32+ Mouthwatering Keto Chicken Ricotta Recipes to Make Your Taste Buds Dance

If you’re on a keto journey and looking for creative, satisfying ways to enjoy your meals, you’ve come to the right place.

Keto chicken ricotta recipes combine two of the most delicious ingredients—chicken and ricotta cheese—into a wide variety of low-carb dishes.

Whether you’re in the mood for something savory, comforting, or light and fresh, there’s a keto chicken ricotta recipe to suit every craving.

From creamy chicken casseroles to stuffed vegetables and easy skillet meals, these dishes are not only rich in flavor but also pack a protein punch to keep you full and satisfied throughout the day.

In this blog post, we’ll explore 32+ keto chicken ricotta recipes that are easy to make, utterly delicious, and perfect for your low-carb lifestyle.

32+ Mouthwatering Keto Chicken Ricotta Recipes to Make Your Taste Buds Dance

Finding new and exciting keto recipes can be a challenge, but with these 32+ keto chicken ricotta recipes, you’ll have endless options to keep your meals flavorful and satisfying.

Whether you’re in the mood for a rich and creamy casserole, a fresh salad, or bite-sized appetizers, there’s something in this list to fit your needs.

The best part? Each dish is low in carbs and high in taste, helping you stay on track with your keto diet while enjoying every bite.

With these recipes in your back pocket, you’ll never get bored with your meals again.

So, get your kitchen ready and start cooking up some of these mouthwatering dishes today!

Keto Spinach Ricotta Stuffed Chicken Breast

Tender chicken breasts are filled with a rich, creamy spinach and ricotta mixture, then baked to perfection.

This recipe brings an Italian-inspired comfort food feel without the carbs, perfect for a cozy dinner that doesn’t break your keto goals.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup cooked spinach (drained and chopped)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut a pocket into each chicken breast by slicing horizontally without going all the way through.
3. In a bowl, mix ricotta, spinach, mozzarella, Parmesan, garlic, herbs, salt, and pepper.
4. Stuff the chicken breasts with the ricotta mixture and secure with toothpicks if needed.
5. Heat olive oil in a skillet over medium heat and sear chicken on both sides until golden brown (about 3 minutes per side).
6. Transfer chicken to a baking dish and bake for 20–25 minutes or until internal temperature reaches 165°F (74°C).

This dish is incredibly creamy, cheesy, and flavorful without being heavy.

The spinach adds nutrients and texture, while the ricotta mixture keeps everything moist. It’s a perfect centerpiece for a keto-friendly dinner, great with a side of roasted zucchini or cauliflower mash.

Creamy Chicken Ricotta Bake with Zucchini Ribbons

This casserole-style bake combines shredded chicken, creamy ricotta, and delicate zucchini ribbons in a comforting, cheesy dish.

It’s the ultimate low-carb comfort food that feels indulgent yet fits your keto lifestyle beautifully.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup ricotta cheese
• 1/2 cup heavy cream
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 medium zucchini, thinly sliced into ribbons
• 1 egg
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix ricotta, egg, heavy cream, garlic powder, onion powder, Parmesan, salt, and pepper.
3. Gently stir in the shredded chicken until well combined.
4. In a greased 9×9 baking dish, layer zucchini ribbons along the bottom.
5. Spoon the chicken and ricotta mixture on top and spread evenly.
6. Top with shredded mozzarella.
7. Bake uncovered for 25–30 minutes until bubbling and golden on top.
8. Let cool slightly and garnish with fresh basil before serving.

This dish has a comforting lasagna-like vibe without the noodles.

The zucchini ribbons provide structure and freshness, while the creamy ricotta-chicken blend delivers a rich texture. Perfect for meal prep or a family-style dinner.

Keto Chicken Ricotta Meatballs in Creamy Tomato Sauce

This unique spin on meatballs uses ground chicken and ricotta for a tender, juicy result.

Simmered in a velvety tomato-cream sauce, this dish is both elegant and hearty, ideal for a satisfying keto dinner.

Ingredients:

For the meatballs:

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 egg
• 2 tbsp almond flour
• 1 garlic clove, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

For the sauce:

• 1 cup sugar-free marinara sauce
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. In a large bowl, mix together all meatball ingredients until combined.
2. Form into 1.5-inch meatballs.
3. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides.
4. Once browned, reduce heat and add marinara and heavy cream to the pan.
5. Cover and simmer for 15–20 minutes, until meatballs are fully cooked and the sauce is creamy and slightly thickened.
6. Garnish with basil before serving.

These meatballs are a keto dream—moist, cheesy, and full of Italian flavor.

The ricotta adds softness to the meatballs, while the creamy tomato sauce gives them a restaurant-quality finish. Serve them over zoodles or cauliflower rice for a full low-carb meal.

Chicken Ricotta Stuffed Bell Peppers (Keto Style)

These keto-friendly stuffed bell peppers are packed with a savory blend of shredded chicken and ricotta, then baked to bubbling perfection.

It’s a colorful, satisfying dish that’s as pretty as it is delicious—great for dinner or meal prep.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 2 cups cooked, shredded chicken
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Drizzle bell pepper halves with olive oil and place in a baking dish.
3. In a mixing bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, garlic powder, oregano, salt, and pepper.
4. Spoon the mixture evenly into each bell pepper half.
5. Bake uncovered for 25–30 minutes until the peppers are tender and the tops are golden.

These stuffed peppers are an easy, make-ahead option that deliver serious flavor without any carb-heavy fillers.

The combination of ricotta and chicken creates a moist, cheesy filling, while the bell peppers provide a sweet, slightly crunchy contrast.

Cheesy Chicken Ricotta Skillet with Broccoli

This one-pan wonder brings together juicy chicken, tender broccoli, and a decadent ricotta cheese sauce—all in under 30 minutes.

It’s a creamy, comforting dish that’s perfect for busy keto nights.

Ingredients:

• 1.5 lbs chicken thighs or breasts, diced
• 2 cups broccoli florets
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced chicken, season with salt, pepper, and paprika, and cook until golden and cooked through. Remove and set aside.
3. In the same skillet, sauté garlic for 1 minute, then add broccoli and cook until tender-crisp.
4. Stir in ricotta, mozzarella, and Parmesan, then return the chicken to the pan.
5. Stir until everything is coated in the creamy cheese sauce and heated through.

This skillet meal is the definition of comfort food that works on keto.

The creaminess of the ricotta makes the whole dish feel indulgent, and the addition of broccoli gives it freshness and fiber—perfect for a balanced keto plate.

Keto Chicken Ricotta Patties with Herb Aioli

These savory chicken ricotta patties are lightly pan-fried to golden perfection and served with a homemade herb aioli.

Ideal as a main course, meal prep item, or even keto-friendly sandwich filler (on a chaffle or lettuce wrap).

Ingredients:

For the patties:

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup almond flour
• 1 egg
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil

For the herb aioli:

• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp fresh dill or parsley, chopped
• Salt to taste

Instructions:

1. In a bowl, mix together all patty ingredients until combined.
2. Form into 6 patties.
3. Heat olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side until golden and cooked through.
4. Mix all aioli ingredients in a small bowl.
5. Serve patties hot with a dollop of herb aioli on top or on the side.

These chicken ricotta patties are incredibly juicy and flavorful thanks to the ricotta, which keeps them from drying out.

The creamy herb aioli is the perfect finishing touch—bright, garlicky, and fresh. Great on their own or in a keto-friendly wrap!

Baked Chicken Ricotta Casserole with Cauliflower

This ultra-satisfying casserole layers shredded chicken, creamy ricotta, and roasted cauliflower for a baked dish that feels like comfort food heaven—without the carbs.

It’s a great way to use up leftover chicken and makes for excellent leftovers.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups cauliflower florets
• 1 cup ricotta cheese
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss cauliflower with olive oil, salt, and pepper. Roast on a baking sheet for 15 minutes until just tender.
3. In a large bowl, combine ricotta, heavy cream, garlic powder, thyme, Parmesan, and cheddar. Add chicken and roasted cauliflower; mix well.
4. Transfer to a greased 9×9 casserole dish.
5. Bake for 20–25 minutes until golden and bubbly on top.

This casserole brings a beautiful harmony of creamy and savory flavors.

The cauliflower adds substance and texture, while the ricotta makes every bite rich and satisfying. It’s family-friendly, freezer-friendly, and keto-approved.

Chicken Ricotta Lettuce Wraps with Sun-Dried Tomatoes

Fresh, crisp lettuce wraps get filled with a creamy chicken and ricotta mixture infused with sun-dried tomato and basil.

It’s a light but flavorful option perfect for lunch, appetizers, or an easy no-cook dinner.

Ingredients:

• 1.5 cups cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1 tbsp fresh basil, chopped (or 1 tsp dried)
• Salt and pepper to taste
• Romaine or butter lettuce leaves

Instructions:

1. In a mixing bowl, combine chicken, ricotta, sun-dried tomatoes, basil, salt, and pepper.
2. Mix well until creamy and fully incorporated.
3. Spoon the mixture into individual lettuce leaves.
4. Garnish with extra herbs or a drizzle of olive oil if desired.

These wraps are light, fresh, and bursting with Mediterranean flavor.

The creamy ricotta perfectly balances the bold sun-dried tomatoes, making it a refreshing yet indulgent keto option you can throw together in minutes.

Grilled Chicken Ricotta Roll-Ups with Pesto Drizzle

These grilled roll-ups are not only fun to make but packed with flavor.

Thinly pounded chicken breasts are rolled with a rich ricotta filling and grilled or baked to perfection. A drizzle of pesto finishes it off for a bright, herbaceous touch.

Ingredients:

• 4 thin chicken cutlets or pounded chicken breasts
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• Salt and pepper to taste
• 1/2 cup prepared pesto (sugar-free)
• Olive oil, for grilling

Instructions:

1. Preheat grill or oven to 400°F (200°C).
2. In a bowl, mix ricotta, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
3. Spread ricotta mixture evenly over each chicken cutlet, then roll up and secure with toothpicks.
4. Brush lightly with olive oil. Grill for 6–8 minutes per side or bake for 20–25 minutes until cooked through.
5. Drizzle with warm pesto before serving.

These roll-ups are packed with flavor, high in protein, and look beautiful plated.

The creamy ricotta filling keeps the chicken juicy, and the pesto drizzle adds a burst of fresh, herby flavor that ties the whole dish together.

Chicken Ricotta Zoodle Alfredo

This keto twist on a classic Alfredo pasta swaps noodles for zucchini zoodles and adds ricotta to the sauce for an extra creamy, tangy depth.

It’s fast, filling, and full of Italian-inspired comfort—without the carbs.

Ingredients:

• 2 medium zucchini, spiralized
• 1.5 cups cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• 1 garlic clove, minced
• 1 tbsp butter
• Salt and pepper to taste
• Optional: chopped parsley or basil for garnish

Instructions:

1. Heat butter in a skillet over medium heat. Sauté garlic for 1 minute.
2. Add ricotta, heavy cream, and Parmesan. Stir until smooth and creamy.
3. Add shredded chicken and cook for 3–4 minutes until heated through.
4. Toss in zoodles and gently mix to coat. Cook for 2–3 more minutes, just until zoodles are tender.
5. Season with salt and pepper, garnish with herbs, and serve immediately.

This dish is rich, creamy, and totally satisfying, with the zoodles providing a noodle-like texture that works perfectly with the ricotta Alfredo sauce.

It’s comfort food you can feel great about on keto.

Chicken Ricotta Mushroom Bake

Earthy mushrooms meet juicy chicken and luscious ricotta in this oven-baked dish that’s perfect for a cozy night in.

The mushrooms release their juices into the creamy cheese mixture, creating an irresistibly savory sauce.

Ingredients:

• 2 cups cooked, shredded chicken
• 1.5 cups sliced mushrooms (cremini or button)
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1/2 tsp thyme
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tbsp butter
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a pan and sauté mushrooms with garlic until soft and browned. Season with salt, pepper, and thyme.
3. In a bowl, mix ricotta, chicken, and Parmesan. Stir in the sautéed mushrooms.
4. Transfer mixture to a greased baking dish. Dot with butter on top.
5. Bake for 20–25 minutes until golden and bubbly.

This mushroom bake delivers rich, earthy flavors in a creamy, cheesy package.

It’s an easy, fuss-free dinner that tastes indulgent and works great alongside a simple green salad or steamed veggies.

Spicy Chicken Ricotta-Stuffed Portobello Caps

These hearty portobello mushroom caps are stuffed with a spicy chicken and ricotta mixture and baked until bubbling.

They’re bold, savory, and make for an elegant low-carb main dish or appetizer.

Ingredients:

• 4 large portobello mushroom caps, stems and gills removed
• 1.5 cups cooked, shredded chicken
• 3/4 cup ricotta cheese
• 1/4 cup shredded mozzarella
• 1 tbsp chopped jalapeño (or red pepper flakes to taste)
• 1 garlic clove, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat oven to 400°F (200°C).
2. Brush mushroom caps with olive oil and place on a baking sheet.
3. In a bowl, mix chicken, ricotta, jalapeño, garlic, paprika, mozzarella, salt, and pepper.
4. Fill each mushroom cap with the ricotta mixture.
5. Bake for 20 minutes, or until mushrooms are tender and tops are golden.

These stuffed mushrooms are bold in flavor and rich in texture, with just enough spice to wake up your palate.

They’re perfect for low-carb entertaining or for a weeknight dinner that feels a little more gourmet.

Chicken Ricotta Stuffed Mini Zucchini Boats

These bite-sized zucchini boats are perfect for appetizers, party snacks, or even a light keto lunch.

They’re filled with a flavorful chicken-ricotta mixture, then baked until perfectly golden and bubbly.

Ingredients:

• 4 small zucchinis, halved lengthwise and hollowed out
• 1 cup cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1/4 cup shredded mozzarella
• 1 tbsp tomato paste
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Lightly brush zucchini halves with olive oil and place in a baking dish.
3. In a bowl, mix chicken, ricotta, tomato paste, mozzarella, Italian seasoning, salt, and pepper.
4. Spoon the filling into each zucchini half.
5. Bake for 20–25 minutes or until the tops are lightly browned and the zucchini is tender.

These mini zucchini boats are a fresh, low-carb way to enjoy the creamy combo of chicken and ricotta.

The tomato paste adds a hint of tang and richness, giving each bite a tiny pizza-like vibe with none of the carbs.

Creamy Chicken Ricotta Soup (Keto-Friendly)

This cozy, creamy soup combines shredded chicken, ricotta, and fresh herbs into a warm bowl of keto comfort.

It’s a great way to use leftovers, and thanks to the ricotta, it’s extra rich without needing flour or thickeners.

Ingredients:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 small onion, diced
• 2 cups chicken broth
• 1 cup cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1/4 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• Optional: chopped parsley or spinach for garnish

Instructions:

1. In a saucepan, heat olive oil over medium heat. Sauté garlic and onion until soft and fragrant.
2. Add chicken broth and bring to a gentle simmer.
3. Stir in shredded chicken, thyme, salt, and pepper. Simmer for 5 minutes.
4. Lower heat and slowly whisk in ricotta and cream until smooth.
5. Simmer gently (do not boil) for another 5–7 minutes. Add spinach or parsley at the end if desired.

This soup is creamy, comforting, and keto-approved—perfect for chilly evenings or meal prep.

The ricotta melts beautifully into the broth, giving it a velvety texture that feels indulgent without carbs.

Chicken Ricotta Breakfast Bake (Low-Carb & Savory)

Who says ricotta and chicken are just for dinner?

This savory breakfast casserole is packed with protein and flavor, making it a perfect keto breakfast option that keeps you full and energized.

Ingredients:

• 1.5 cups cooked, diced chicken
• 3/4 cup ricotta cheese
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Butter for greasing

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper.
3. Stir in chicken, ricotta, and shredded cheese.
4. Pour mixture into a greased 9×9 baking dish.
5. Bake for 25–30 minutes, or until set and golden on top. Let cool slightly before slicing.

This breakfast bake is a delicious way to use up leftover chicken and add a boost of protein to your morning.

It’s savory, cheesy, and super versatile—easy to customize with herbs, bacon, or sautéed veggies.

Chicken Ricotta Parmesan Meatballs

These chicken meatballs are a twist on classic chicken Parmesan, stuffed with ricotta and baked to perfection.

They’re tender, juicy, and topped with marinara and mozzarella for a low-carb version of a beloved Italian classic.

Ingredients:

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup almond flour
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup sugar-free marinara sauce
• 1/2 cup shredded mozzarella

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together ground chicken, ricotta, Parmesan, egg, almond flour, basil, garlic powder, salt, and pepper.
3. Form the mixture into meatballs, about 1.5 inches in diameter.
4. Place the meatballs on a baking sheet and bake for 20 minutes or until cooked through.
5. Spoon marinara sauce over the meatballs and sprinkle with mozzarella. Bake for an additional 5–7 minutes, until the cheese is melted and bubbly.

These chicken ricotta meatballs are packed with flavor and stay incredibly moist thanks to the ricotta.

They’re a great dinner option on their own or served over zoodles or cauliflower rice for a complete low-carb meal.

Chicken Ricotta Avocado Salad

This refreshing salad features a combination of creamy ricotta, tender chicken, and creamy avocado, all tossed in a light lemony dressing.

It’s perfect for a quick lunch or a light dinner when you need something fresh and satisfying.

Ingredients:

• 2 cups cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1 ripe avocado, diced
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
2. In a large bowl, toss together shredded chicken, ricotta, avocado, and mixed greens.
3. Drizzle with dressing and gently toss to coat. Serve immediately.

This salad is a perfect keto-friendly dish that balances creamy, savory, and fresh flavors.

The ricotta and avocado give it a luscious texture, while the chicken makes it a filling meal. It’s light, refreshing, and easy to prepare.

Chicken Ricotta Frittata

A frittata is the perfect way to use up leftovers and create a filling, savory meal with minimal effort.

This chicken ricotta frittata is creamy, flavorful, and packed with protein—a great option for breakfast, brunch, or dinner.

Ingredients:

• 1.5 cups cooked, shredded chicken
• 1/2 cup ricotta cheese
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup spinach, chopped
• 1/4 cup shredded cheddar cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, whisk together eggs, heavy cream, ricotta, garlic powder, salt, and pepper.
3. Stir in the shredded chicken, spinach, and cheddar cheese.
4. Grease a cast-iron skillet or oven-safe pan with olive oil, then pour the egg mixture into the pan.
5. Bake for 20–25 minutes, or until the frittata is set and golden on top. Let it cool for a few minutes before slicing and serving.

This frittata is fluffy, cheesy, and satisfying. The ricotta adds a smooth texture, while the spinach and chicken provide richness and flavor.

It’s the perfect meal for any time of day.

Chicken Ricotta and Spinach Stuffed Eggplant

This stuffed eggplant is a fantastic low-carb alternative to pasta dishes, packed with seasoned chicken, creamy ricotta, and spinach.

It’s a hearty, flavorful meal that’s perfect for a cozy dinner.

Ingredients:

• 2 medium eggplants, halved and scooped out
• 1.5 cups cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1 cup spinach, sautéed
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 375°F (190°C).
2. Scoop out the flesh of the eggplants, leaving about 1/2-inch of the skin intact. Drizzle the eggplant halves with olive oil and bake for 20 minutes, until tender.
3. In a bowl, combine the shredded chicken, ricotta, sautéed spinach, Parmesan, garlic powder, oregano, salt, and pepper.
4. Fill each eggplant half with the chicken and ricotta mixture, then bake for an additional 15 minutes until golden and bubbly.

This stuffed eggplant is a satisfying, savory dish that’s perfect for a keto dinner.

The creamy ricotta and the slightly earthy flavor of spinach complement the tender chicken and eggplant beautifully.

Chicken Ricotta and Pesto Casserole

This pesto casserole is bursting with flavor and is perfect for a make-ahead dinner.

The combination of pesto, ricotta, and chicken makes it irresistibly creamy, while the baked mozzarella adds a perfect golden, cheesy topping.

Ingredients:

• 2 cups cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1/4 cup pesto (preferably homemade, sugar-free)
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine shredded chicken, ricotta, pesto, Parmesan, salt, and pepper.
3. Transfer the mixture to a greased 9×9 baking dish. Top with shredded mozzarella.
4. Bake for 20–25 minutes until the top is golden and bubbly.

This casserole combines all the bold flavors of pesto with the creaminess of ricotta and chicken.

It’s an easy, flavorful dish that’s perfect for meal prep or a keto-friendly family dinner.

Chicken Ricotta and Broccoli Frittata Muffins

These mini frittata muffins are a fantastic grab-and-go breakfast or snack.

The combination of chicken, ricotta, and broccoli makes them rich, flavorful, and packed with protein—perfect for meal prep!

Ingredients:

• 1.5 cups cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1 cup broccoli florets, steamed and chopped
• 6 large eggs
• 1/4 cup shredded cheddar cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil for greasing muffin tin

Instructions:

1. Preheat oven to 350°F (175°C). Grease a muffin tin with olive oil.
2. In a bowl, whisk together eggs, ricotta, garlic powder, salt, and pepper.
3. Stir in shredded chicken, broccoli, and cheddar cheese.
4. Pour the egg mixture evenly into the muffin tin.
5. Bake for 15–20 minutes until set and golden on top.

These frittata muffins are incredibly convenient for busy mornings or packed lunches.

They’re full of flavor, and the ricotta makes them super creamy, while the broccoli adds a pop of color and nutrients.

Chicken Ricotta and Avocado Lettuce Wraps

These chicken and ricotta lettuce wraps are a refreshing, light, and keto-friendly meal option.

The combination of creamy ricotta and creamy avocado makes these wraps rich and satisfying, while the lettuce adds a crisp, refreshing crunch.

Ingredients:

• 1.5 cups cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1 ripe avocado, diced
• 1 tbsp lime juice
• 1/4 tsp cumin
• Salt and pepper to taste
• Romaine or butter lettuce leaves

Instructions:

1. In a bowl, combine shredded chicken, ricotta, diced avocado, lime juice, cumin, salt, and pepper.
2. Gently mix everything together, making sure the avocado doesn’t mash too much.
3. Spoon the mixture into individual lettuce leaves, folding them up like wraps.
4. Serve immediately as a light lunch or appetizer.

These wraps are light, creamy, and bursting with fresh flavors.

The ricotta and avocado provide a smooth texture, while the chicken adds a hearty bite. Perfect for a quick, healthy, and refreshing meal!

Chicken Ricotta Stuffed Bell Peppers

Stuffed bell peppers are a classic dish, and this keto version with chicken and ricotta makes them a perfect low-carb option.

The rich, creamy filling combined with the sweet crunch of the bell pepper creates a delightful meal that’s both satisfying and full of flavor.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 2 cups cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese
• Olive oil for drizzling

Instructions:

1. Preheat oven to 375°F (190°C).
2. Drizzle the halved bell peppers with olive oil and place them on a baking sheet. Roast for 10 minutes to soften slightly.
3. In a bowl, combine shredded chicken, ricotta, Parmesan, oregano, garlic powder, salt, and pepper.
4. Fill each pepper half with the chicken and ricotta mixture. Top with shredded mozzarella cheese.
5. Bake for an additional 20–25 minutes, or until the peppers are tender and the cheese is melted and golden.

These stuffed peppers are rich, cheesy, and flavorful, making them a wonderful main dish.

They’re also easy to make in advance and perfect for meal prepping.

Chicken Ricotta and Zucchini Gratin

This creamy, cheesy zucchini gratin is a great keto-friendly alternative to potato gratin.

The zucchini and shredded chicken are baked together with a creamy ricotta sauce, creating a deliciously comforting and rich dish with a crispy, golden topping.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 cups cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter or olive oil.
2. In a bowl, mix together ricotta, heavy cream, Parmesan, garlic powder, salt, and pepper.
3. Layer the zucchini slices and shredded chicken in the baking dish, alternating between layers of zucchini and chicken.
4. Pour the ricotta mixture evenly over the top and sprinkle with shredded mozzarella.
5. Bake for 25–30 minutes, until golden and bubbly.

This gratin is creamy, cheesy, and packed with flavor.

The zucchini holds up beautifully in the oven, and the chicken adds a savory richness that makes this dish feel indulgent. It’s the perfect side dish or main course for a keto dinner.

Chicken Ricotta & Bacon Skillet

This chicken and ricotta skillet is a savory, indulgent dish with crispy bacon, creamy ricotta, and tender chicken.

The bacon adds a nice crunch and smoky flavor, balancing out the creaminess of the ricotta.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup ricotta cheese
• 4 slices bacon, cooked and crumbled
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper to taste
• Olive oil for searing

Instructions:

1. Heat a skillet over medium-high heat and add olive oil. Season the chicken breasts with salt, pepper, and thyme. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add chicken broth and scrape up any brown bits from the bottom of the pan.
3. Stir in ricotta and Parmesan cheese, mixing until the sauce is creamy and smooth.
4. Return the chicken to the skillet, spooning some of the sauce over the chicken. Sprinkle the crumbled bacon on top.
5. Let everything simmer together for 5 minutes before serving.

This skillet meal is hearty and indulgent, with the crispy bacon and creamy ricotta elevating the tender chicken.

It’s perfect for a quick weeknight dinner or meal prep.

Chicken Ricotta and Artichoke Dip

This creamy dip is an ideal keto-friendly appetizer or snack.

The combination of chicken, ricotta, and artichokes creates a rich, comforting dip that’s full of flavor. Serve with raw veggies or keto-friendly crackers for dipping.

Ingredients:

• 1 cup cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1/2 cup artichoke hearts, chopped (jarred or frozen)
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a bowl, combine shredded chicken, ricotta, artichokes, Parmesan, mozzarella, garlic powder, onion powder, salt, and pepper.
3. Mix well and transfer the mixture into the greased baking dish.
4. Bake for 20–25 minutes, or until the top is golden and the dip is bubbling.
5. Serve with raw veggies, keto crackers, or even as a topping for zucchini noodles.

This chicken ricotta artichoke dip is rich, cheesy, and perfect for sharing.

The combination of chicken and artichokes creates a satisfying dip that fits perfectly into your keto diet.

Chicken Ricotta Pesto Stuffed Mushrooms

These stuffed mushrooms are a savory, bite-sized keto treat.

The chicken and ricotta filling, mixed with fresh pesto, makes for a creamy and flavorful stuffing, all served in the earthy mushroom caps.

Ingredients:

• 8 large portobello or button mushrooms, stems removed
• 1 cup cooked, shredded chicken
• 1/2 cup ricotta cheese
• 1/4 cup pesto (preferably homemade, sugar-free)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the mushroom caps with olive oil and place them on a baking sheet.
3. In a bowl, combine shredded chicken, ricotta, pesto, Parmesan, salt, and pepper.
4. Stuff each mushroom cap with the chicken and ricotta mixture, packing the filling in tightly.
5. Bake for 20–25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.

These stuffed mushrooms are a perfect keto appetizer or snack.

The creamy ricotta filling combined with the bold pesto gives them an irresistible flavor, and they’re a great way to enjoy a low-carb, flavorful treat.