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

Scale

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

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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.