Creamy Ricotta Pasta

Often times, I need a quick dish.  Something that I can whip up fast so we can eat and get the kids to bed.  This dish fit that parameter quite nicely! The longest part was cooking the chicken.

One of the things I liked most about this dish, is the fresh tomatoes and spinach.  Those, to me, are what makes this dish a perfect summer dish.  That, and not having the oven turned out.  Cherry tomatoes are also a BIG hit in our house.  Well, with my husband at least.  The little ones don’t really care for ANY sort of vegetable.  But if I have cherry tomatoes in the house, I need to hide them before they get eaten.

Creamy Ricotta Pasta

So what about you?  Do you have certain foods you need to hide when you buy them so they don’t disappear right away?

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  • 1 chicken breast, seasoned, cooked, and chopped
  • 1/2 lb pasta
  • 1/2 of a 15oz carton ricotta cheese
  • 1 clove garlic, minced
  • 1-2 cups cherry tomatoes, cut in half or quarters
  • 2 cups spinach leaves
  • 1/4 cup parmesan cheese
  • salt and pepper to taste
  • approx 1/4-1/2 cup pasta water (save when draining the pasta)

Bring a pot of water to boil.  Add the pasta and cook until done.  Before straining the pasta, reserve 1/4-1/2 of the pasta water.  While the pasta is cooking, mix together the ricotta cheese, parmesan cheese, garlic, salt, and pepper.  When the pasta is finished, add the pasta water to the cheese mixture and stir to thin it out and make more of a sauce texture.  Add the pasta, chicken, tomatoes, spinach, and cheese sauce together and serve immediately while it’s still warm.