There’s something wildly comforting about a warm bowl of creamy pasta, isn’t there? When I think about my weeknight dinner dreams, this creamy ricotta chicken pasta pretty much checks every box. It’s rich, filling, and packed with tender shredded chicken that’s been hanging out in the fridge just waiting for a second act. What I love most about this recipe is how little effort it takes to feel like I’ve pulled off something special. Leftover rotisserie chicken gets new life, creamy ricotta melts into a silky sauce, and garlic just does its thing, perfuming the whole kitchen in the best way. Add in some pasta—any shape you like—and it’s the kind of dish that feels like a big cozy hug without breaking a sweat. This is one of those dishes I turn to when I need dinner to be easy but not boring. It’s fast, flexible, and honestly tastes like you put way more work into it than you actually did. It’s also wildly forgiving. No ricotta? Use cream cheese. No parsley? Skip it. But do me a favor—don’t skimp on the garlic. We need that bold flavor to cut through the richness.