Creamy Ricotta Chicken Pasta (Print Version)

# Ingredients:

→ Base

01 - 12 oz whole wheat pasta (penne or Tortiglioni)
02 - 1 lb chicken breast, cut into bite-sized pieces
03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced

→ Sauce

05 - 1 cup ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup chicken broth (or pasta cooking water)
08 - 1/2 cup heavy cream (optional)

→ Seasonings

09 - 1 tsp Italian seasoning
10 - 1/4 tsp red pepper flakes (optional)
11 - Salt and black pepper, to taste

→ Add-ins & Garnish

12 - 2 cups fresh spinach or kale (optional)
13 - Fresh basil or parsley for garnish

# Instructions:

01 - Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water before draining.
02 - Cook seasoned chicken pieces in olive oil until golden brown, about 6-8 minutes. Set aside.
03 - Sauté garlic, then add ricotta, Parmesan, broth, cream, and seasonings. Stir until smooth.
04 - Add chicken and pasta to sauce, toss to combine. Add pasta water if needed for consistency.
05 - Add optional greens until wilted. Garnish with herbs and extra Parmesan.

# Notes:

01 - Can use pasta water instead of chicken broth
02 - Heavy cream optional for extra richness
03 - Can customize with different greens

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