Baked chicken ricotta pasta is the ultimate cozy meal. The creamy ricotta adds a luscious texture that balances the tangy marinara, while the chicken provides hearty protein to make it a full meal. It’s versatile too: you can use rotisserie chicken to save time, swap in spinach or mushrooms for extra veggies, and it reheats beautifully for leftovers. Whether served fresh from the oven or enjoyed the next day, this dish delivers satisfying, homestyle comfort with every bite.
Yield: 6 servings
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
- 12 oz pasta (rotini, rigatoni, penne, or ziti work best)
- 2 cups cooked chicken, shredded or cubed
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 3 cups marinara sauce (homemade or store-bought)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Preparation
Step 1
Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish. Cook the pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
Step 2
In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in marinara sauce, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Simmer for 5 minutes.
Step 3
In a large bowl, mix ricotta, ½ cup mozzarella, ¼ cup Parmesan, and a pinch of salt and pepper until smooth. In the prepared baking dish, combine cooked pasta, chicken, and the tomato sauce. Gently stir in the ricotta mixture until evenly distributed.
Step 4
Sprinkle the remaining mozzarella and Parmesan over the top. Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly with golden edges. Let rest for 5 minutes before serving. Top with fresh basil or parsley.