28 Delicious Chicken and Ricotta Culinary Creations

Craving something cozy yet elegant for dinner tonight? You’ve come to the right place! Chicken and ricotta are a match made in culinary heaven—creamy, comforting, and endlessly versatile. Whether you’re whipping up a quick weeknight meal or hosting a special gathering, these 28 delicious recipes will inspire your next kitchen adventure. Let’s dive in and discover your new favorite dish!

Creamy Chicken and Ricotta Stuffed Shells

Underestimate these jumbo pasta shells at your own peril—they’re about to become your new comfort food obsession. Stuffed with a creamy chicken and ricotta filling, they bake up bubbly and golden. You’ll want to dive right in.

Ingredients

– A box of jumbo pasta shells
– A couple of cups of shredded cooked chicken
– A container of ricotta cheese
– A cup of shredded mozzarella
– A half cup of grated Parmesan
– A couple of cloves of garlic, minced
– A splash of olive oil
– A jar of your favorite marinara sauce
– A pinch of salt and black pepper
– A handful of fresh basil, chopped

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the jumbo shells for 9 minutes until al dente—they’ll finish cooking in the oven.
4. Drain the shells and rinse with cool water to stop the cooking.
5. In a large bowl, combine the shredded chicken, ricotta, half the mozzarella, Parmesan, minced garlic, salt, and pepper.
6. Mix until everything is evenly incorporated.
7. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
8. Stuff each shell generously with the chicken and ricotta mixture using a small spoon.
9. Arrange the stuffed shells in a single layer in the baking dish.
10. Pour the remaining marinara sauce evenly over the shells.
11. Sprinkle the rest of the mozzarella on top.
12. Cover the dish tightly with foil and bake for 25 minutes.
13. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
14. Let the dish rest for 5 minutes before serving to set the filling.
15. Garnish with fresh chopped basil.

Golden and cheesy straight from the oven, these shells offer a creamy, savory bite with a hint of garlic. The ricotta keeps the filling light against the rich marinara. Try serving them alongside a crisp green salad for a complete meal that feels both indulgent and balanced.

Grilled Chicken with Ricotta Pesto Sauce

Perfect for weeknights when you want something impressive but easy. This grilled chicken gets a creamy, herby lift from a quick ricotta pesto. You’ll have dinner ready in under 30 minutes.

Ingredients

• a couple of boneless, skinless chicken breasts
• a good glug of olive oil
• a big pinch of salt and black pepper
• a cup of fresh basil leaves
• a couple of garlic cloves
• a quarter cup of toasted pine nuts
• half a cup of whole milk ricotta
• a squeeze of fresh lemon juice

Instructions

1. Preheat your grill or grill pan to medium-high heat, around 400°F.
2. Pat the chicken breasts completely dry with paper towels for better browning.
3. Brush both sides of the chicken with olive oil and season generously with salt and pepper.
4. Place the chicken on the hot grill and cook for 6-7 minutes without moving it to get defined grill marks.
5. Flip the chicken and cook for another 6-7 minutes, until the internal temperature reaches 165°F.
6. While the chicken cooks, make the pesto by combining basil, garlic, and pine nuts in a food processor.
7. Pulse until the ingredients are finely chopped, scraping down the sides once.
8. Add the ricotta, a squeeze of lemon juice, and 2 tablespoons of olive oil to the processor.
9. Blend until the sauce is smooth and creamy, about 30 seconds.
10. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to redistribute the juices.
11. Slice the chicken against the grain and serve topped with the ricotta pesto sauce.

Rich, creamy pesto clings to juicy, perfectly charred chicken. The sauce stays bright and herby, not oily. Try it sliced over a bed of zucchini noodles or alongside roasted cherry tomatoes for a complete meal.

Chicken and Ricotta Stuffed Peppers

Every weeknight deserves a dinner that feels special without the fuss. These stuffed peppers deliver creamy ricotta and tender chicken in a colorful package. Even picky eaters will ask for seconds.

Ingredients

– 4 large bell peppers, any color
– 1 pound ground chicken
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 tablespoon olive oil
– A pinch of dried oregano
– A couple of fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F.
2. Slice bell peppers in half lengthwise and remove all seeds and membranes.
3. Brush pepper halves with olive oil and place them cut-side up on a baking sheet.
4. Heat olive oil in a skillet over medium heat and sauté chopped onion for 5 minutes until translucent.
5. Add minced garlic and cook for 1 more minute until fragrant.
6. Add ground chicken to the skillet, breaking it up with a spoon, and cook for 6-8 minutes until no longer pink.
7. Tip: Drain any excess liquid from the chicken mixture to prevent soggy peppers.
8. Remove skillet from heat and stir in ricotta, Parmesan, and dried oregano.
9. Spoon the chicken and ricotta mixture evenly into each pepper half, packing it down lightly.
10. Top each stuffed pepper with a generous spoonful of marinara sauce.
11. Tip: For extra browning, place peppers under the broiler for the last 2 minutes of baking.
12. Bake for 25-30 minutes until peppers are tender and filling is heated through.
13. Tip: Let peppers rest for 5 minutes before serving so the filling sets nicely.
14. Garnish with torn fresh basil leaves.
Perfectly tender peppers cradle a rich, cheesy filling that’s both comforting and satisfying. The ricotta keeps the chicken incredibly moist while the Parmesan adds a salty kick. Serve these alongside a crisp green salad or over a bed of zucchini noodles for a complete low-carb meal.

Baked Chicken Ricotta Lasagna

Keeping weeknight dinners exciting doesn’t require complicated techniques. This baked chicken ricotta lasagna delivers creamy comfort with straightforward preparation, making it a reliable crowd-pleaser for any busy evening.

Ingredients

– A couple of boneless, skinless chicken breasts
– A 15-ounce container of whole milk ricotta cheese
– About 2 cups of shredded mozzarella cheese
– A half cup of grated Parmesan cheese
– A 24-ounce jar of your favorite marinara sauce
– A 9-ounce box of no-boil lasagna noodles
– A couple of large eggs
– A tablespoon of Italian seasoning
– A teaspoon of garlic powder
– A pinch of salt and a few cracks of black pepper
– A tablespoon of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Season both sides of the chicken breasts with salt, pepper, and garlic powder.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
4. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before shredding it with two forks.
6. In a medium bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, eggs, and Italian seasoning until fully incorporated.
7. Spread a thin layer of marinara sauce (about ½ cup) across the bottom of a 9×13 inch baking dish.
8. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
9. Spread half of the ricotta mixture evenly over the noodles.
10. Sprinkle half of the shredded chicken over the ricotta layer.
11. Repeat the layering process: sauce, noodles, remaining ricotta mixture, and remaining chicken.
12. Top with a final layer of noodles and cover completely with the remaining marinara sauce.
13. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
14. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
15. Remove the foil and continue baking for another 15-20 minutes until the cheese is bubbly and lightly browned around the edges.
16. Let the lasagna stand for 10-15 minutes before slicing to allow the layers to set properly.

Bubbly, golden cheese gives way to tender pasta and a rich, creamy filling in every forkful. The shredded chicken stays remarkably juicy against the tangy marinara and herb-kissed ricotta. For a fresh twist, serve slices alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.

Lemon Herb Chicken and Ricotta Flatbread

Zesty lemon and fresh herbs transform simple chicken into something special on crispy flatbread. This quick meal comes together in under 30 minutes with minimal prep work. Perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

• 1 pound of boneless, skinless chicken breasts
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 lemon, juiced and zested
• A couple of fresh thyme sprigs
• A handful of fresh parsley, chopped
• 1 cup of ricotta cheese
• 2 pre-made flatbreads
• A pinch of red pepper flakes
• Salt and black pepper

Instructions

1. Preheat your oven to 425°F and place a baking sheet inside to heat up.
2. Cut chicken breasts into 1-inch cubes and pat completely dry with paper towels.
3. Season chicken generously with salt and black pepper on all sides.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken to the hot skillet in a single layer, leaving space between pieces.
6. Cook chicken for 4-5 minutes without moving until golden brown on one side.
7. Flip chicken and cook another 3-4 minutes until internal temperature reaches 165°F.
8. Remove chicken from skillet and let rest on a cutting board for 2 minutes.
9. In a small bowl, combine ricotta, lemon zest, minced garlic, and a pinch of salt.
10. Remove the hot baking sheet from oven and carefully place flatbreads on it.
11. Spread ricotta mixture evenly over both flatbreads, leaving a ½-inch border.
12. Top with cooked chicken, tearing any larger pieces with your fingers.
13. Sprinkle with thyme leaves, red pepper flakes, and remaining tablespoon of olive oil.
14. Bake for 8-10 minutes until flatbread edges are crisp and golden brown.
15. Remove from oven and immediately drizzle with fresh lemon juice.
16. Garnish with chopped parsley and slice into wedges.

Warm, creamy ricotta melts into the crispy flatbread base while the chicken stays surprisingly juicy. The lemon cuts through the richness beautifully, making each bite bright and balanced. Try serving it with a simple arugula salad tossed in the same lemon dressing for a complete meal.

Chicken and Ricotta Cannelloni

You’re about to make the most comforting, cheesy chicken and ricotta cannelloni—perfect for a cozy dinner that feels fancy without the fuss. This dish layers tender pasta, creamy filling, and rich tomato sauce for a crowd-pleaser every time.

Ingredients

– 12 dried cannelloni tubes
– 2 cups shredded cooked chicken
– 1 ½ cups whole milk ricotta
– 1 large egg
– ½ cup grated Parmesan cheese
– A couple of cloves of garlic, minced
– A handful of fresh basil, chopped
– A pinch of salt and black pepper
– 2 cups marinara sauce
– A splash of olive oil
– 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. In a medium bowl, mix the shredded chicken, ricotta, egg, Parmesan, minced garlic, chopped basil, salt, and pepper until well combined.
3. Spoon the chicken-ricotta mixture into a piping bag or plastic bag with a corner snipped off for easy filling.
4. Pipe the filling evenly into each cannelloni tube, pressing gently to pack it in without tearing the pasta.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
6. Arrange the filled cannelloni tubes in a single layer over the sauce.
7. Pour the remaining marinara sauce over the top, covering the pasta completely.
8. Sprinkle the shredded mozzarella evenly over the sauce.
9. Drizzle a splash of olive oil over the mozzarella to help it brown nicely.
10. Cover the dish tightly with foil and bake for 30 minutes.
11. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and golden brown.
12. Let it rest for 5 minutes before serving to allow the filling to set.
The cannelloni emerges with a creamy, savory interior and a slightly crisp cheese top—ideal alongside a crisp green salad or garlic bread for dipping into the extra sauce.

Garlic Chicken Ricotta Pizza

Every Friday night calls for something special, and this garlic chicken ricotta pizza delivers. Expect crispy crust, creamy cheese, and savory chicken in every bite.

Ingredients

– 1 pound of pizza dough
– 2 boneless chicken breasts
– 4 cloves of garlic
– A cup of ricotta cheese
– Half a cup of shredded mozzarella
– A couple tablespoons of olive oil
– A splash of lemon juice
– A teaspoon of dried oregano
– Salt and black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Thinly slice the chicken breasts into ¼-inch strips for quick, even cooking.
3. Mince all 4 garlic cloves finely to distribute flavor throughout the pizza.
4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering.
5. Add the chicken strips and cook for 4-5 minutes until no pink remains, stirring occasionally.
6. Stir in half of the minced garlic and cook for 1 minute until fragrant.
7. Remove the skillet from heat and drizzle with lemon juice to brighten the chicken.
8. Season the chicken with salt, black pepper, and dried oregano, then set aside.
9. Stretch the pizza dough on a floured surface into a 12-inch round, avoiding thin spots in the center.
10. Carefully transfer the dough to the preheated pizza stone or baking sheet.
11. Spread the ricotta cheese evenly over the dough, leaving a ½-inch border for the crust.
12. Top with the cooked chicken mixture and remaining minced garlic.
13. Sprinkle shredded mozzarella evenly over the toppings.
14. Bake for 12-14 minutes until the crust is golden and cheese is bubbly with browned spots.
15. Let the pizza rest for 2 minutes before slicing to prevent toppings from sliding off.

Zesty garlic and creamy ricotta create a rich base, while the chicken adds satisfying protein. The crust stays crisp beneath the toppings, making each slice sturdy enough to eat by hand. Try drizzling with chili oil or serving alongside a simple arugula salad for contrast.

Spinach and Ricotta Stuffed Chicken Breast

Bursting with creamy ricotta and fresh spinach, this stuffed chicken breast transforms ordinary weeknight dinner into something special. It comes together quickly but looks impressive enough for company. The cheesy filling stays moist while the chicken gets perfectly golden.

Ingredients

– 2 large chicken breasts
– A couple handfuls of fresh spinach
– About 1 cup of ricotta cheese
– A generous sprinkle of garlic powder
– A good pinch of salt and black pepper
– A tablespoon or so of olive oil
– A splash of chicken broth
– A handful of shredded mozzarella

Instructions

1. Preheat your oven to 375°F.
2. Slice each chicken breast horizontally through the center, but don’t cut all the way through, creating a pocket.
3. In a bowl, mix the ricotta, spinach, garlic powder, salt, and pepper until well combined.
4. Stuff each chicken pocket with the ricotta mixture, dividing it evenly.
5. Secure the openings with toothpicks to prevent the filling from leaking out.
6. Heat olive oil in an oven-safe skillet over medium-high heat for 2 minutes until shimmering.
7. Place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes per side until golden brown.
8. Tip: Don’t move the chicken while searing—this ensures a proper crust forms.
9. Pour chicken broth around the chicken in the skillet.
10. Sprinkle mozzarella evenly over the top of each chicken breast.
11. Transfer the skillet to the preheated oven and bake for 20 minutes.
12. Tip: Use a meat thermometer to check doneness—it should read 165°F in the thickest part.
13. Remove from oven and let rest for 5 minutes before slicing.
14. Tip: Resting allows juices to redistribute, keeping the chicken moist.
Golden and cheesy on the outside, the chicken stays incredibly juicy while the ricotta filling becomes wonderfully creamy. The spinach adds fresh flavor that balances the richness perfectly. Try serving over lemon pasta or with roasted cherry tomatoes for a bright contrast.

Chicken and Ricotta Gnocchi Bake

Keeping weeknight dinners exciting doesn’t require complicated techniques. This chicken and ricotta gnocchi bake comes together with minimal prep for maximum comfort. You’ll have a bubbly, golden dinner ready in under an hour.

Ingredients

– A couple of boneless, skinless chicken breasts
– A 16-ounce package of shelf-stable potato gnocchi
– A cup of whole milk ricotta cheese
– A 24-ounce jar of your favorite marinara sauce
– A couple of cups of shredded mozzarella cheese
– A generous splash of olive oil
– A couple of cloves of garlic, minced
– A teaspoon of Italian seasoning
– A pinch of red pepper flakes (optional)

Instructions

1. Preheat your oven to 375°F.
2. Heat a generous splash of olive oil in a large, oven-safe skillet over medium-high heat.
3. Season both sides of the chicken breasts with salt and pepper.
4. Sear the chicken for 5-7 minutes per side, until golden brown and cooked through to 165°F internally.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Tip: Letting the chicken rest ensures it stays juicy when sliced.
6. While the chicken rests, add the minced garlic to the same skillet and cook for 1 minute until fragrant.
7. Pour the entire jar of marinara sauce into the skillet, scraping up any browned bits from the bottom.
8. Stir in the Italian seasoning and optional red pepper flakes.
9. Add the entire package of gnocchi directly to the sauce, stirring to coat.
10. Shred or chop the rested chicken into bite-sized pieces.
11. Drop spoonfuls of the ricotta cheese evenly over the gnocchi mixture.
12. Scatter the shredded chicken pieces over the top.
13. Sprinkle the shredded mozzarella cheese evenly over everything.
14. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly and the edges are golden brown. Tip: For extra browning, broil for the final 1-2 minutes, watching closely to prevent burning.
15. Remove from the oven and let it stand for 5-10 minutes before serving. Tip: This resting time allows the sauce to thicken slightly, making serving easier.

Getting that first bite reveals tender gnocchi and juicy chicken in a rich, cheesy sauce. The ricotta adds pockets of creamy contrast to the tangy marinara. Serve it straight from the skillet with a simple green salad for a complete, satisfying meal.

Savory Chicken Ricotta Tart

Haven’t we all needed a simple yet impressive dish that comes together without fuss? This savory tart delivers creamy ricotta and tender chicken in a flaky crust that’s perfect for weeknights or casual entertaining. Let’s get straight to it.

Ingredients

– 1 store-bought pie crust, thawed
– 1 cup cooked shredded chicken
– 1 cup whole milk ricotta
– 2 large eggs
– a generous handful of fresh spinach
– a couple of garlic cloves, minced
– a splash of olive oil
– a pinch of salt and black pepper
– a sprinkle of grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Press the thawed pie crust into a 9-inch tart pan, trimming any excess.
3. Prick the bottom of the crust all over with a fork to prevent puffing.
4. Blind bake the crust for 10 minutes until lightly golden.
5. Heat a splash of olive oil in a skillet over medium heat.
6. Sauté the minced garlic for 1 minute until fragrant.
7. Add the fresh spinach and cook for 2 minutes until wilted.
8. In a bowl, combine the ricotta, eggs, salt, and pepper, whisking until smooth.
9. Stir in the shredded chicken and sautéed spinach mixture.
10. Spread the filling evenly into the pre-baked crust.
11. Top with a sprinkle of Parmesan cheese.
12. Bake at 375°F for 25-30 minutes until the filling is set and the top is golden.
13. Let the tart cool for 10 minutes before slicing.
Surprisingly creamy and satisfying, this tart features a rich ricotta base with savory chicken and pops of fresh spinach. Serve it warm with a simple arugula salad for a complete meal, or slice it into smaller portions for an elegant appetizer that never fails to impress.

Chicken and Ricotta Stuffed Zucchini Boats

These zucchini boats transform summer squash into satisfying low-carb meals. They’re packed with creamy ricotta and tender chicken for a protein-rich dinner that feels indulgent yet light. Perfect for using up garden zucchini or weeknight meal prep.

Ingredients

– 4 medium zucchini, halved lengthwise
– 1 pound ground chicken
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella
– 1/4 cup grated Parmesan
– 1 egg
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– A pinch of red pepper flakes
– A couple of fresh basil leaves for garnish
– Salt and black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice each zucchini in half lengthwise and scoop out the centers with a spoon, leaving about 1/4-inch thick shells.
3. Chop the scooped zucchini flesh and set aside.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add ground chicken and cook for 5-6 minutes, breaking it up with a spatula until no pink remains.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add the chopped zucchini flesh and cook for 3-4 minutes until softened.
8. Transfer the chicken mixture to a bowl and let cool for 5 minutes.
9. Mix in ricotta, egg, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
10. Spoon the filling evenly into the zucchini boats, packing it down lightly.
11. Top with mozzarella and Parmesan cheeses.
12. Bake for 20-25 minutes until the zucchini is tender when pierced with a fork and cheese is golden brown.
13. Let rest for 5 minutes before serving to allow the filling to set.
14. Garnish with fresh basil leaves.

Baked until the zucchini turns tender but still holds its shape, these boats offer a satisfying contrast between the creamy filling and slightly crisp edges. The ricotta keeps everything moist while the Parmesan adds a salty punch that balances the mild chicken. Try serving them over a bed of marinara sauce or alongside a simple arugula salad for a complete meal that feels restaurant-worthy.

Chicken and Ricotta Manicotti

Zesty Italian comfort food doesn’t get much better than this classic baked pasta dish. Creamy ricotta and tender chicken wrapped in delicate pasta tubes create the ultimate family dinner. Perfect for Sunday suppers or impressing guests with minimal effort.

Ingredients

– 8 manicotti shells
– 2 cups shredded cooked chicken
– 15 ounces ricotta cheese
– 1 egg
– 1/2 cup grated Parmesan cheese
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– A couple of fresh basil leaves
– A splash of olive oil
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook manicotti shells for 8 minutes until al dente.
4. Drain shells and toss with a splash of olive oil to prevent sticking.
5. In a mixing bowl, combine ricotta, shredded chicken, egg, Parmesan, salt, and pepper.
6. Tip: Use a piping bag or zip-top bag with corner cut to neatly fill shells.
7. Fill each manicotti shell with the chicken-ricotta mixture.
8. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish.
9. Arrange filled manicotti in a single layer over the sauce.
10. Pour remaining sauce evenly over the manicotti.
11. Sprinkle mozzarella cheese generously over the top.
12. Cover dish tightly with aluminum foil.
13. Bake for 25 minutes until sauce is bubbling.
14. Remove foil and bake 5 more minutes until cheese is golden.
15. Tip: Let rest 10 minutes before serving for cleaner slices.
16. Garnish with fresh basil leaves.
17. Tip: For extra flavor, add a pinch of red pepper flakes to the filling.

Every bite delivers creamy ricotta and savory chicken wrapped in tender pasta. The bubbly mozzarella topping adds the perfect cheesy finish. Excellent served with garlic bread and a simple green salad for a complete meal.

Herbed Ricotta and Chicken Crostini

Mouthwatering herbed ricotta and tender chicken come together on crisp crostini for an effortless yet impressive appetizer. These little toasts deliver big flavor with minimal effort, perfect for last-minute entertaining or a quick snack. You’ll love how the creamy cheese and savory chicken complement the crunchy bread base.

Ingredients

– 1 baguette, sliced into about 20 half-inch thick pieces
– 2 cups shredded cooked chicken
– 1 cup whole milk ricotta cheese
– A handful of fresh basil leaves, chopped
– A couple of fresh thyme sprigs, leaves stripped
– 2 cloves garlic, minced
– A good glug of olive oil
– A squeeze of fresh lemon juice
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Arrange baguette slices in a single layer on a baking sheet.
3. Brush both sides of each slice lightly with olive oil using a pastry brush.
4. Bake for 8-10 minutes until edges are golden brown and centers are crisp.
5. While bread toasts, combine ricotta, shredded chicken, chopped basil, thyme leaves, and minced garlic in a medium bowl.
6. Stir in a squeeze of lemon juice until mixture is well combined.
7. Season the mixture with a pinch of salt and black pepper, tasting and adjusting as needed.
8. Remove toasted bread from oven and let cool for 2 minutes until warm but not hot.
9. Spoon about 1 tablespoon of the chicken-ricotta mixture onto each crostini.
10. Drizzle finished crostini with a bit more olive oil for shine and flavor.

Delightfully textured with crisp bread giving way to creamy, herby filling, these crostini balance richness with bright lemon notes. Try topping with extra fresh herbs or serving alongside a simple arugula salad for a complete light meal. The combination of warm, crunchy base and cool, flavorful topping makes them irresistible.

Chicken Ricotta Meatballs in Tomato Sauce

Fancy something cozy that comes together fast? These chicken ricotta meatballs simmered in tomato sauce deliver big flavor with minimal effort. They’re perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

– 1 pound of ground chicken
– 1 cup of ricotta cheese
– 1/2 cup of breadcrumbs
– 1 large egg
– 2 cloves of garlic, minced
– A handful of fresh parsley, chopped
– A generous pinch of salt
– A couple of twists of black pepper
– 2 tablespoons of olive oil
– 1 can (28 ounces) of crushed tomatoes
– A splash of red wine (about 1/4 cup)
– 1 teaspoon of dried oregano

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper.
3. Mix gently with your hands until just combined—overmixing makes tough meatballs.
4. Roll the mixture into 1.5-inch balls and place them on a parchment-lined baking sheet.
5. Bake for 15 minutes until lightly browned and firm to the touch.
6. While meatballs bake, heat olive oil in a large skillet over medium heat.
7. Pour in crushed tomatoes, red wine, and dried oregano, stirring to combine.
8. Bring the sauce to a simmer, then reduce heat to low and let it bubble gently for 10 minutes.
9. Transfer baked meatballs to the skillet, spooning sauce over them to coat.
10. Simmer uncovered for another 10 minutes until sauce thickens slightly and meatballs are heated through.
11. Serve immediately over pasta, polenta, or crusty bread.

Soft and tender from the ricotta, these meatballs soak up the bright, herby tomato sauce beautifully. Try them stuffed into a sub roll for a messy, delicious sandwich, or alongside a crisp green salad to balance the richness.

Ricotta and Garlic Chicken Alfredo

Kick off your weeknight dinner with this creamy, garlicky chicken Alfredo that comes together in under 30 minutes. Ricotta adds a light, fluffy texture that makes the sauce feel indulgent without being heavy. Perfect for when you want something fancy without the fuss.

Ingredients

– 2 boneless, skinless chicken breasts
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– 1 cup of whole milk ricotta
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 8 ounces of fettuccine
– A pinch of salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
5. Place the chicken in the skillet and cook for 6–7 minutes per side until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing.
7. In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil.
8. Sauté the minced garlic for 1 minute until fragrant but not browned.
9. Whisk in the ricotta and heavy cream until smooth, scraping up any browned bits from the chicken.
10. Stir in the Parmesan cheese until melted and the sauce thickens slightly, about 3–4 minutes.
11. Drain the cooked pasta, reserving 1/4 cup of pasta water.
12. Toss the hot pasta with the sauce, adding pasta water as needed to reach your desired consistency.
13. Fold in the sliced chicken and season with black pepper.
Generously creamy with a subtle tang from the ricotta, this Alfredo clings beautifully to every strand of pasta. The tender chicken soaks up the garlicky sauce, making each bite satisfying. Try serving it with a sprinkle of fresh parsley or a side of roasted broccoli for a complete meal.

Pasta with Chicken and Ricotta in a Creamy Sauce

Another busy weeknight calls for a comforting pasta dish that comes together fast. Pasta with chicken and ricotta in a creamy sauce delivers rich flavor with minimal effort. All you need are a few simple ingredients and about 30 minutes.

Ingredients

• 8 ounces of your favorite short pasta
• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• 3 minced garlic cloves
• A splash of heavy cream
• 1 cup of whole milk ricotta
• A generous handful of grated Parmesan
• A pinch of salt and black pepper
• A small bunch of fresh basil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, pat chicken breasts dry with paper towels and season both sides with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
5. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
6. Add pasta to boiling water and cook according to package directions until al dente.
7. While pasta cooks, reduce skillet heat to medium and sauté minced garlic for 1 minute until fragrant.
8. Pour heavy cream into skillet and simmer for 2 minutes until slightly thickened.
9. Whisk in ricotta and Parmesan until smooth and creamy.
10. Slice rested chicken into thin strips against the grain for tender bites.
11. Reserve 1/2 cup pasta water before draining pasta.
12. Add drained pasta and chicken to sauce, tossing to coat evenly.
13. Thin sauce with reserved pasta water as needed until it clings to pasta.
14. Chiffonade basil by stacking leaves, rolling tightly, and slicing crosswise into ribbons.
15. Stir most basil into pasta, reserving some for garnish.

Just cooked, this pasta boasts a luxuriously creamy texture that clings perfectly to every noodle. The ricotta adds subtle tang while tender chicken strips provide satisfying protein. Try serving it in shallow bowls with extra Parmesan and a crisp green salad for contrast.

Basil Ricotta and Chicken Panini

Never underestimate the power of a simple panini to transform your lunch routine. Nothing beats the creamy ricotta and fresh basil combo with tender chicken between crispy bread. This sandwich comes together in minutes but tastes like you spent hours in the kitchen.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of whole milk ricotta cheese
• A big handful of fresh basil leaves
• 4 slices of crusty Italian bread
• A couple tablespoons of olive oil
• A generous sprinkle of salt and black pepper

Instructions

1. Spread 1/2 cup of ricotta cheese evenly on two slices of bread.
2. Layer 1 cup of shredded chicken over the ricotta on each prepared slice.
3. Arrange fresh basil leaves evenly over the chicken, using about 5-6 leaves per sandwich.
4. Season with a generous pinch of salt and black pepper directly over the fillings.
5. Top with the remaining bread slices to form two sandwiches.
6. Brush the outside of both sandwiches lightly with olive oil using a pastry brush.
7. Preheat your panini press to 375°F, or heat a skillet over medium-high heat if using a press alternative.
8. Place sandwiches in the preheated press and cook for 4-5 minutes until golden brown stripes appear.
9. Press down firmly on the lid during cooking to ensure even compression and maximum crispiness.
10. Remove from press when bread is deeply golden and crispy to the touch.
11. Let sandwiches rest for 1 minute before cutting to allow fillings to set properly.
12. Slice each panini diagonally with a serrated knife for clean cuts through the crusty bread.

Deliciously crispy bread gives way to creamy, herby ricotta and perfectly seasoned chicken in every bite. The basil stays surprisingly fresh and aromatic despite the heat. Try serving these with a simple side salad or tomato soup for the ultimate comfort meal.

Chicken and Ricotta Skillet Casserole

A cozy one-pan dinner that comes together in under an hour. Chicken and ricotta skillet casserole delivers creamy comfort with minimal cleanup. Perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized chunks
– A generous cup of whole milk ricotta cheese
– A couple of cloves of garlic, minced
– One medium yellow onion, diced
– A splash of olive oil
– 1 cup of chicken broth
– Half a cup of heavy cream
– A handful of fresh basil, chopped
– A pinch of red pepper flakes
– Salt and black pepper to season

Instructions

1. Heat a large oven-safe skillet over medium-high heat and add a splash of olive oil.
2. Season chicken chunks with salt and pepper, then add to the hot skillet in a single layer.
3. Cook chicken for 5-7 minutes until golden brown on all sides, then remove from skillet and set aside. Tip: Don’t overcrowd the pan—cook in batches if needed for proper browning.
4. Add diced onion to the same skillet and cook for 4-5 minutes until softened and translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
7. Add heavy cream and bring to a simmer, cooking for 2 minutes until slightly thickened.
8. Return chicken to the skillet and stir to combine with the sauce.
9. Dollop spoonfuls of ricotta cheese evenly over the chicken mixture. Tip: Use a small ice cream scoop for neat, even portions of ricotta.
10. Transfer skillet to a preheated 375°F oven and bake for 20-25 minutes until bubbly around the edges.
11. Remove from oven and let rest for 5 minutes before serving. Tip: The resting time allows the sauce to thicken slightly for better consistency.
12. Sprinkle with chopped fresh basil and a pinch of red pepper flakes before serving. Rich, creamy ricotta melts into the savory chicken creating pockets of cheesy goodness. The crispy edges contrast beautifully with the tender chicken and silky sauce. Serve over crusty bread to soak up every bit of the flavorful sauce, or alongside roasted vegetables for a complete meal.

Conclusion

From quick weeknight dinners to impressive entertaining dishes, these 28 chicken and ricotta recipes offer endless inspiration for your kitchen. We hope you’ll try a few favorites, leave a comment sharing which ones you loved most, and pin this article to your Pinterest boards to save these delicious ideas for later!