pasta, rotini pasta, etc. A whole wheat or legume variety will add a generous amount of fiber! Follow the package directions on preparation, omitting salt and fat, boiling until you have al dente pasta.

VARIATIONS, STORAGE, and TIPS

Add a bit of lemon zest to the ricotta mixture to create a lemon ricotta parmesan pasta
Be sure to use medium-high heat when searing the chicken breasts – the goal is to get a light golden brown on the exterior of the chicken and not to cook it through
Store leftovers in an airtight container for up to 5 days.
To reduce cook time, you can use cubed chicken or chicken tenderloins – you’ll need about half the bake time as indicated. Be sure to warm the marinara on the stovetop before placing in the oven to also help ensure cooked chicken.

A skillet of spinach marinara chicken breasts topped with bubbly ricotta and parmesan cheese.

FAQ

My chicken isn’t cooked through after pan-searing, is that okay?

That’s not only okay, that’s precisely how you want to approach this recipe. The pan-searing helps improve texture and trap the moisture of the chicken inside. The cooking to doneness happens in the oven as the chicken bakes in the flavorful pasta sauce.

What do you recommend serving with this meal?

I consider this a complete meal thanks to a generous amount of spinach and the addition of onion, however you can absolutely serve a green salad, green beans, and/or garlic bread with this chicken recipe.

I don’t love spinach, are there other ways I can make the pasta sauce a bit more than just jarred sauce?

You can doll up your sauce with fresh basil or other fresh herbs, a sprinkle of crushed red pepper flakes, a splash of cream to make a creamy sauce, adding lemon zest or other seasonings to the creamy ricotta cheese mixture, and more. You can even add some sliced mushrooms (fresh or jarred) to the sauce.

NUTRITIONAL MERITS

This is a high-fiber meal, offering 7.4 grams of fiber per serving
Rich in protein and very filling
Spinach is high in iron and vitamin K and C

A white plate filled with rigatoni pasta and a ricotta-topped chicken breast in spinach marinara.

Chicken Ricotta Pasta

Yield: 5 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Pan-seared chicken breasts are slow cooked to perfection in a spinach marinara sauce and topped with a ricotta-Parmesan mixture served on top of the pasta.

Ingredients

2 Tbsp olive oil
5 (6 oz) boneless, skinless chicken breasts
1/4 tsp salt and black pepper
1 onion, diced
8 oz fresh baby spinach
4 cloves garlic, minced
24 oz jar marinara sauce
1 cup low-fat ricotta cheese
1 oz shredded Parmesan
1/4 tsp black pepper
1/4 tsp Italian seasoning
10 oz dry rigatoni

Instructions

Preheat oven to 375 degrees F.
In a large, oven-proof skillet heat the olive oil over medium-high heat until hot. Season the chicken breasts with the salt and pepper.
Add the chicken breasts to the hot skillet and cook for 2-3 minutes, or until lightly browned. Flip and cook and additional 2-3 minutes; remove to a plate.
To the skillet, add the diced onion and cook for 4-5 minutes, reducing the heat to medium. Add the baby spinach and saute until bright green and tender. Add the garlic and stir; cook for 30-60 seconds or until fragrant.
Pour in the marinara sauce and stir well. Heat for 2-3 minutes.
Meanwhile, in a small bowl combine the ricotta, Parmesan, pepper, and Italian seasoning; mix well.
Nestle each chicken breast into the marinara sauce and top with the ricotta in an even layer.
Bake for 22-26 minutes, depending on the thickness of your chicken breasts. If desired, broil for the final 1-2 minutes of cooking to achieve a bubbly, charred finish.
While the chicken cooks, boil a large pot of water over medium-high heat. Once at a rolling boil, add pasta and stir.
Cook pasta until al dente, according to package directions. Serve hot pasta topped with spinach marinara and ricotta chicken.

Nutrition Information:

Yield: 4 Serving Size: ~1 cup pasta with 1 prepared chicken breast with sauce
Amount Per Serving: Calories: 535Total Fat: 12.8gCholesterol: 85mgSodium: 935mgCarbohydrates: 60.8gFiber: 7.4gSugar: 11.4gProtein: 45.8g

Looking for more show-stopper chicken dinners?

Be well,