Recipe image
Recipe Finder blog

Garlic Ricotta Penne with Avocado and Scallions

Prep 12 min Cook 18 min Difficulty 2/5

Quick creamy garlic-ricotta penne finished with avocado and scallions—ready in about 30 minutes with simple pantry cheeses.

Why this recipe works

Garlic Ricotta Penne with Avocado and Scallions is a quick, creamy pasta that balances rich cheeses with bright avocado and green onions. It suits cooks who want an easy weeknight dinner with a mix of pantry cheeses and a fresh finish.

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

Key takeaways

Creamy garlic-ricotta sauce comes together with broth and half-and-half.
Finish with diced avocado and scallions for freshness and texture.
Ready in ~30 minutes and feeds 3–4 as a main.

Recipe guide

Garlic Ricotta Penne with Avocado and Scallions is a quick, creamy pasta that balances rich cheeses with bright avocado and green onions. It suits cooks who want an easy weeknight dinner with a mix of pantry cheeses and a fresh finish.

Creamy, garlicky penne that comes together in one pan and finishes with fresh avocado.

  • Creamy garlic-ricotta sauce comes together with broth and half-and-half.
  • Finish with diced avocado and scallions for freshness and texture.
  • Ready in ~30 minutes and feeds 3–4 as a main.

Ingredients and prep

Gather: 12 oz penne, 2 cups chicken broth, 1 cup half-and-half, 1/2 cup ricotta, 1/2 cup grated Parmesan, 4 slices double cheddar, 2 slices pepper jack, 1/4 cup sour cream, 1/2 cup cream of chicken soup, 3 garlic cloves (minced), 1 medium yellow onion (finely chopped), 3 green onions (sliced), 1 medium avocado (diced). Prep: mince garlic, chop onions, shred Parmesan if needed, dice avocado and reserve for finishing.

Step-by-step cooking

Cook 12 oz penne in boiling salted water 1–2 minutes less than package directions; drain, reserving 1/2 cup pasta water. In a large skillet, sauté chopped yellow onion in 1 tbsp oil until soft, add minced garlic and cook 30 sec. Add chicken broth, half-and-half and cream of chicken soup; bring to a simmer. Stir in ricotta, sour cream, Parmesan and sliced cheeses until melted and smooth; add reserved pasta water to reach desired consistency. Toss in cooked penne and heat through, seasoning with salt and pepper to taste.

Finish, serve, and store

Divide pasta into bowls, top with diced avocado and sliced green onions. Optional: squeeze lemon or sprinkle red pepper flakes. To store: cool, refrigerate up to 4 days. To reheat: gently warm with a splash of broth or half-and-half.

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. Loading steps…

FAQs

Can I make this vegetarian? Use vegetable broth and omit the chicken soup to make it vegetarian; replace cream of chicken with cream of mushroom or an extra 1/4 cup half-and-half plus a pinch of mushroom bouillon.
How long will leftovers keep and how do I reheat? Yes—store cooled leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop with a splash of broth or half-and-half to loosen the sauce.
What can I substitute for the cheeses listed? Substitute similar melting cheeses: use 1 cup shredded cheddar or a mix of mozzarella and mild cheddar; omit pepper jack if you prefer no heat.