Baked Chicken Ricotta Pasta: A Cozy, Cheesy Hug in a Dish
If you asked me to name the ultimate comfort food, I’d say it without hesitation: Baked Chicken Ricotta Pasta. There’s just something so cozy about bubbling cheese, tender chicken, and pasta perfectly coated in a rich, creamy sauce.
I first made this dish on a rainy Sunday afternoon when all I wanted was something warm, filling, and family-approved. I had leftover rotisserie chicken in the fridge, a half tub of ricotta begging to be used, and a box of pasta waiting for its moment. The result? Pure magic.
From that day, this Baked Chicken Ricotta Pasta has become a go-to recipe in my kitchen — the kind of meal that fills the house with the irresistible aroma of garlic, herbs, and cheese. It’s comfort food with a touch of sophistication, perfect for both a casual weeknight or a cozy dinner with friends.
🍝 Why You’ll Love This Recipe
- Ultra Creamy & Flavorful: Thanks to the ricotta and mozzarella combo.
- Family-Friendly: A guaranteed hit with kids and adults alike.
- Perfect for Meal Prep: It reheats beautifully for lunches or quick dinners.
- Customizable: Easily adaptable to your favorite veggies or pasta shapes.
- One Dish Wonder: Simple ingredients, big flavor, and minimal cleanup.
🧄 Ingredients for Baked Chicken Ricotta Pasta
Here’s everything you’ll need to make this deliciously creamy baked pasta:
For the Pasta Base
- 12 oz (340 g) penne or rigatoni (or any short pasta)
- 2 cups cooked chicken (shredded or cubed – rotisserie works great!)
- 2 cups marinara sauce (homemade or your favorite jarred sauce)
- 1 cup ricotta cheese
- ½ cup sour cream (or Greek yogurt for a lighter touch)
- 1 egg (helps bind the ricotta mixture)
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional for a little kick)
- Salt and black pepper, to taste
Optional Add-Ins
- 1 cup spinach (fresh or thawed frozen)
- 1 cup mushrooms, sautéed
- ½ cup roasted red peppers, chopped
- Fresh basil or parsley for garnish
🌿 Substitution Ideas
- Gluten-Free: Use gluten-free pasta — just make sure to slightly undercook it before baking so it doesn’t get mushy.
- Lighter Option: Replace sour cream with Greek yogurt and use part-skim ricotta.
- Vegetarian: Omit the chicken and add roasted vegetables like zucchini, eggplant, or bell peppers.
- Dairy-Free: Use vegan ricotta (almond or cashew-based) and dairy-free mozzarella.
🔪 Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta about 2 minutes less than the package directs — it will continue cooking in the oven.
Drain and toss with a drizzle of olive oil to prevent sticking.
✨ Pro Tip: Slightly undercooking your pasta ensures it doesn’t turn mushy during baking.
Step 2: Sauté the Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Stir in the marinara sauce, oregano, and red pepper flakes. Let it simmer for 5 minutes to develop flavor.
Step 3: Mix the Ricotta Filling
In a medium bowl, combine ricotta, sour cream, egg, and half of the mozzarella. Add a pinch of salt and pepper.
This creamy mixture gives your baked pasta its signature richness and velvety texture.
Step 4: Combine Everything
In a large mixing bowl, add the cooked pasta, shredded chicken, and the warm marinara sauce.
Gently fold in the ricotta mixture — don’t overmix! You want little pockets of creamy ricotta throughout.
Step 5: Assemble the Bake
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish. Spoon half the pasta mixture into the dish, sprinkle with a little mozzarella and Parmesan, then add the remaining pasta.
Top generously with the rest of the cheese.
Step 6: Bake to Golden Perfection
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes until the top is bubbly and golden brown.
If you like a crispier top, broil for 2–3 minutes — just keep a close eye so it doesn’t burn!
Step 7: Rest and Serve
Let the pasta rest for about 10 minutes before serving. This allows the sauce to thicken and the flavors to meld.
Garnish with chopped basil or parsley for a pop of freshness.
✨ Serving Tip: Pair it with a crisp green salad and garlic bread for the ultimate Italian-style dinner
💡 Extra Tips for the Best Baked Chicken Ricotta Pasta
1. Layer Like a Lasagna
If you want to get fancy, layer the pasta, sauce, and cheese like a lasagna for more defined cheesy layers.
2. Add Veggies for a Nutrient Boost
Spinach, kale, or roasted vegetables not only add color but also make this dish heartier and more balanced.
3. Make It Ahead
Assemble the dish a day in advance, cover tightly, and refrigerate. When ready to bake, simply pop it in the oven — add 10 extra minutes to the baking time if cold.
4. Perfect for Freezing
You can freeze the unbaked or baked pasta (see below for details). It’s an excellent meal prep option for busy weeks!
🧊 Storage, Reheating, and Freezing
Refrigerate:
Store leftovers in an airtight container for up to 4 days.
Reheat:
Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for 2–3 minutes.
Freeze:
Freeze before baking for best results. Wrap tightly in foil and freeze up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
🧠 Ingredient Variations
- Creamier Sauce: Add ½ cup heavy cream or a splash of milk to the marinara sauce.
- Spicy Kick: Add extra red pepper flakes or stir in a spoonful of chili oil.
- Cheese Lover’s Dream: Mix in fontina or provolone for extra gooeyness.
- Herb Boost: Try adding fresh thyme or rosemary for aromatic depth.
🍽️ Nutritional Information (per serving)
(Based on NYT Cooking’s Baked Chicken Ricotta Pasta recipe)
- Calories: ~480
- Protein: 35 g
- Fat: 20 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 750 mg
It’s a filling, high-protein comfort dish that feels indulgent but can easily be lightened up with a few tweaks.
❓ FAQ: All About Baked Chicken Ricotta Pasta
1. How long does Baked Chicken Ricotta Pasta take to make?
About 45 minutes total — 15 minutes prep and 30 minutes baking. It’s weeknight-friendly yet elegant enough for guests
2. Can I substitute the ricotta cheese?
Yes! Cottage cheese or mascarpone are great substitutes. Cottage cheese makes it lighter, while mascarpone makes it extra creamy and rich.
3. Can I use uncooked pasta?
If you’re short on time, you can! Just increase the sauce to 3 cups and bake covered for about 40–45 minutes until the pasta is tender.
4. Can I freeze Baked Chicken Ricotta Pasta?
Definitely. Assemble and freeze before baking for up to 3 months. When ready to cook, thaw in the refrigerator overnight and bake as usual.
5. How do I make this recipe vegetarian?
Skip the chicken and add more veggies — roasted zucchini, mushrooms, and spinach are perfect! You can even toss in some white beans for extra protein.
❤️ Conclusion: Your New Favorite Family Pasta Night Dish
There’s something truly heartwarming about sitting down to a bubbling dish of Baked Chicken Ricotta Pasta. Every bite is creamy, savory, and deeply satisfying — the perfect balance of tender pasta, juicy chicken, and velvety ricotta.
This dish isn’t just about flavor; it’s about comfort and connection. Whether you’re feeding your family, cooking for friends, or prepping meals for the week ahead, this pasta bake delivers every time.
So next time you’re craving something hearty, homemade, and oh-so-cheesy, grab your baking dish and make this Baked Chicken Ricotta Pasta. Trust me — it’ll quickly become one of your most-loved recipes.
💬 If you try this recipe, share your thoughts in the comments below!
Snap a photo and tag me on Instagram — I’d love to see your delicious creations.