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.
Servings 8 servings
Calories 351kcal
Ingredients
- 12- ounce pasta any shape you have on hand
- 2 to 3 bacon
- 1/4 cup white onion
- 2 tablespoon garlic clove minced
- 1/2 cup chicken broth or stock
- 1 cup half and half or heavy whipping cream or whole milk
- 1 cup ricotta cheese
- 8 ounces mushroom sliced
- 2 cup chicken diced
- 1/2 cup Parmesan cheese grated
- 1/4 to 1/2 teaspoon salt and pepper to taste to your taste
- 1/4 teaspoon rosemary dried
- 1/2 teaspoon Italian herbs
- chopped green onions for garnish if desired
Instructions
- 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.
Nutrition
