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When I make this whole wheat pasta, I’m instantly thrown back to cozy Sundays spent around my kitchen table. Creamy ricotta wraps each bite, and the chicken makes it hearty enough to fill you up. I stumbled on this combo while trying to lighten up my go-to comfort dishes some years back.
Why You’ll Love It
It took a bunch of tries, but I finally nailed the sweet spot between feeling wholesome and a little bit rich. The whole wheat gives off this great nutty taste, and ricotta turns into an ultra-creamy—but not heavy—sauce. Add in fresh greens for color and you’ve got a bowl full of feel-good food.
Stuff You’ll Gather
- Any shape of whole wheat pasta you like works here—I’m partial to penne but mix it up.
- Cut chicken breasts into little chunks so they cook up super fast.
- Ricotta straight from the fridge makes the sauce so creamy.
- Extra virgin olive oil? Always makes things taste better.
- Can’t forget Parmesan—grate it fresh if you can, it’s a flavor booster.
- Broth nearby helps loosen up the sauce perfectly when you need it.
- Fresh garlic (not powder) gives that real-deal punch.
- A handful of Italian seasoning ties it all together.
- Toss in baby spinach, kale, or any leafy green you like for pop and nutrition.
- Some herbs from the garden thrown on top make it even better.
Pasta Basics
Getting the pasta just right is pretty much the foundation. Dump plenty of salt in the water—make it taste nice and salty. While it cooks, get everything else prepped. Before you drain, stash away a mug of that cloudy pasta water. You’ll want it for creamy sauce later.
Chicken Steps
You want juicy chicken? Crank the heat up and let your skillet get nice and hot. Salt and pepper those pieces, then don’t mess with them while they brown. That little bit of crust is a game changer. Once they’re done, just scoot them to the side for now.
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Flavor by Layers
When you drop fresh garlic into the pan, the whole place smells amazing. Keep it moving so it doesn’t turn bitter. Just a couple minutes are all it takes to build big flavor here.
Sauce Time
This is the fun bit. Lower the heat and scoop in ricotta. Next comes a blizzard of Parmesan and let it melt down. Add a little broth until it’s the smooth, silky sauce you’re after. Add enough salt and pepper so it makes you want to taste it right away.
All in the Same Pan
Soon as your sauce looks smooth, toss the chicken back in. Add the pasta too—watch it soak up all that creamy goodness. Too thick? Splash in some of that saved pasta water till you like the look of it.
Adding Some Green
Drop fresh greens in at the end. They’ll wilt and turn bright in the warm pasta, bringing color and a little earthiness. I swap in whatever’s in the fridge—spinach, kale, whatever you’ve got.
Dig In
For this dish, I bring out my favorite big bowls. Pile up the pasta, give it a sprinkle of more herbs, and extra Parmesan if you feel like it. First forkful always gets a happy reaction around here.
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Best Sidekicks
I like thick slices of crusty bread to mop up every drop. A quick lemony green salad on the side is really nice too. It balances out all the richness.
Better for You
This bowl isn’t just delicious—it fuels you up. Whole wheat pasta keeps you full. Chicken brings lean protein. Greens add vitamins and all the good stuff. Tastes like a treat but it’s a smart choice too.
Home Cook Tricks
This dish has taught me some handy lessons. Always season your chicken before you cook. Buy Parmesan in blocks and grate it yourself, it’s worth it. And if you can find really good ricotta, don’t skip it.
Make It Work for You
My kiddo’s favorite twist is sun dried tomatoes tossed in. Other days, I’ll add roasted peppers or a bunch of arugula. You can change things up every time you make it.
Stash the Extras
Leftovers hold up great. Store in the fridge and reheat slowly, adding a dash of milk to loosen it. Flavors get even yummier next day.
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Easy Ahead Prep
On busy nights, I do all the chopping and seasoning earlier in the day. Even the sauce can get made ahead. All that’s left at dinnertime is cooking fresh pasta.
Sip and Savor
A cold glass of Pinot Grigio just works with this meal. The chilled wine really cuts through all the creaminess. They’re such a good pair.
Making It Even Lighter
Want to change it up? Sub in Greek yogurt instead of cream. Swap chicken for ground turkey if you like. Load up extra veggies and it’s just as tasty.
Everyone’s Favorite
My kids eat this right up. Skip any spicy toppings for them. You can even sneak in extra chopped veggies and nobody complains. Everyone leaves happy.
Gather ‘Round and Enjoy
This dish always makes friends and family feel cozy and happy. Creamy sauce, tender chicken, and fresh flavors—there’s something special in every bite. Pull up some chairs and dive in together.
Recipe FAQs
- → Could I use non-wheat pasta here?
- Yep, any kind you like works just fine! Whole wheat is healthier, but feel free to swap it out.
- → How can I avoid that too-thick sauce struggle?
- Just save some of your pasta water. Add a little at a time, stirring to keep things smooth and silky.
- → Can this be made in advance?
- It’s better fresh. Sauce thickens overnight, so reheat with a splash of broth or cream to fix it.
- → What leafy greens taste great here?
- Spinach and kale work perfectly! Spinach is quicker to cook, but kale’s great too if cooked a bit longer.
- → Do I need heavy cream here?
- It’s optional. The ricotta and Parmesan alone make it creamy, but cream adds that extra richness.