Are you looking for a delicious and creamy twist on traditional chicken dishes? Look no further! Chicken and ricotta is a match made in heaven, and when combined with some tasty pasta, sauce, and herbs, it’s a flavor combination that will leave you wanting more. In this article, we’ll be sharing 18 mouth-watering recipes that combine the rich flavors of chicken and ricotta to create dishes that are sure to please even the pickiest of eaters.
From classic comfort foods like lasagna and cannelloni to new twists on old favorites like pizza and calzones, these creamy chicken and ricotta recipes are perfect for a cozy night in with family and friends. So grab your apron, preheat your oven, and get ready to indulge in some seriously delicious eats!
Chicken and Ricotta Stuffed Shells
A creamy twist on the classic stuffed shell recipe, this dish combines cooked chicken, ricotta cheese, and pasta for a satisfying comfort food.
Ingredients:
– 12 jumbo pasta shells
– 1 lb boneless, skinless chicken breast or thighs, cooked and diced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried basil
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine cooked chicken, ricotta cheese, Parmesan cheese, egg, basil, garlic powder, salt, and pepper. Mix well.
4. Stuff each pasta shell with the chicken-ricotta mixture, placing them in a 9×13-inch baking dish.
5. Pour marinara sauce over the stuffed shells and top with shredded mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Creamy Ricotta and Chicken Pasta Bake
A comforting and satisfying casserole that combines tender chicken, creamy ricotta cheese, and al dente pasta for a delightful weeknight meal.
Ingredients:
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 cup mixed frozen vegetables (e.g., peas, carrots, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp dried basil
– Salt and pepper, to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook chicken, onion, and garlic until the chicken is fully cooked and the onion is translucent.
4. Stir in ricotta cheese, Parmesan cheese, basil, salt, and pepper until well combined.
5. Add frozen vegetables to the skillet and stir until thawed.
6. Combine cooked pasta, chicken mixture, and shredded mozzarella cheese in a large bowl.
7. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
8. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Spinach Ricotta Stuffed Chicken Breast
Spinach Ricotta Stuffed Chicken Breast Recipe
A flavorful and moist chicken breast filled with a creamy spinach and ricotta cheese mixture, perfect for a quick and delicious dinner.
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 package frozen chopped spinach, thawed and drained
- 8 ounces ricotta cheese
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat oven to 375°F (190°C).
- In a bowl, combine spinach, ricotta cheese, garlic, salt, and pepper. Mix well.
- Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the spinach-ricotta mixture.
- Drizzle olive oil over the chicken breasts and season with salt and pepper.
- Bake for 25-30 minutes or until the chicken is cooked through.
Cooking time: 25-30 minutes. Serves 2-3 people.
Lemon Ricotta Chicken with Herbs
This recipe combines the creaminess of ricotta cheese, the brightness of lemon zest, and the freshness of herbs to create a show-stopping chicken dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup whole milk ricotta cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Lemon slices for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together ricotta cheese, lemon juice, garlic, parsley, and basil.
3. Place the chicken breasts on a baking sheet lined with parchment paper.
4. Spoon the ricotta mixture evenly over each chicken breast.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until cooked through.
7. Garnish with lemon slices, if desired.
Cooking Time: 25-30 minutes
Ricotta and Chicken Meatballs in Tomato Sauce
Elevate your pasta game with this creamy and savory meatball recipe. Ricotta cheese adds a tangy twist to classic chicken meatballs, served in a rich tomato sauce.
Ingredients:
– 1 lb ground chicken
– 1/2 cup ricotta cheese
– 1 egg
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan
– 1 tsp dried basil
– Salt and pepper to taste
– 2 cups tomato sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, basil, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-18 minutes or until cooked through.
5. Serve meatballs with tomato sauce and garnish with chopped parsley, if desired.
Cooking Time: 20-22 minutes (including prep time)
Garlic Butter Chicken with Ricotta Mash
This rich and creamy dish combines the flavors of garlic butter chicken with a comforting ricotta mash, perfect for a cozy night in. With minimal effort, you’ll be treated to a satisfying and filling meal.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breasts
– 4 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 cup ricotta cheese
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Place chicken breasts in the saucepan, spooning some of the garlic butter mixture on top. Season with salt and pepper.
4. Bake for 25-30 minutes or until chicken is cooked through.
5. Meanwhile, combine ricotta cheese and heavy cream in a bowl. Mix until smooth.
6. Serve chicken with ricotta mash and garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Ricotta-Stuffed Chicken Parmesan
Ricotta-Stuffed Chicken Parmesan Recipe
Experience the flavors of Italy with this classic dish that combines tender chicken breasts stuffed with creamy ricotta cheese, crispy breadcrumbs, and melted mozzarella.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tablespoon olive oil
– 1 cup breadcrumbs (Panko or regular)
– Salt and pepper to taste
– Fresh basil leaves for garnish
– Marinara sauce and melted mozzarella cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together ricotta cheese, Parmesan cheese, and egg until smooth.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the ricotta mixture and close the incision.
5. Dip stuffed chicken breasts in beaten eggs and then coat in breadcrumbs.
6. Place coated chicken on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Bake for 25-30 minutes or until cooked through.
8. Serve hot, garnished with fresh basil leaves, and enjoy with marinara sauce and melted mozzarella cheese if desired.
Cooking Time: 25-30 minutes
Chicken and Ricotta Lasagna Rolls
Elevate your lasagna game with this creative twist on the classic Italian dish. Tender chicken, creamy ricotta, and flavorful spinach come together in a delicious roll-up that’s sure to become a family favorite.
Ingredients:
– 8 oz cooked chicken breast
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup chopped fresh spinach
– Salt and pepper to taste
– 12 lasagna noodles
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine cooked chicken, ricotta cheese, Parmesan cheese, egg, and spinach. Mix well.
3. Lay a lasagna noodle flat on a clean surface. Spread about 1/4 cup of the chicken-ricotta mixture along the length of the noodle, leaving a small border at each end.
4. Roll up the noodle tightly and place seam-side down in a baking dish. Repeat with remaining noodles and filling.
5. Pour marinara sauce over the rolled lasagna and top with mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Baked Ricotta and Chicken Cannelloni
Elevate your pasta game with this creamy and flavorful baked dish. This recipe combines the richness of ricotta cheese with tender chicken and crispy cannelloni.
Ingredients:
– 12-16 cannelloni tubes
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper.
3. Add the cooked chicken and mix well.
4. Stuff each cannelloni tube with the chicken-ricotta mixture.
5. Place the filled tubes in a baking dish and cover with marinara sauce.
6. Sprinkle mozzarella cheese over the top.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Remove from oven and sprinkle with parsley.
Cooking Time: 25-30 minutes
Ricotta and Chicken Stuffed Peppers
A delicious twist on traditional stuffed peppers, this recipe combines creamy ricotta cheese with juicy chicken for a flavorful and nutritious meal.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 8 oz ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove the seeds and membranes.
3. In a large skillet, cook the chicken over medium-high heat until browned, about 5-7 minutes.
4. Mix cooked chicken with ricotta cheese, mozzarella cheese, parsley, oregano, salt, and pepper.
5. Stuff each pepper with the chicken-ricotta mixture and place in a greased baking dish.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Herbed Ricotta and Chicken Flatbread
A flavorful and satisfying flatbread filled with the creamy richness of herbed ricotta, savory chicken, and fresh herbs.
Ingredients:
– 1 (14 oz) package whole wheat flatbread
– 1/2 cup herbed ricotta cheese (see note)
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spread the herbed ricotta cheese evenly over the flatbread, leaving a 1-inch border around the edges.
3. Top with shredded chicken, chopped parsley, and a sprinkle of salt and pepper.
4. Drizzle olive oil over the filling.
5. Bake for 15-20 minutes or until the crust is golden brown and the filling is heated through.
6. Remove from oven and let cool for a few minutes before slicing and serving.
Note: To make herbed ricotta, combine 1/2 cup ricotta cheese with 1 tablespoon chopped fresh parsley, 1/4 teaspoon dried basil, and 1/4 teaspoon garlic powder in a bowl. Mix well to combine.
Chicken Ricotta Gnocchi in Cream Sauce
Savor the rich flavors of Italy with this comforting dish featuring pillowy gnocchi filled with ricotta and topped with a creamy chicken sauce. This recipe is perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup ricotta cheese
– 1 egg, lightly beaten
– Salt, to taste
– 1 lb boneless, skinless chicken breast, cooked and diced
– 2 tbsp butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine flour, ricotta, and egg. Mix until a dough forms.
3. Roll out the dough to 1/4 inch thickness. Cut into 1-inch pieces.
4. Cook gnocchi in boiling salted water for 3-5 minutes or until they float.
5. In a skillet, sauté chicken, onion, and garlic in butter until onions are translucent.
6. Add heavy cream and simmer for 2-3 minutes or until the sauce thickens.
7. Serve cooked gnocchi with the creamy chicken sauce and sprinkle with Parmesan cheese, if desired.
Cooking Time: 25-30 minutes
Ricotta and Chicken Ravioli with Sage Butter
Ricotta and Chicken Ravioli with Sage Butter: A Delicate Combination of Flavors
This recipe combines the creamy richness of ricotta cheese, the savory flavor of chicken, and the earthy warmth of sage to create a delicious homemade ravioli dish.
Ingredients:
– 1 pound fresh pasta dough
– 1 cup cooked chicken breast, shredded
– 8 ounces ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh sage leaves, chopped (about 2 tablespoons)
– 4 tablespoons unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out pasta dough to a thickness of about 1/8 inch.
3. In a mixing bowl, combine cooked chicken, ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.
4. Place small spoonfuls of the filling mixture onto the pasta dough, leaving about 1 inch between each ravioli.
5. Fold the pasta over the filling to form triangles or squares, pressing edges together to seal.
6. In a large skillet, melt butter over medium heat. Add chopped sage leaves and cook until fragrant (about 1 minute).
7. Cook ravioli in boiling water for 3-4 minutes, then serve with sage butter sauce.
Cooking Time: 20-25 minutes
Lemon Ricotta Chicken Risotto
This creamy and citrusy risotto recipe combines the richness of ricotta cheese with the brightness of lemon, perfect for a comforting yet elegant dinner. Flaky chicken adds protein-packed heft to this flavorful dish.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup ricotta cheese
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from heat.
2. In the same skillet, add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Gradually add warmed broth, stirring continuously, until absorbed. Repeat until all broth is used.
4. Stir in lemon juice, ricotta cheese, and butter. Add cooked chicken and season with salt and pepper to taste.
5. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Ricotta and Chicken Stuffed Zucchini Boats
A delicious and healthy twist on traditional stuffed zucchinis, these Ricotta and Chicken Stuffed Zucchini Boats are a perfect summer side dish or main course. The creamy ricotta cheese and savory chicken filling complement the tender zucchini perfectly.
Ingredients:
– 4 medium-sized zucchinis
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together chicken, ricotta cheese, Parmesan cheese, salt, and pepper.
4. Stuff each zucchini boat with the chicken-ricotta mixture, dividing it evenly among the four boats.
5. Drizzle with olive oil and sprinkle with chopped parsley (if using).
6. Bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Chicken and Ricotta Calzones
These delicious calzones are packed with shredded chicken, creamy ricotta cheese, and fresh parsley, all wrapped up in a crispy pizza dough. Perfect for a quick weeknight dinner or a fun weekend treat.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 1 cup shredded cooked chicken
– 8 oz ricotta cheese
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch.
3. Mix together the shredded chicken, ricotta cheese, parsley, oregano, salt, and pepper.
4. Place the chicken-ricotta mixture onto one half of the dough, leaving a 1-inch border around the edges.
5. Fold the other half of the dough over the filling to form a triangle or rectangle shape.
6. Brush the tops with olive oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Ricotta and Chicken Stuffed Mushrooms
A creamy, savory twist on traditional stuffed mushrooms. This recipe combines the richness of ricotta cheese with the comfort of cooked chicken for a delightful appetizer or main course.
Ingredients:
– 12 large mushroom caps (any variety, cleaned and stemmed)
– 1 pound cooked chicken breast, diced
– 8 ounces ricotta cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together chicken, ricotta cheese, olive oil, garlic, salt, and pepper until well combined.
3. Stuff each mushroom cap with the chicken-ricotta mixture, mounding it slightly in the center.
4. Sprinkle Parmesan cheese on top of each mushroom.
5. Place mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Chicken Ricotta Pizza with Arugula
Elevate your pizza game with this creamy and savory combination of chicken, ricotta cheese, and peppery arugula.
Ingredients:
– 1 pre-baked pizza crust
– 1/2 cup ricotta cheese
– 1/4 cup shredded mozzarella cheese
– 1/4 cup cooked chicken breast, diced
– 1/4 cup chopped fresh arugula
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spread the ricotta cheese evenly over the pizza crust.
3. Top with mozzarella cheese, diced chicken, and arugula.
4. Season with salt and pepper to taste.
5. Brush the edges of the crust with olive oil.
6. Bake for 12-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 12-15 minutes
Serves: 1-2 people
Summary
Get ready to indulge in a world of creamy, dreamy chicken and ricotta dishes! This collection of 18 mouthwatering recipes will transport you to Italy with its rich flavors and comforting warmth. From stuffed shells and pasta bakes to chicken parmesan and gnocchi, these dishes showcase the versatility of ricotta cheese. With a mix of classic Italian flavors and creative twists, this article has something for everyone – whether you’re a fan of bold spices or subtle herbs. So go ahead, get cooking, and let the creamy goodness begin!