Perciatelli Chicken Ricotta with Pomodoro is one of those fancy dishes super easy to make and impressive because the results are gourmet in flavors.
If you're a fan of peppers and eggplant, ricotta cheese this chicken medley combination will be a home run for your next meal prep night.
This meal is the perfect comfort food for the family but still elegant enough to serve with hosting a dinner party.
The ricotta adds just the right creaminess and coats any pasta perfectly in every bite topped with a fresh-tasting quick simmered tomato sauce.
Scroll to the bottom to get this delicious recipe and let your family be the judge of a new favorite dish in your home.
A few shortcuts and tips you can take to make Perciatelli Chicken Ricotta Eggplant Medley
- use cooked grilled chicken instead of fresh boneless
- add a favorite jarred sauce instead of canned crushed tomatoes
- substitute other vegetables you prefer with our suggestions below if you're not fond of peppers and eggplant
- use another cooked meat instead of chicken again refer to the suggestions below
Other Substitutions and Sauce Additions
- any kind of pasta you like can be used
- any other vegetables to substitute, onions, sauteed mushrooms, spinach, escarole, eggplant, zucchini, or yellow squash cubed
- roasted hot peppers, bell peppers, or jalapeno peppers
- boneless cooked meats, sliced or cooked steak, cooked lamb, Italian sliced cooked sausage
- add seafood shellfish instead of meat IE shrimp or another seafood you like
- always sauteed the meats using first to make sure they are flavored with garlic before adding them to the sauce
Pasta Suggestions
- baby rigatoni
- baby bowties
- mostaccioli
- penne
- baby seashells
- elbows
- rotini spirals Aka springs(we called them that as a kid), or cellentani which is a curly-style elbow, cavatappi
Ingredients You Will Need(for exact measurements scroll down to the recipe card)
- pasta of your choice cooked to package instructions
- fresh tomatoes, your favorite homemade sauce, or a favorite marinara store-bought jarred
- Italian sausage or another meat you prefer (boneless chicken, pork, ground sirloin)
- granulated garlic
- fresh basil
- cabernet, merlot of chicken broth
- salt, pepper
- Parmesano Reggiano cheese or Pecorino Romano cheese
- oregano
- olive oil
- white onion, carrot
- Optional Garnish: red pepper flakes, oregano
Tips and Suggestions
- cook any kind of pasta you like to package instructions
- to save time use a jarred marinara sauce
- if you're not a chicken lover add another boneless meat IE: ribeye cooked, leftover pork tenderloin, cooked Italian sausage sliced, etc.
- to save calories, air fry the vegetables and meat together with cooking spray
- use a medley of vegetables and omit the meat for vegetarian
- use jarred roasted peppers instead of fresh chopped
- for healthier versions use wheat or a low-carb pasta of your choice
- if not fond of eggplant or bell peppers substitute mushrooms, artichokes hearts, zucchini or another squash
- always use Pecorino Romano freshly grated for best results in a pinch use the jarred kind
- this dish tastes great topped with shredded melted mozzarella for a bit of a twist
- substitute chicken broth for wine for a non-alcohol dish
Pin for Later
More Recipes We Love
Mom's Homemade Italian Sausage Recipe
Pasta and Broccoli Aioli
Homemade Orecchiette
Comfort Italian Pasta Recipes
If you love pasta recipes this is a perfect addition to your recipe collection!
I just love this dish especially on cooler days in the fall and all winter long.
This specific recipe came about when my grandmother lived with us when I was a child and the combinations changed with the vegetables from the garden during the season we grew.
This sauce is a classic with all the vegetable flavors it compliments the pasta perfectly so enjoy this version or adapt it to the way you prefer!.
Yield: 6
Perciatelli with Chicken Eggplant Ricotta Medley
This Italian pasta dish is an insanely delicious dish using a medley of vegetables, chicken, ricotta and tomato sauce.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
- 1 pound of cubed boneless chicken breast ( around 2 boneless breasts)
- 1 small yellow red, and green pepper, 1 red cored, seeded, and cubed into 1-inch pieces
- freshly ground black pepper to taste
- 1 small eggplant, peeled and cut into 3/4-inch cubes ( around 1 pound)
- 2 teaspoons freshly minced garlic
- 1/4 teaspoon of granulated garlic powder
- 1 cup of dry white wine( Pinot Grigio)
- 3 cups canned crushed tomatoes
- 1/4 teaspoon hot red pepper flakes
- 4 fresh basil leaves
- 3/4 pound of Perciatelli (or another thick pasta)
- 1 cup ricotta cheese mixed with flat-leaf Italian parsley, and freshly chopped basil for the ricotta cheese, salt, and pepper to taste
- pinch of salt and pepper
- 2 tablespoons butter
- Garnish Pecorino Romano cheese grated, freshly grated black pepper,
Instructions
- Cube the chicken.
- In a large deep dutch oven pan, heat the oil with 3 tablespoons of oil and saute the chicken for 3 minutes on each side, then add the garlic, and red pepper flakes and saute for another minute.
- Place in a bowl and keep warm.
- In the same pan add more olive oil (2 to 3 tablespoons) and saute the peppers with eggplant for around 2 to 3 minutes (longer if you want softer vegetables.
- Note: these vegetables can be roasted in the oven on a baking sheet for 30 minutes at 400 degrees light sprayed with cooking oil also.
- To the large dutch oven, add the wine simmering and scrape the bits off the bottom.
- Stir in the tomatoes and basil, salt, and pepper to taste.
- Add the chicken with garlic, and the eggplant, with peppers, and simmer for around 15 to 20 minutes on low heat.
- Meanwhile, cook Perciatelli in boiling salted water to package instructions.
- Drain, and reserve 1 cup of pasta water.
- In a small bowl break up the ricotta and add the garlic powder, salt, pepper to taste, and some chopped fresh basil and flat-leaf Italian parsley.
- Add the hot pasta to a large bowl and toss with whole milk ricotta sprinkled with reserved pasta water, use a spaghetti spoon to turn with.
- Pour the sauce with chicken and vegetable medley on top of the pasta and garnish with grated cheese.
Notes
Tips and Suggestions
- cook any kind of pasta you like to package instructions
- to save time use a jarred marinara sauce
- if you're not a chicken lover add another boneless meat IE: ribeye cooked, leftover pork tenderloin, cooked Italian sausage sliced, etc.
- to save calories, air fry the vegetables and meat together with cooking spray
- use a medley of vegetables and omit the meat for vegetarian
- use jarred roasted peppers instead of fresh chopped
- for healthier versions use wheat or a low-carb pasta of your choice
- if not fond of eggplant or bell peppers substitute mushrooms, artichokes hearts, zucchini or another squash
- always use Pecorino Romano freshly grated for best results in a pinch use the jarred kind
- this dish tastes great topped with shredded melted mozzarella for a bit of a twist
- substitute chicken broth for wine for a non-alcohol dish
Pasta Suggestions
- baby rigatoni
- baby bowties
- mostaccioli
- penne
- baby seashells
- elbows
- rotini spirals Aka springs(we called them that as a kid), or cellentani which is a curly-style elbow, cavatappi
Other Substitutions and Sauce Additions
- any kind of pasta you like can be used
- any other vegetables to substitute, onions, sauteed mushrooms, spinach, escarole, eggplant, zucchini, or yellow squash cubed
- roasted hot peppers, bell peppers, or jalapeno peppers
- boneless cooked meats, sliced or cooked steak, cooked lamb, Italian sliced cooked sausage
- add seafood shellfish instead of meat IE shrimp or another seafood you like
- always sauteed the meats using first to make sure they are flavored with garlic before adding them to the sauce
Pin for Later
More Recipes To Try
Cacio e Pepe
Amatriciana
Rigatoni alla Zozzona
Pasta and Broccoli Aioli
Homemade Orecchiette