Ingredients
Scale
- 300g penne pasta
- 2 chicken breasts, thinly sliced
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon chili flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook penne pasta in salted boiling water as per package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Season chicken with salt and pepper and cook until golden brown (5-7 minutes). Set aside.
- Sauté minced garlic in the same skillet until fragrant (about 1 minute).
- Lower heat, add ricotta, heavy cream, and Parmesan cheese. Stir until smooth.
- Return chicken to skillet; mix well and add herbs and chili flakes if desired.
- Toss in cooked pasta until evenly coated with sauce.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 610
- Sugar: 3g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg