18 Delicious Chicken and Ricotta Recipes for Every Occasion

Let’s face it, chicken and ricotta are the dynamic duo of the kitchen, offering endless possibilities for delicious meals that suit any occasion. Whether you’re in the mood for a cozy comfort dish, a quick weeknight dinner, or something special to impress your guests, we’ve got you covered. Dive into our roundup of 18 mouthwatering recipes that promise to bring joy to your table. Keep reading to find your next favorite dish!

Chicken and Ricotta Stuffed Shells

Deliciously creamy and packed with flavor, these stuffed shells are a crowd-pleaser. Perfect for a cozy dinner or a special occasion.

Ingredients

• 12 oz jumbo pasta shells – I like to use Barilla for their perfect al dente texture.
• 2 cups ricotta cheese – Whole milk ricotta gives the creamiest filling.
• 1 cup cooked chicken, shredded – Rotisserie chicken saves time and adds great flavor.
• 1/2 cup grated Parmesan cheese – Freshly grated melts better than pre-packaged.
• 1 egg – Room temperature eggs blend more smoothly into the filling.
• 2 cups marinara sauce – Homemade or your favorite store-bought brand.
• 1 tbsp extra virgin olive oil – My go-to for sautéing and baking.
• 1 tsp garlic powder – Adds a nice depth of flavor without chopping garlic.
• 1/2 tsp salt – Just enough to enhance all the flavors.
• 1/4 tsp black pepper – Freshly ground for the best taste.

Instructions

1. Preheat oven to 375°F. This ensures even cooking.
2. Boil pasta shells according to package instructions until al dente, about 9 minutes. Tip: Salt the water like the sea for flavor.
3. Drain shells and toss with olive oil to prevent sticking.
4. In a bowl, mix ricotta, chicken, Parmesan, egg, garlic powder, salt, and pepper. Tip: Mix gently to keep the filling light.
5. Spread 1 cup marinara sauce on the bottom of a 9×13 baking dish.
6. Fill each shell with the ricotta mixture and place in the dish. Tip: Use a small spoon or piping bag for neat filling.
7. Top with remaining marinara sauce and sprinkle with extra Parmesan if desired.
8. Bake for 25 minutes, until bubbly and slightly golden on top.
9. Let rest for 5 minutes before serving. This helps the filling set.

Wonderfully creamy with a hint of garlic, these shells are a hit. Serve with a crisp green salad for a complete meal.

Ricotta and Chicken Stuffed Peppers

Just when you thought stuffed peppers couldn’t get any better, here’s a twist that combines creamy ricotta and tender chicken for a hearty meal.

Ingredients

• 4 large bell peppers, any color (I love using a mix for color)
• 1 lb ground chicken (thigh meat for extra juiciness)
• 1 cup ricotta cheese (whole milk ricotta makes it creamier)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried oregano (or fresh if you have it)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Cut the tops off the bell peppers and remove seeds. Tip: Keep the tops for a decorative presentation.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
4. Add ground chicken, oregano, salt, and pepper. Cook until no pink remains, about 5 minutes. Tip: Break the chicken into small pieces as it cooks.
5. Remove from heat. Stir in ricotta and Parmesan cheese until well combined.
6. Stuff each pepper with the chicken mixture. Place them in a baking dish.
7. Bake for 25-30 minutes, until peppers are tender. Tip: Cover with foil if they brown too quickly.

Now, these peppers are a masterpiece of textures—creamy, tender, with a slight bite from the peppers. Serve them atop a bed of quinoa for a complete meal, or slice them open to reveal the cheesy, chickeny goodness inside.

Creamy Chicken and Ricotta Pasta

Whip up this creamy chicken and ricotta pasta for a comforting meal that’s ready in no time. Perfect for busy weeknights or when you crave something rich and satisfying.

Ingredients

• 8 oz penne pasta (I love how the ridges hold the sauce)
• 1 lb chicken breast, diced (free-range gives the best flavor)
• 1 cup ricotta cheese (whole milk for extra creaminess)
• 2 cloves garlic, minced (fresh is always better)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 cup grated Parmesan (plus extra for serving)
• 1/2 tsp salt (adjust based on your preference)
• 1/4 tsp black pepper (freshly ground tastes best)
• 1/4 tsp red pepper flakes (optional for a little heat)
• 1/2 cup reserved pasta water (don’t skip this!)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add penne pasta and cook according to package instructions until al dente, about 11 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add diced chicken, salt, and black pepper. Cook until no longer pink, about 6 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
6. Reduce heat to low. Stir in ricotta and 1/2 cup pasta water until smooth. Tip: The starchy pasta water helps the sauce cling to the noodles.
7. Drain pasta and add to the skillet, tossing to coat evenly.
8. Remove from heat and stir in Parmesan. Tip: Letting it sit for 2 minutes thickens the sauce.

Makes for a velvety, flavorful dish with a slight kick. Serve with a sprinkle of extra Parmesan and a side of garlic bread for dipping.

Baked Chicken with Ricotta and Spinach

Nothing beats the comfort of a hearty baked chicken dish, especially when it’s stuffed with creamy ricotta and fresh spinach. This recipe is straightforward, delivering rich flavors with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts (I find organic ones more tender)
• 1 cup ricotta cheese (whole milk for extra creaminess)
• 2 cups fresh spinach, roughly chopped (baby spinach works great here)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (fresh minced garlic is a fine substitute)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground packs more punch)
• 1/2 cup marinara sauce (homemade or your favorite jarred brand)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. In a bowl, mix ricotta, spinach, garlic powder, salt, and pepper. Room temp ricotta blends smoother.
3. Cut a pocket into each chicken breast. Be careful not to cut through.
4. Stuff each pocket with the ricotta mixture. Don’t overfill to prevent spillage.
5. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden.
6. Pour marinara around the chicken in the skillet. It adds moisture and flavor.
7. Sprinkle mozzarella over each breast. It should cover the top evenly.
8. Transfer skillet to the oven. Bake for 20 minutes until chicken reaches 165°F internally.
9. Let rest for 5 minutes before serving. This keeps the juices in.

When served, the chicken is juicy, with a creamy, flavorful filling. Try it over a bed of al dente pasta or with a crisp green salad for contrast.

Chicken and Ricotta Meatballs

Craving something hearty yet easy to whip up? These Chicken and Ricotta Meatballs are your weeknight savior, blending juicy flavors with a creamy texture.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated Parmesan (the real deal, not the powdered stuff)
• 1 large egg (room temp blends better)
• 2 cloves garlic, minced (fresh is key)
• 1/2 cup breadcrumbs (panko gives a nice crunch)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp salt (fine sea salt distributes evenly)
• 1/2 tsp black pepper (freshly ground packs a punch)

Instructions

1. In a large bowl, combine ground chicken, ricotta, Parmesan, egg, garlic, breadcrumbs, salt, and pepper. Mix until just combined; overmixing makes tough meatballs.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Form the mixture into 1.5-inch balls. Wet hands prevent sticking.
4. Add meatballs to the skillet in batches, avoiding overcrowding. Cook until golden brown, about 4 minutes per side.
5. Transfer to a paper towel-lined plate to drain any excess oil.
6. Serve immediately or keep warm in a 200°F oven for up to 20 minutes.

Rich in flavor with a tender, moist interior, these meatballs shine atop spaghetti or nestled in a sub roll. The ricotta adds a subtle creaminess that pairs wonderfully with a tangy marinara.

Ricotta Stuffed Chicken Breast

Very few dishes balance elegance and simplicity like Ricotta Stuffed Chicken Breast. Perfect for a weeknight dinner yet fancy enough for guests.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total) – I butterfly them myself for even stuffing.
• 1 cup ricotta cheese – Whole milk ricotta gives the creamiest texture.
• 1/2 cup grated Parmesan – Freshly grated melts better than pre-packaged.
• 1 tbsp extra virgin olive oil – My go-to for sautéing; it adds a subtle fruitiness.
• 1 tsp garlic powder – For a quick flavor boost without chopping.
• 1/2 tsp salt – Diamond Crystal is my preference for its fine grind.
• 1/4 tsp black pepper – Freshly ground for the best aroma.
• 1 tbsp chopped fresh basil – Adds a bright, herby note.

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. Butterfly the chicken breasts by slicing horizontally, stopping before cutting all the way through. This creates a pocket for the stuffing.
3. In a bowl, mix ricotta, Parmesan, garlic powder, salt, pepper, and basil. The mixture should be homogenous.
4. Stuff each chicken breast with half the ricotta mixture. Press the edges to seal; no need for toothpicks if sealed well.
5. Heat olive oil in an oven-safe skillet over medium-high heat. A hot skillet gives the chicken a golden sear.
6. Sear the chicken for 3 minutes per side until golden. This step locks in juices.
7. Transfer the skillet to the oven. Bake for 15 minutes or until the internal temperature reaches 165°F. Use a meat thermometer for accuracy.

Creamy ricotta melts into the chicken, making each bite moist and flavorful. Serve over a bed of arugula for a peppery contrast or alongside roasted vegetables for a hearty meal.

Chicken and Ricotta Lasagna

Just when you thought lasagna couldn’t get any better, this Chicken and Ricotta Lasagna proves otherwise. It’s a hearty, creamy twist on the classic that’s sure to impress.

Ingredients

• 9 lasagna noodles (I like Barilla for their no-boil convenience)
• 2 cups shredded chicken (leftover rotisserie chicken works wonders here)
• 15 oz ricotta cheese (whole milk for extra creaminess)
• 1 egg (room temp blends smoother)
• 2 cups shredded mozzarella (I always grab an extra handful for the top)
• 1/2 cup grated Parmesan (the real deal, not the powdered stuff)
• 24 oz marinara sauce (homemade or your favorite jarred brand)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1 tsp garlic powder (for that quick flavor boost)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes a difference)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a bowl, mix ricotta, egg, garlic powder, salt, and pepper until smooth.
3. Spread 1 cup marinara sauce at the bottom of the dish. Tip: This prevents noodles from sticking.
4. Layer 3 noodles, half the ricotta mixture, half the chicken, and 1/3 of the mozzarella. Repeat.
5. Top with remaining noodles, sauce, and cheeses. Tip: Cover edges with foil to prevent burning.
6. Bake for 25 minutes covered, then 10 minutes uncovered until bubbly and golden. Tip: Let it sit for 10 minutes before slicing for cleaner cuts.

Layers of tender noodles, creamy ricotta, and savory chicken make every bite a delight. Serve with a crisp green salad to balance the richness.

Grilled Chicken with Ricotta and Herb Sauce

Here’s a dish that’s as straightforward as it is delicious, perfect for those who appreciate simplicity with a twist. Grilled chicken meets a creamy ricotta and herb sauce for a meal that’s both comforting and elegant.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic ones have better flavor)
• 1 cup ricotta cheese (whole milk for creaminess)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/4 cup chopped fresh herbs (basil and parsley are my favorites here)
• Salt and pepper (to season, but be generous)

Instructions

1. Preheat your grill to medium-high, about 375°F, ensuring it’s clean to prevent sticking.
2. Season the chicken breasts evenly with salt and pepper on both sides.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Don’t move the chicken around too much to get those perfect grill marks.
4. While the chicken cooks, mix ricotta, olive oil, lemon juice, and herbs in a bowl. Tip: Let the sauce sit for a few minutes to let the flavors meld.
5. Once the chicken is done, let it rest for 5 minutes before slicing. Tip: Resting ensures the juices redistribute, keeping the chicken moist.
6. Serve the grilled chicken slices topped with the ricotta and herb sauce.

Grilled to perfection, the chicken is juicy with a slight char, while the ricotta sauce adds a creamy, herby freshness. Try serving it over a bed of arugula for a peppery contrast.

Chicken and Ricotta Calzones

Whip up these Chicken and Ricotta Calzones for a hearty meal that’s perfect for any day of the week. They’re stuffed with creamy ricotta and tender chicken, wrapped in a crispy crust.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp sugar (just a pinch to balance the flavors)
• 1 tsp salt (sea salt is my preference for its clean taste)
• 1 packet instant yeast (makes the dough rise like a dream)
• 3/4 cup warm water (around 110°F, perfect for activating the yeast)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 cup ricotta cheese (full-fat for the best texture)
• 1 cup cooked chicken, shredded (leftover rotisserie chicken works great here)
• 1/2 cup mozzarella cheese, shredded (for that perfect melt)
• 1 egg, beaten (room temp eggs blend better)
• 1 tsp garlic powder (adds a nice kick)
• 1/2 tsp dried oregano (for a hint of earthiness)

Instructions

1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Add warm water and olive oil to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F. Line a baking sheet with parchment paper.
6. In another bowl, mix ricotta, chicken, mozzarella, garlic powder, and oregano.
7. Divide dough into 4 equal parts. Roll each into a 6-inch circle.
8. Spoon 1/4 of the filling onto one half of each dough circle.
9. Fold dough over filling, seal edges by pressing with a fork.
10. Brush tops with beaten egg for a golden finish.
11. Bake for 20-25 minutes until golden brown and crispy.

Yield: These calzones come out with a crispy exterior and a creamy, flavorful filling. Serve them with a side of marinara for dipping to elevate the meal.

Ricotta and Chicken Ravioli

Tender ricotta and chicken ravioli brings a comforting twist to your dinner table. This dish combines creamy ricotta with savory chicken, all wrapped in delicate pasta.

Ingredients

– 2 cups all-purpose flour (I like to sift mine for extra fluffiness) – 3 large eggs (room temperature blends better) – 1 cup ricotta cheese (full-fat for creaminess) – 1/2 cup cooked chicken, finely shredded (leftover rotisserie works great) – 1 tbsp extra virgin olive oil (my go-to for richness) – 1/2 tsp salt (fine sea salt dissolves evenly) – 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. On a clean surface, mound the flour and make a well in the center. 2. Crack the eggs into the well, add olive oil, and gradually mix into the flour until a dough forms. Tip: If the dough feels sticky, add a bit more flour. 3. Knead the dough for 10 minutes until smooth, then let it rest under a towel for 30 minutes. 4. Roll the dough into thin sheets using a pasta machine or rolling pin. Tip: Keep unused dough covered to prevent drying. 5. In a bowl, mix ricotta, chicken, salt, and pepper. 6. Place teaspoonfuls of the filling on one pasta sheet, spacing them 2 inches apart. 7. Cover with another pasta sheet, pressing around the filling to seal. Tip: Use a ravioli cutter for clean edges. 8. Cut into individual ravioli and cook in boiling water for 3-4 minutes until they float. 9. Serve immediately with your favorite sauce. Great texture comes from the tender pasta and creamy filling. A drizzle of sage butter elevates the flavors beautifully.

Chicken and Ricotta Pizza

Craving something cheesy and comforting? This Chicken and Ricotta Pizza combines tender chicken with creamy ricotta for a satisfying meal.

Ingredients

• 1 lb pizza dough (homemade or store-bought, I find fresh dough works best)
• 1/2 cup ricotta cheese (full-fat for creaminess)
• 1 cup shredded mozzarella cheese (I like to mix in a bit of provolone for extra flavor)
• 1/2 lb chicken breast, cooked and shredded (season with salt and pepper while cooking)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1/2 tsp garlic powder (for a subtle kick)
• 1/4 cup tomato sauce (homemade or your favorite brand)
• Fresh basil leaves for garnish (adds a fresh pop of color and flavor)

Instructions

1. Preheat your oven to 475°F. A hot oven ensures a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a thinner crust, roll it out more.
3. Transfer the dough to a baking sheet or pizza stone. Brush with 1 tbsp olive oil to prevent sogginess.
4. Spread tomato sauce evenly over the dough, leaving a small border for the crust.
5. Dot the surface with ricotta cheese, then sprinkle shredded chicken over the top.
6. Cover with mozzarella cheese and a sprinkle of garlic powder. Tip: Even distribution means every bite is flavorful.
7. Bake for 12-15 minutes, or until the crust is golden and cheese is bubbly. Tip: Rotate the pizza halfway for even cooking.
8. Remove from oven, drizzle with remaining olive oil, and garnish with fresh basil.

Velvety ricotta and juicy chicken make each slice rich and hearty. Try serving with a side of chili flakes for those who like a bit of heat.

Slow Cooker Chicken and Ricotta Casserole

Just when you thought comfort food couldn’t get any easier, this slow cooker chicken and ricotta casserole proves otherwise. It’s a no-fuss, flavor-packed meal that practically cooks itself.

Ingredients

– 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
– 1 cup ricotta cheese (full-fat for creaminess)
– 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 2 cloves garlic, minced (fresh is best here)
– 1 tsp dried oregano (crush it between your fingers to wake up the flavor)
– 1/2 tsp salt (I use sea salt for a cleaner taste)
– 1/4 tsp black pepper (freshly ground makes a difference)
– 1/4 cup chicken broth (low-sodium to control the saltiness)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the chicken thighs and brown for 3 minutes per side. (Tip: Don’t overcrowd the skillet to get a good sear.)
2. Transfer the chicken to the slow cooker. Sprinkle with salt, pepper, and oregano.
3. In a bowl, mix ricotta, Parmesan, and minced garlic. Spread this mixture over the chicken.
4. Pour the chicken broth around the edges of the slow cooker to keep everything moist.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. (Tip: Resist the urge to peek; lifting the lid slows cooking.)
6. Once done, the chicken should shred easily with a fork. (Tip: For a thicker sauce, remove the lid and cook on HIGH for the last 30 minutes.)

Hearty and creamy, this casserole pairs wonderfully with crusty bread or over a bed of steamed greens. The ricotta melts into a luxurious sauce that clings to every bite of tender chicken.

Chicken and Ricotta Dumplings

Zesty and comforting, these Chicken and Ricotta Dumplings are a weeknight savior. They’re fluffy, rich, and ready in under an hour.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup ricotta cheese (full-fat makes the dumplings tender)
• 1 large egg (room temp blends better)
• 1/2 tsp salt (fine sea salt distributes evenly)
• 1/4 tsp black pepper (freshly ground for a kick)
• 4 cups chicken broth (homemade or low-sodium store-bought)
• 2 cups shredded cooked chicken (leftover rotisserie works great)
• 1 tbsp olive oil (extra virgin is my go-to for flavor)
• 1/4 cup chopped parsley (flat-leaf for a milder taste)

Instructions

1. In a large bowl, mix flour, ricotta, egg, salt, and pepper until a dough forms. Tip: Don’t overmix to keep dumplings light.
2. Heat olive oil in a pot over medium heat. Add chicken and broth, bring to a simmer.
3. Drop tablespoon-sized dough balls into the simmering broth. Tip: Wet the spoon to prevent sticking.
4. Cover and cook for 15 minutes on low heat. Tip: Resist lifting the lid to ensure even cooking.
5. Remove from heat, stir in parsley, and serve hot.

Fluffy dumplings soak up the savory broth, creating a perfect bite. Serve with a sprinkle of parmesan or a side of crusty bread for dipping.

Ricotta and Chicken Cannelloni

Crafting the perfect Ricotta and Chicken Cannelloni is simpler than you think. This dish combines creamy ricotta and tender chicken in a hearty pasta roll, baked to perfection.

Ingredients

– 1 lb chicken breast, diced (I find organic chicken tastes better here) – 15 oz ricotta cheese (whole milk for creaminess) – 1 cup mozzarella, shredded (I like to shred my own for meltiness) – 1/2 cup Parmesan, grated (freshly grated packs more flavor) – 1 egg, room temperature (helps bind the filling) – 12 cannelloni tubes (no pre-boiling needed) – 2 cups marinara sauce (homemade or your favorite jarred) – 2 tbsp extra virgin olive oil (my go-to for sautéing) – 1 tsp garlic powder (adds a quick flavor boost) – Salt and pepper to taste (I use sea salt for a cleaner taste)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking. 2. Heat olive oil in a pan over medium heat. Sauté chicken until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear. 3. In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Stir in the cooked chicken. 4. Spoon the mixture into a piping bag or Ziploc with a corner cut off. Fill each cannelloni tube evenly. 5. Spread 1 cup of marinara sauce at the bottom of a baking dish. Arrange filled cannelloni in a single layer. 6. Top with remaining marinara sauce and sprinkle extra mozzarella if desired. 7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until bubbly and golden. Tip: Let it sit for 5 minutes before serving for easier handling. Perfect for a cozy dinner, this dish offers a creamy interior with a slightly crispy top. Serve with a side of garlic bread to scoop up any extra sauce.

Chicken and Ricotta Pie

Rustic yet elegant, this Chicken and Ricotta Pie combines creamy textures with savory flavors for a comforting meal.

Ingredients

• 2 cups cooked chicken, shredded (I like using leftovers from a roasted chicken for extra flavor)
• 1 cup ricotta cheese (full-fat for creaminess)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1 pie crust (homemade or store-bought, no judgment here)
• 1 egg, beaten (room temp eggs blend better)
• 1/2 tsp salt (adjust based on your chicken’s seasoning)
• 1/4 tsp black pepper (freshly ground for the best flavor)

Instructions

1. Preheat your oven to 375°F. This ensures a golden crust.
2. In a bowl, mix shredded chicken, ricotta, Parmesan, olive oil, salt, and pepper. Tip: Taste the mix now to adjust seasoning.
3. Roll out the pie crust into a 9-inch pie dish. Trim edges for a neat finish.
4. Spread the chicken and ricotta mixture evenly over the crust.
5. Fold the edges of the crust over the filling, creating a rustic look. Tip: Leave the center open for a peek of filling.
6. Brush the crust with beaten egg for a shiny finish.
7. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Tip: Rotate the pie halfway for even browning.

Unbelievably creamy inside with a crispy crust, this pie pairs wonderfully with a simple arugula salad. Try serving it warm for the best texture contrast.

Spicy Chicken and Ricotta Dip

Everyone loves a dip that packs a punch, and this Spicy Chicken and Ricotta Dip does just that. It’s creamy, spicy, and utterly addictive.

Ingredients

• 2 cups shredded cooked chicken (I use leftovers from a rotisserie chicken for ease)
• 1 cup ricotta cheese (full-fat for creaminess)
• 1/2 cup hot sauce (Frank’s RedHot is my favorite here)
• 1/4 cup mayonnaise (Duke’s has the perfect tang)
• 1/4 cup crumbled blue cheese (for a bold flavor kick)
• 1 tbsp garlic powder (because garlic makes everything better)
• 1 tsp smoked paprika (adds a nice depth)
• 1/2 tsp cayenne pepper (adjust based on your heat preference)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. In a large bowl, combine the shredded chicken, ricotta cheese, hot sauce, mayonnaise, blue cheese, garlic powder, smoked paprika, and cayenne pepper. Mix until fully incorporated. Tip: Letting the mixture sit for 10 minutes before baking enhances the flavors.
3. Transfer the mixture to an oven-safe dish. Sprinkle the shredded mozzarella cheese evenly on top. Tip: For a golden top, place under the broiler for the last 2 minutes.
4. Bake for 20 minutes, or until the dip is bubbly and the cheese is melted. Tip: Serve immediately for the best texture and warmth.

Unbelievably creamy with a spicy kick, this dip is perfect with crispy tortilla chips or sliced baguette. The blue cheese adds a tangy contrast that’s hard to resist.

Chicken and Ricotta Quesadillas

You won’t believe how these Chicken and Ricotta Quesadillas transform your weeknight dinner game. They’re creamy, crispy, and packed with flavor.

Ingredients

– 2 cups shredded cooked chicken (I love using rotisserie for ease)
– 1 cup ricotta cheese (whole milk ricotta makes it extra creamy)
– 1/2 cup shredded mozzarella cheese (for that perfect melt)
– 1/4 cup chopped fresh cilantro (skip if you’re not a fan)
– 1 tsp ground cumin (toasted cumin seeds ground fresh is my secret)
– 1/2 tsp garlic powder (or minced fresh garlic for a punch)
– 4 large flour tortillas (homemade or store-bought, both work)
– 2 tbsp olive oil (extra virgin is my go-to for frying)
– Salt to taste (I use sea salt for a cleaner taste)

Instructions

1. In a bowl, mix shredded chicken, ricotta, mozzarella, cilantro, cumin, and garlic powder until well combined. Tip: Let the mixture sit for 10 minutes to let flavors meld.
2. Heat a large skillet over medium heat and brush with 1 tbsp olive oil.
3. Place one tortilla in the skillet, spread half the chicken mixture evenly over it, then top with another tortilla. Tip: Press down gently to help the quesadilla hold together.
4. Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and cook the other side for another 3-4 minutes. Tip: Use a wide spatula to flip without spills.
5. Repeat with remaining tortillas and mixture, using the rest of the olive oil.
6. Cut each quesadilla into wedges and serve immediately.

Perfectly golden on the outside with a gooey, flavorful center, these quesadillas are a hit. Pair with a spicy salsa or a cool avocado crema for an extra kick.

Ricotta and Chicken Stuffed Mushrooms

Let’s dive into making these savory bites that are perfect for any gathering. Ricotta and chicken stuffed mushrooms are a crowd-pleaser with minimal fuss.

Ingredients

• 12 large white mushrooms – look for firm, unblemished caps.
• 1 cup cooked chicken, finely shredded – I use rotisserie for ease.
• 1/2 cup ricotta cheese – whole milk ricotta gives the best texture.
• 1/4 cup grated Parmesan cheese – freshly grated melts smoother.
• 1 tbsp extra virgin olive oil – my go-to for sautéing.
• 1 clove garlic, minced – fresh is key here.
• 1/4 tsp salt – I prefer sea salt for its clean taste.
• 1/4 tsp black pepper – freshly ground adds a nice kick.

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Clean mushrooms with a damp paper towel. Remove stems and chop finely.
3. Heat olive oil in a pan over medium heat. Add chopped stems and garlic, sauté until soft, about 3 minutes.
4. In a bowl, mix sautéed stems, chicken, ricotta, Parmesan, salt, and pepper. Tip: Let the mixture sit for 5 minutes to meld flavors.
5. Stuff each mushroom cap with the mixture, pressing lightly to fill. Tip: Overstuff slightly for a generous bite.
6. Bake for 20 minutes until mushrooms are tender and tops are golden. Tip: Broil for the last 2 minutes for extra color.

After baking, these mushrooms are creamy inside with a slight bite from the Parmesan crust. Serve them warm with a drizzle of balsamic glaze for an extra flavor dimension.

Conclusion

Whether you’re planning a cozy dinner or a festive gathering, these 18 chicken and ricotta recipes offer something for every occasion. We hope this roundup inspires your next meal with its blend of flavors and simplicity. Don’t forget to try these dishes, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.