Whipped Ricotta One Pot Chicken Pasta

This Whipped Ricotta One Pot Chicken Pasta is the perfect combination of comfort food and elegance. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. The rich tomato-based sauce, tender chicken, and perfectly cooked pasta are taken to the next level with a dollop of creamy whipped ricotta. As it melts into the hot pasta, it creates a luxurious creaminess that feels indulgent but is lighter than using heavy cream.

Ingredients

For the Chicken

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

For the Pasta

  • 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 but recommended)
  • 1/4 cup dry white wine (optional)
  • 400g / 14 oz canned crushed tomato
  • 350g / 12 oz fusilli pasta (or penne, ziti, macaroni, small shells, etc.), uncooked
  • 1 litre / 4 cups chicken stock or 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 (plus extra for garnish, optional)

For the Whipped Ricotta

  • 1/2 cup full-fat ricotta
  • 4 tbsp full-fat milk
  • 1/4 cup finely grated parmesan (or substitute with a pinch of salt)

Instructions

Make the Whipped Ricotta

In a bowl, whisk ricotta, milk, and parmesan together for about 10–15 seconds until smooth and creamy, similar to softly whipped cream. Adjust with extra milk if needed. Set aside.

Cook the Chicken

Heat 3 tablespoons of reserved sun-dried tomato oil in a large pot over high heat. Add chicken, season with salt and pepper, and cook for 3 minutes until browned on the outside but still raw inside. Remove the chicken and set aside.

Sauté the Base Flavors

In the same pot, add onion and garlic. Cook for 3 minutes until softened. Stir in tomato paste and drained sun-dried tomatoes. Cook for 1 minute to release flavor.

Deglaze with Wine

Pour in the white wine and let it simmer for 1–2 minutes until mostly evaporated.

Add Pasta and Liquid

Return the chicken to the pot along with the uncooked pasta. Add stock, crushed tomato, salt, and pepper. Stir well to coat the pasta in all the flavors.

Simmer Until Done

Bring to a boil, then reduce heat to medium-high. Cook uncovered for 15 minutes, stirring frequently to prevent sticking. By the end, most liquid should be absorbed, and the pasta should be al dente with a slightly saucy consistency. Stir in fresh basil.

Serve with Whipped Ricotta

Spoon into bowls or a serving dish. Top each portion with dollops of whipped ricotta, allowing it to melt into the pasta. Garnish with extra basil if desired.

Notes

  • Sun-dried tomatoes add incredible depth to the sauce. If unavailable, substitute with olives or capers.
  • Wine can be substituted with leftover champagne, rosé, or red wine, or simply omitted.
  • Leftovers keep for 3–4 days in the fridge. Add a splash of water when reheating. The pasta freezes well, but the whipped ricotta should be made fresh.

Conclusion

This Whipped Ricotta One Pot Chicken Pasta proves that simple ingredients can create a restaurant-worthy dish. With minimal effort and only one pot, you get tender chicken, rich tomato flavors, perfectly cooked pasta, and a luxurious creamy finish from the ricotta. It’s an easy yet elegant meal that will surely become a weeknight favorite and a crowd-pleaser at your table.

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