Whipped Ricotta One-Pot Chicken Pasta Recipe

Introduction

This Whipped Ricotta One Pot Chicken Pasta is a comforting and flavorful dish that combines tender chicken, tangy sun-dried tomatoes, and creamy whipped ricotta. It’s easy to prepare, using just one pot for an effortless, satisfying meal perfect for busy weeknights.

Ingredients

• 500g (1 lb) chicken thigh fillets, cut into small bite-size pieces (or breast or tenderloin)
• 1/2 tsp cooking salt/kosher salt
• 1/4 tsp black pepper
• 220g (7 oz) sun-dried tomato strips in oil, drained (reserve oil)
• 3 tbsp sun-dried tomato oil (from the jar)
• 1 small onion, finely diced
• 2 garlic cloves, finely minced
• 1 tbsp tomato paste (optional)
• 1/4 cup dry white wine (optional)
• 400g (14 oz) canned crushed tomato
• 350g (12 oz) fusilli pasta (spirals) uncooked (substitute penne, ziti, macaroni, small shells, etc.)
• 1 litre (4 cups) chicken stock/broth, low sodium (or water plus 1/2 tsp salt)
• 1/4 tsp cooking salt/kosher salt
• 1/4 tsp black pepper
• 1 cup basil leaves, roughly chopped (optional, plus extra for garnish)
• 1/2 cup ricotta, full fat (Paesanella recommended)
• 4 tbsp milk, preferably full fat
• 1/4 cup finely grated parmesan (or a pinch of salt)

Instructions

1. Step 1: Whip the ricotta by placing ricotta, milk, and parmesan in a bowl. Whisk vigorously for 10 to 15 seconds until it reaches a soft whipped cream texture. Add more milk if needed to loosen.
2. Step 2: Heat the sun-dried tomato oil in a large heavy-based pot over high heat. Add the chicken pieces, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, and cook for 3 minutes until the outside is sealed but the inside remains raw. Remove the chicken with a slotted spoon and set aside.
3. Step 3: In the same pot, add the diced onion and minced garlic. Sauté for 3 minutes until the onion is translucent. Stir in tomato paste and drained sun-dried tomatoes, cooking for 1 minute more. Reserve any leftover oil from the tomatoes for another use.
4. Step 4: Pour in the white wine (if using) and let it simmer rapidly for 1 to 2 minutes while stirring frequently until mostly evaporated.
5. Step 5: Add the uncooked pasta, cooked chicken with its juices, chicken stock, crushed tomatoes, 1/4 tsp salt, and 1/4 tsp pepper. Stir everything to combine well.
6. Step 6: Bring to a boil then reduce heat to medium-high so it simmers rapidly without boiling over. Cook uncovered for 15 minutes, stirring every 2 minutes at first and more frequently towards the end to prevent sticking. Lower heat slightly if needed.
7. Step 7: The dish is done when most of the liquid is absorbed and the pasta is al dente but still slightly soupy. Stir in the chopped basil leaves.
8. Step 8: Serve the pasta in bowls and dollop whipped ricotta on top. Smear it around slightly to enjoy the melty creamy texture as you eat.

Tips & Variations

• Use chicken breast or tenderloin if preferred, but thighs stay juicier.
• If you don’t have white wine, simply omit it and add a bit more stock or water.
• Swap fusilli for any short pasta shape you like—penne or macaroni work great.
• For extra flavor, add a pinch of chili flakes when sautéing the garlic and onion.
• Reserve some basil to garnish at serving time for a fresh aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen the sauce as it thickens upon cooling. The whipped ricotta topping is best added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken so it cooks evenly and seals properly in the pan.

Can I make this dish vegetarian?

Yes, substitute the chicken with mushrooms or a plant-based protein and use vegetable stock instead of chicken stock.

Whipped Ricotta One-Pot Chicken Pasta Recipe

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★★★★★

4.9 from 116 reviews

This Whipped Ricotta One Pot Chicken Pasta is a comforting and flavorful dish that combines tender chicken thigh pieces with sun-dried tomatoes, garlic, and a rich tomato sauce cooked together with pasta in one pot. Finished with a luscious whipped ricotta topping and fresh basil, it is an easy-to-make, hearty meal perfect for a weeknight dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 500g/1 lb chicken thigh fillets, cut into small bite size pieces (or breast or tenderloin)
• 1/2 tsp cooking salt/kosher salt
• 1/4 tsp black pepper

Sun-Dried Tomato and Sauce

• 220g/7 oz jar sun-dried tomato strips in oil, drained (Reserve oil)
• 3 tbsp oil (from the sun dried tomato jar)
• 1 small onion, finely diced
• 2 garlic cloves, finely minced
• 1 tbsp tomato paste (optional)
• 1/4 cup dry white wine (optional)
• 400g/14 oz canned crushed tomato

Pasta and Cooking Liquid

• 350g/12 oz fusilli pasta (spirals) (alternative: penne, ziti, macaroni, small shells, or similar, uncooked)
• 1 litre/4 cups chicken stock/broth, low sodium (substitute: water plus 1/2 tsp salt)
• 1/4 tsp cooking salt/kosher salt
• 1/4 tsp black pepper

Final Flavorings and Topping

• 1 cup basil leaves, roughly chopped (optional, plus extra for garnish)
• 1/2 cup ricotta, full fat (Paesanella brand preferred)
• 4 tbsp milk, preferably full fat
• 1/4 cup (packed) finely grated parmesan (substitute: a pinch of salt)

Instructions

1. Whip Ricotta: In a bowl, combine ricotta, milk, and grated parmesan. Whisk vigorously for 10 to 15 seconds until the texture resembles softly whipped cream. Add milk as needed to loosen the mixture.
2. Seal Chicken: Heat the reserved sun-dried tomato oil in a large heavy-based pot over high heat. Add the chicken pieces and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for about 3 minutes until the outside is sealed but the inside remains raw. Remove chicken with a slotted spoon and place in a bowl.
3. Sauté Aromatics: In the same pot, add diced onion and minced garlic. Cook for 3 minutes until the onion turns translucent. Add tomato paste and the drained sun-dried tomatoes (reserve any leftover oil for another use). Cook for 1 minute stirring frequently.
4. Deglaze: Pour in the white wine and let it simmer rapidly for 1 to 2 minutes, stirring regularly, until mostly evaporated to intensify flavor.
5. Add Pasta and Chicken: Add the uncooked pasta and the cooked chicken along with any accumulated juices to the pot. Stir well to coat the ingredients with the flavorful base.
6. Add Liquids and Seasoning: Pour in the chicken stock and canned crushed tomatoes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir everything to combine.
7. Simmer and Cook Pasta: Bring the mixture to a boil, then reduce heat to medium-high to maintain a rapid simmer without boiling vigorously. Cook uncovered for 15 minutes, stirring every 2 minutes at first and more frequently toward the end to prevent sticking or burning. Adjust heat as needed to avoid scorching.
8. Check Doneness: The pasta should be al dente, and most of the liquid should be absorbed but still slightly soupy, which will thicken while serving. Stir in the roughly chopped basil leaves.
9. Serve: Transfer the pasta into serving bowls. Add dollops of the whipped ricotta on top and spread them randomly for a melty finish. Garnish with extra basil if desired and serve immediately.

Notes

• If you don’t have tomato paste, you can omit it, but it adds extra depth to the tomato flavor.
• The white wine is optional but helps deglaze the pan and adds brightness; you can skip or substitute with extra chicken broth.
• Reserve the oil from the sun-dried tomatoes for cooking chicken and sautéing to boost flavor.
• Stirring frequently during cooking prevents pasta from sticking to the pot.
• The dish will be slightly soupy once cooked, which is intentional as it thickens when served.
• This recipe works well with other short pasta shapes like penne, ziti, macaroni, or small shells.

Keywords: one pot chicken pasta, whipped ricotta pasta, sun-dried tomato chicken pasta, easy Italian chicken pasta, creamy chicken fusilli