Recipe image
Recipe Finder blog

Garlic Ricotta Penne with Avocado and Scallions

Prep 12 min Cook 18 min Difficulty 2/5

Cream, garlic ricotta penne with avocado and scallions—ready in ~30 minutes. Simple stovetop sauce and easy swaps for vegetarian or milder versions.

Why this recipe works

A quick, creamy Garlic Ricotta Penne with Avocado and Scallions—ideal for weeknight dinners or anyone who wants a rich pasta without fuss. Uses pantry cheeses and a simple stovetop sauce that comes together in about 30 minutes.

Search intent: cook garlic ricotta penne with avocado
  • garlic ricotta penne recipe
  • avocado pasta recipe
  • creamy penne with ricotta
  • weeknight pasta dinner
  • penne with scallions and avocado
  • easy stovetop pasta

Key takeaways

Creamy, one-skillet sauce finished with avocado for richness
Cook pasta directly in simmering broth+half-and-half for flavor and starch
Toss off heat and fold in avocado to keep texture

Recipe guide

A quick, creamy Garlic Ricotta Penne with Avocado and Scallions—ideal for weeknight dinners or anyone who wants a rich pasta without fuss. Uses pantry cheeses and a simple stovetop sauce that comes together in about 30 minutes.

A creamy weeknight pasta that finishes with fresh avocado for silky texture.

  • Creamy, one-skillet sauce finished with avocado for richness
  • Cook pasta directly in simmering broth+half-and-half for flavor and starch
  • Toss off heat and fold in avocado to keep texture

Ingredients

Ingredients (serves 4): 12 oz penne, 2 cups chicken broth, 1 cup half-and-half, 1/2 cup ricotta, 1/2 cup shredded Parmesan, 4 slices cheddar (torn), 2 slices pepper jack (torn), 1/4 cup sour cream, 1/2 cup cream of chicken soup, 3 cloves garlic (minced), 1 medium yellow onion (diced), 3 stalks green onions (slice whites and tops), 1 medium avocado (diced), salt, pepper, oil or butter.

Method

Step-by-step: 1) Simmer broth + half-and-half in a large pot, add penne and cook 8–10 min until just shy of al dente; reserve 1/2 cup cooking liquid and drain. 2) Sauté diced onion in oil/butter until translucent (≈4 min). Add garlic and white green-onion parts, cook 30–60 sec. 3) Lower heat and stir in cream of chicken soup, ricotta, sour cream, Parmesan, and torn cheddar/pepper jack until melted and combined. 4) Add drained penne, toss, and add reserved pasta liquid a little at a time to reach a creamy coating. Season to taste.

Tips & Variations

Finishing and swaps: Off the heat, gently fold in diced avocado to preserve texture; garnish with green-onion tops and extra Parmesan. Swap vegetable broth and omit cream-of-chicken for a vegetarian version; use all mozzarella or omit pepper jack for milder flavor. For lighter sauce, reduce half-and-half to 3/4 cup and increase broth.

Ingredients

  • 12 ounce penne pasta
  • 2 cups chicken broth
  • 1 cup half and half
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded Parmesan
  • 4 slices double cheddar cheese
  • 2 slices pepper jack cheese
  • 1/4 cup sour cream
  • 1/2 cup cream of chicken soup
  • 3 cloves garlic
  • 1 medium yellow onion
  • 3 stalks green onions
  • 1 medium avocado

Instructions

  1. Bring a large pot of chicken broth and half and half to a simmer.
  2. Add penne and cook, stirring occasionally, until just shy of al dente (about 8–10 minutes).
  3. Meanwhile finely dice the yellow onion and mince the garlic; slice most green onions thinly and reserve a few for garnish.
  4. Heat a large skillet over medium heat with a splash of oil or butter and sauté the yellow onion until translucent, about 4 minutes.
  5. Add garlic and white parts of green onions to the skillet and cook 30–60 seconds until fragrant.
  6. Stir in cream of chicken soup, ricotta, sour cream, shredded Parmesan, and torn/diced cheddar and pepper jack slices; keep over low heat to melt and combine.
  7. When the penne is almost done, reserve 1/2 cup cooking liquid and drain the rest.
  8. Add drained penne to the skillet with the sauce and toss, adding reserved pasta liquid as needed to loosen and create a creamy coating.
  9. Taste and season with salt and black pepper as needed.
  10. Peel and dice the avocado and fold gently into the pasta off the heat to avoid mashing it.
  11. Garnish with sliced green onion tops and an extra sprinkle of Parmesan.
  12. Serve immediately while creamy and warm.

FAQs

Can I make this vegetarian? Yes—use equal parts vegetable broth and a splash of milk or additional half-and-half to replace chicken broth.
When should I add the avocado? Gently fold in diced avocado off the heat just before serving; adding earlier will mash it and warm it through too much.
How long will leftovers keep and how to reheat? Store leftovers in an airtight container refrigerated up to 2 days. Reheat gently with a splash of milk or broth to loosen the sauce.