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Whipped Ricotta One-Pot Chicken Pasta Recipe

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4 from 2 reviews

Whipped Ricotta One Pot Chicken Pasta is a creamy, flavorful dish combining tender chicken thigh pieces with sun-dried tomatoes, pasta, and a rich whipped ricotta topping. This easy-to-make one-pot recipe features a rustic Italian-inspired sauce simmered with fresh herbs and is perfect for mid-week dinners or guest-worthy occasions.

  • Total Time: 30 minutes
  • Yield: 4-5 servings

Ingredients

Chicken:

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

Pasta 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
  • 1/4 cup dry white wine , optional
  • 400g/14 oz canned crushed tomato
  • 350g / 12oz fusilli pasta (spirals) , penne, ziti, macaroni, small shells or similar, uncooked
  • 1 litre / 4 cups chicken stock/broth , low sodium
  • 1/4 tsp cooking salt/kosher salt
  • 1/4 tsp black pepper
  • 1 cup basil leaves , roughly chopped, plus extra for garnish

Whipped Ricotta:

  • 1/2 cup ricotta , full fat
  • 4 tbsp milk , preferably full fat
  • 1/4 cup (packed) finely grated parmesan , or pinch of salt

Instructions

  1. Whip Ricotta: In a bowl, place ricotta, milk, and parmesan. Whisk vigorously for 10 to 15 seconds until the mixture has a softly whipped cream texture. Add a bit more milk if needed to loosen.
  2. Seal Chicken: Heat 3 tablespoons of oil reserved from the sun-dried tomato jar in a large heavy-based pot over high heat. Add the chicken pieces, season with 1/2 tsp salt and 1/4 tsp pepper. Cook for 3 minutes until the outside is sealed but inside is still raw, then remove chicken with a slotted spoon into a bowl.
  3. Sauté Aromatics: Using the same pot, add diced onion and minced garlic. Cook for 3 minutes until the onion is translucent. Stir in tomato paste and the drained sun-dried tomato strips. Cook for 1 minute to meld flavors.
  4. Deglaze Pot: Pour in the white wine (optional) and simmer rapidly for 1 to 2 minutes, stirring regularly until most of the liquid evaporates.
  5. Add Pasta and Chicken: Return the chicken and any juices from the bowl to the pot. Add uncooked pasta, chicken stock, crushed canned tomato, and season with 1/4 tsp salt and 1/4 tsp pepper. Stir well to coat everything in the sauce.
  6. Simmer Pasta: Bring to a boil, then reduce heat to medium-high to maintain a rapid simmer but avoid boiling wildly. Cook uncovered for 15 minutes, stirring every 2 minutes initially, then more frequently near the end to prevent sticking. Adjust heat as necessary.
  7. Finish and Serve: When most liquid is absorbed and pasta is al dente but still slightly soupy, stir in chopped basil. Transfer to serving bowls. Dollop whipped ricotta on top and spread it around to slightly melt into the pasta. Garnish with extra basil. Serve immediately.

Notes

  • Serves 4 hearty or 5 regular portions.
  • Sun-dried tomatoes add flavor and infuse the chicken oil — strips save chopping time. Substitute with olives or capers for a briny flavor.
  • Use about 120g sun-dried tomatoes and 45ml oil from a 220g jar; adjust if using different sizes or dry tomatoes.
  • White wine adds depth but can be omitted or replaced with water for non-alcoholic version.
  • Leftovers keep 3-4 days in the fridge; loosen with a little water when reheating.
  • Freeze pasta only; whipped ricotta does not freeze well.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Stovetop
  • Cuisine: Western

Find it online: https://cozykitchenbymaya.com/whipped-ricotta-one-pot-chicken-pasta-recipe/