If you’ve been searching for a soul-satisfying pasta dish that combines creamy indulgence with hearty, wholesome ingredients, look no further than this fantastic Whipped Ricotta One-Pot Chicken Pasta Recipe. It’s a brilliant celebration of tender chicken, al dente pasta, bright sun-dried tomatoes, and luscious whipped ricotta that transforms the entire dish into a velvety dream. What makes it truly special is the simplicity of one pot cooking that locks in all the flavor, making dinner not just delicious but incredibly easy and satisfying. Trust me, once you try this, it’ll become your go-to weeknight favorite!
Ingredients You’ll Need
These ingredients are straightforward but pack a punch in flavor and texture. Each one plays an essential role—whether it’s the savory depth of chicken thighs, the punchy sweetness of sun-dried tomatoes, or the fresh herbal lift from basil. Plus, whipping the ricotta adds that irresistible creaminess that unites all the components perfectly.
- 500g chicken thigh fillets: Bite-sized pieces cook quickly and stay juicy and tender, perfect for this pasta.
- 1/2 tsp cooking salt/kosher salt: Balances flavors and seasons the chicken beautifully.
- 1/4 tsp freshly ground black pepper: Adds just enough mild heat and complexity.
- 220g sun-dried tomato strips in oil: Packed with tangy sweetness; reserve the oil for extra richness.
- 3 tbsp sun-dried tomato oil: Intensifies flavors, helps to sear the chicken perfectly.
- 1 small onion, finely diced: Builds the savory base with mild sweetness.
- 2 garlic cloves, minced: Adds aromatic warmth and depth.
- 1 tbsp tomato paste: Provides concentrated tomato richness, a flavour boost.
- 1/4 cup dry white wine (optional): Brightens the dish with subtle acidity and complexity.
- 400g canned crushed tomatoes: Gives body and comforting tomato sauce texture.
- 350g fusilli pasta (or similar): Perfect shape to hold sauce, cooks evenly in one pot.
- 1 litre low sodium chicken stock: Infuses the pasta with savory flavor as it simmers.
- 1/4 tsp extra salt and black pepper: To season the sauce and pasta layers.
- 1 cup roughly chopped fresh basil: Brightens and freshens the whole dish with herbaceous notes.
- 1/2 cup full-fat ricotta: The star ingredient for that soft, whipped creamy topping.
- 4 tbsp full-fat milk: Loosens the ricotta just enough for a smooth, dreamy texture.
- 1/4 cup finely grated parmesan: Adds a sharp, nutty bite that complements the ricotta.
How to Make Whipped Ricotta One-Pot Chicken Pasta Recipe
Step 1: Whip Up the Ricotta Cream
Begin by combining ricotta, milk, and parmesan in a bowl. With a whisk, vigorously beat everything for about 10 to 15 seconds until the mixture transforms into a soft, luscious cream. If it feels a bit too thick, add a splash more milk for that perfect silky consistency. This whipped ricotta is going to be your ultimate creamy topper that elevates every spoonful.
Step 2: Seal the Chicken for Juiciness
Heat 3 tablespoons of that beautiful sun-dried tomato oil in a large heavy-based pot over high heat. Toss in the bite-sized chicken pieces, season generously with salt and pepper, and sear them for about 3 minutes until their exteriors are golden and sealed but the inside remains just raw. This quick sear locks in the moisture so your chicken stays tender after simmering. Remove the chicken with a slotted spoon and set it aside in a bowl.
Step 3: Sauté Aromatics and Add Sun-Dried Tang
In the same pot, toss in the finely diced onion and minced garlic. Let them sauté for about 3 minutes until the onion becomes translucent and sweet. Add the tomato paste along with those drained sun-dried tomato strips, stirring well to combine. Cook for another minute to meld the vibrant flavors together while infusing the oil and aromatics.
Step 4: Deglaze to Capture Every Flavor
Pour in the dry white wine, if using, and bring it to a rapid simmer. Stir constantly and cook for 1 to 2 minutes until nearly all the wine has evaporated. This step lifts the delicious browned bits from the bottom of the pot, deepening the sauce’s flavor and creating a lovely base for your pasta.
Step 5: Introduce Pasta, Chicken, and Rich Sauce Ingredients
Return the sealed chicken along with any accumulated juices back to the pot. Add your uncooked fusilli pasta, chicken stock, canned crushed tomatoes, and a pinch of extra salt and pepper. Stir everything together well so the pasta is coated with that gorgeous tomato and sun-dried tomato goodness, ready to soak up all those savory liquids.
Step 6: Simmer to Perfection
Bring the pot to a boil, then reduce the heat to maintain a strong simmer (not a wild boil). Cook uncovered for about 15 minutes, stirring every couple of minutes to prevent sticking. As the pasta absorbs the liquid, keep a gentle eye so it doesn’t catch on the bottom. Lower the heat slightly near the end, if necessary, to finish the pasta perfectly al dente with just a touch of saucy looseness remaining.
Step 7: Bring in Fresh Basil and Final Touches
Once most of the liquid is absorbed and the pasta is cooked through yet still slightly saucy, stir in the roughly chopped basil leaves. Their bright, fresh aroma will lift the dish, adding a delicate herbaceous note that balances all the richness.
Step 8: Serve and Smear with Whipped Ricotta
Spoon the pasta into serving bowls or one big platter. Dollop generous spoonfuls of that heavenly whipped ricotta on top and encourage everyone to smear it into the warm pasta themselves. The ricotta will melt slightly, creating creamy pockets of fluffy indulgence with every bite. Dig in and enjoy the cozy, comforting magic!
How to Serve Whipped Ricotta One-Pot Chicken Pasta Recipe
Garnishes
Fresh basil leaves scattered on top add a pop of green and fragrant lift. For a little extra decadence, freshly shaved parmesan or a drizzle of extra virgin olive oil will elevate flavors beautifully. If you love a bit of heat, a sprinkle of red pepper flakes can add a delightful kick.
Side Dishes
This pasta shines on its own but pairs exceptionally well with crisp, refreshing salads like a simple arugula and lemon salad or a crunchy fennel slaw. Garlic bread or warm focaccia makes a wonderful companion to mop up every last bit of that delicious sauce.
Creative Ways to Present
For a dinner party twist, serve this pasta in individual shallow bowls and let guests top their own whipped ricotta dollops for a fun, interactive experience. Alternatively, plate it family-style in a rustic ceramic dish, creating a comforting centerpiece that invites everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
Store any remaining Whipped Ricotta One-Pot Chicken Pasta Recipe in an airtight container in the refrigerator for up to 3 days. Stir gently before reheating to reintegrate the sauce and pasta for consistent texture.
Freezing
While the whipped ricotta topping is best fresh, the pasta itself freezes well. Transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a covered skillet over medium-low heat with a splash of water or stock to loosen the sauce. Stir frequently to prevent sticking and revive that lovely creamy texture. Avoid microwaving whipped ricotta; instead, add fresh dollops when serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, just be mindful not to overcook it as it can dry out faster than thighs. Cutting into bite-size pieces helps maintain tenderness.
Is it necessary to use sun-dried tomato oil?
The oil from the jar carries so much flavor that it really enhances the dish. If you don’t have it, use good quality olive oil and add extra sun-dried tomatoes to compensate.
Can I substitute the white wine?
If you prefer not to use wine, simply use a little extra chicken stock or water with a squeeze of lemon juice for brightness. The wine adds acidity but isn’t essential.
What other pasta shapes work well?
Small to medium shapes like penne, ziti, macaroni, or small shells work beautifully because they hold the sauce well and cook evenly in one pot.
How do I make the ricotta cream extra fluffy?
The key is to whisk it vigorously until light and smooth, adding milk sparingly until you achieve a soft whipped cream texture. Using full-fat ricotta and milk helps enormously.
Final Thoughts
This Whipped Ricotta One-Pot Chicken Pasta Recipe is a shining star for busy evenings when you want comfort food that feels a little special without the fuss. It’s creamy, flavorful, and bursting with layers of bright, rich, savory goodness all coming together in one pot. I promise once you make it, it will fast become a beloved staple in your kitchen. So grab your ingredients, get that pot simmering, and get ready to fall in love with pasta all over again!
Print
Whipped Ricotta One-Pot Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Whipped Ricotta One Pot Chicken Pasta is a creamy, flavorful dish combining tender chicken thigh pieces with sun-dried tomatoes, aromatic herbs, and fusilli pasta cooked together in a rich tomato and chicken stock broth. Finished with silky whipped ricotta and freshly grated Parmesan, it delivers a comforting yet elegant meal perfect for quick weeknight dinners or casual gatherings.
Ingredients
Chicken and Seasonings
- 500g (1 lb) chicken thigh fillets, cut into small bite size pieces (or breast or tenderloin)
- 3/4 tsp cooking salt/kosher salt (divided as 1/2 tsp and 1/4 tsp)
- 1/2 tsp black pepper (divided as 1/4 tsp and 1/4 tsp)
Vegetables and Aromatics
- 1 small onion, finely diced
- 2 garlic cloves, finely minced
- 220g (7 oz) jar sun-dried tomato strips in oil, drained (reserve the oil)
- 1 tbsp tomato paste (optional)
- 1 cup basil leaves, roughly chopped (plus extra for garnish)
Liquids and Pastas
- 3 tbsp oil from the sun-dried tomato jar
- 1/4 cup dry white wine (optional)
- 400g (14 oz) canned crushed tomato
- 350g (12 oz) fusilli pasta (uncooked; can substitute penne, ziti, macaroni, small shells, or similar)
- 1 litre (4 cups) low sodium chicken stock/broth (or water plus 1/2 tsp salt)
- 1/2 cup ricotta cheese (full fat, Paesanella preferred)
- 4 tbsp full-fat milk
- 1/4 cup (packed) finely grated Parmesan cheese
Instructions
- Whipped ricotta: In a bowl, vigorously whisk ricotta and Parmesan for 10 to 15 seconds until it reaches the texture of softly whipped cream. Add milk to loosen the consistency if needed.
- Seal chicken: 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. Cook for 3 minutes until the outside is sealed but the inside remains raw. Remove chicken with a slotted spoon into a bowl and set aside.
- Sauté aromatics: In the same pot, add diced onion and minced garlic. Cook for 3 minutes until onion is translucent. Stir in tomato paste and the drained sun-dried tomatoes. Cook for 1 minute to combine flavors.
- Deglaze: Pour in the white wine (if using) and simmer rapidly for 1 to 2 minutes, stirring regularly until the wine mostly evaporates.
- Add cooking liquid and pasta: Return cooked chicken and any accumulated juices to the pot along with the uncooked pasta. Stir well to coat everything with the tomato mixture. Add the chicken stock, canned crushed tomato, remaining 1/4 tsp salt, and 1/4 tsp pepper.
- Cook pasta and chicken: Stir the mixture and bring it to a boil. Reduce heat to medium-high so it simmers rapidly but doesn’t boil excessively. Cook uncovered for 15 minutes, stirring every 2 minutes initially and more frequently towards the end to prevent sticking. Adjust heat as needed.
- Check doneness: Most of the liquid should be absorbed and the pasta should be al dente but still slightly saucy. Stir in the chopped basil leaves.
- Serve: Transfer the pasta to serving bowls. Dollop the whipped ricotta on top and smear it around so it melts into the hot pasta. Garnish with extra basil if desired and enjoy immediately.
Notes
- Note 1: Reserve the oil from the sun-dried tomato jar for cooking; it adds depth of flavor to the dish.
- Note 2: White wine is optional but adds acidity and complexity to the tomato sauce; substitute with extra chicken stock if preferred.
- Use chicken thighs for juicier meat, but breast or tenderloin can be substituted.
- If preferred, use other short pasta shapes such as penne, ziti, macaroni, or small shells.
- The sauce should be slightly soupy when done as it thickens while serving.
