If you are craving a cozy, comforting meal that combines creamy, tangy, and savory flavors all in one pot, this Whipped Ricotta One-Pot Chicken Pasta Recipe is going to be your new favorite. Imagine tender chicken pieces mingling with tangy sun-dried tomatoes and sweet basil, all coated in a luscious sauce that’s both fresh and cheesy. The magic star here is the whipped ricotta, which creates an irresistibly silky finish that elevates this simple pasta into a soul-satisfying feast perfect for any weeknight or casual dinner party.
Ingredients You’ll Need
This recipe shines because of its straightforward yet thoughtfully chosen ingredients. Each component plays a crucial role in delivering texture, pop of flavor, or richness, making the cooking process easy and rewarding.
- Chicken thigh fillets (500g/1 lb), cut into bite-sized pieces: Thighs stay juicy and tender through the cooking, adding depth to the pasta.
- Cooking salt and black pepper: Essential for seasoning each layer of the dish to perfection.
- Sun-dried tomato strips in oil (220g/7 oz), drained: Packed with umami and vibrant color, they add a delicious tang and slight chewiness.
- Oil from the sun-dried tomato jar (3 tbsp): Using this flavorful oil infuses the dish with that signature Italian zest.
- Small onion, finely diced: Brings sweetness and depth when sautéed.
- Garlic cloves (2), finely minced: Aromatic and essential to building layers of flavor.
- Tomato paste (1 tbsp): Concentrates tomato flavor for a richer sauce; optional but encouraged for depth.
- Dry white wine (1/4 cup), optional: Helps deglaze and adds a subtle acidity that brightens the sauce.
- Canned crushed tomato (400g/14 oz): Provides the perfect base for the sauce—fresh yet rich.
- Fusilli pasta (350g/12 oz): Spirals that trap sauce beautifully; penne or ziti work well too.
- Chicken stock/broth (1 liter/4 cups), low sodium: Creates a flavorful cooking liquid that helps the pasta absorb all the goodness.
- Basil leaves (1 cup), roughly chopped: A fresh burst of herbal brightness that complements the tomatoes and cheese.
- Ricotta (1/2 cup), full fat: The hero ingredient to be whipped into fluffiness, adding creaminess and mild tang.
- Milk (4 tbsp), preferably full fat: Loosens the ricotta so it becomes light and spreadable.
- Finely grated parmesan (1/4 cup), packed: Adds a salty, nutty punch to finish the whipped ricotta beautifully.
How to Make Whipped Ricotta One-Pot Chicken Pasta Recipe
Step 1: Whip the Ricotta
Start by putting the ricotta, milk, and parmesan in a bowl. Whisk vigorously for 10 to 15 seconds until the mixture turns into a soft, fluffy whipped cream texture. Add a bit more milk if it feels too thick. This whipped ricotta will serve as a silky, dreamy topping that melts into your hot pasta later.
Step 2: Seal the Chicken
Heat the oil reserved from the sun-dried tomatoes in a large heavy pot over high heat. Add the chicken pieces and season generously with salt and pepper. Cook for about 3 minutes, stirring occasionally, just until the outside is nicely sealed but the inside is still slightly raw. Remove the chicken with a slotted spoon and set it aside; this step locks in the juices, keeping the chicken tender and flavorful.
Step 3: Sauté Onion and Garlic
In the same pot, add the diced onion and minced garlic to the leftover oil and chicken juices. Sauté for 3 minutes until the onion becomes translucent and soft. Stir in the tomato paste and the drained sun-dried tomatoes, and cook for another minute. This builds a rich, concentrated flavor base that will marry beautifully with the chicken and pasta.
Step 4: Deglaze with White Wine
Pour in the white wine and let it simmer rapidly for 1 to 2 minutes, stirring frequently until it mostly evaporates. This step lifts all the flavorful browned bits off the bottom of the pot, infusing the sauce with a subtle acidity and aromatic complexity.
Step 5: Add Pasta, Chicken, and Cooking Liquid
Return the chicken along with any juices back into the pot. Add the uncooked pasta and stir to coat everything in that savory tomato mixture. Pour in the chicken stock and crushed tomatoes, then season with salt and pepper. This one-pot method lets the pasta cook right in the sauce, absorbing all its incredible flavors.
Step 6: Simmer and Cook
Bring the mixture to a boil, then reduce the heat to a medium-high simmer. Let it cook uncovered for about 15 minutes, stirring every couple of minutes at first to prevent sticking and then more often toward the end. The sauce will thicken as the pasta cooks to al dente perfection with a little extra sauciness that makes it cozy and mouthwatering.
Step 7: Finish with Basil
Once the pasta is just cooked and the liquid mostly absorbed but still a little soupy, stir in the chopped basil leaves. Their fresh aroma just lifts the dish, adding a vibrancy that contrasts the creamy, tomato-rich sauce.
Step 8: Serve with Whipped Ricotta
Transfer the pasta into a large serving bowl or individual plates. Dollop generous spoonfuls of the whipped ricotta on top and gently smear it through the hot pasta. The ricotta melts beautifully, creating pockets of creamy indulgence with every bite. Dig in immediately and enjoy this heartwarming delight!
How to Serve Whipped Ricotta One-Pot Chicken Pasta Recipe
Garnishes
Adding a few extra fresh basil leaves on top brightens the presentation and flavor. For a satisfying crunch, sprinkle with toasted pine nuts or a little extra grated parmesan. A drizzle of good quality olive oil right before serving can add an elegant finish and a lush mouthfeel.
Side Dishes
This pasta stands strong on its own but pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or warm crusty baguette slices are also fantastic for mopping up every last bit of sauce.
Creative Ways to Present
For a rustic dinner party, serve in a large shallow bowl so guests can help themselves, encouraging a casual and interactive meal. For a romantic touch, plate in shallow pasta bowls and dot the whipped ricotta in small mounds across the top, letting each person have their own melting cheesy treasure.
Make Ahead and Storage
Storing Leftovers
Place any leftover pasta in an airtight container and refrigerate for up to 3 days. The flavors tend to meld even more as it rests, making leftovers just as delicious, if not more.
Freezing
This dish can be frozen but keep in mind the whipped ricotta topping is best fresh. For freezing, store the chicken pasta without the ricotta in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of milk or broth if the pasta feels too thick or dry. Stir regularly to warm evenly. Add fresh whipped ricotta on top just before serving to restore that creamy goodness.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast works well, especially if you prefer leaner meat. Just be careful not to overcook it to keep it tender and juicy in the pasta.
What other types of pasta can I use?
Spirals like fusilli are perfect for holding sauce, but penne, ziti, macaroni, or small shells also work beautifully. Choose shapes that trap the sauce well.
Is it okay to skip the white wine?
Yes! The white wine adds a lovely brightness but is totally optional. If you skip it, just increase the chicken stock slightly to keep the liquid balance right.
Can I use part-skim ricotta?
Full fat ricotta will give you the creamiest whipped texture and richest flavor, but part-skim can work if that’s what you have—just expect a slightly less rich and fluffy finish.
How important is stirring during cooking?
Stirring often prevents the pasta from sticking to the bottom and helps it cook evenly in the sauce. It also allows the flavors to marry beautifully. Toward the end, stir more frequently to avoid scorching.
Final Thoughts
This Whipped Ricotta One-Pot Chicken Pasta Recipe is the kind of dish that feels like a warm hug on a plate. Easy, flavorful, and special all at once, it’s perfect for those nights when you want a comforting meal without fuss. When you try it, expect creamy decadence combined with fresh herbs and tangy tomatoes to make dinner an unforgettable experience. Go ahead and make it your go-to—your taste buds will thank you!
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
- Diet: Low Salt
Description
This Whipped Ricotta One Pot Chicken Pasta recipe is a deliciously creamy and flavorful meal perfect for weeknight dinners. Tender chicken thigh pieces are cooked with sun-dried tomatoes, aromatic onions and garlic, and simmered with fusilli pasta in a savory tomato and chicken stock sauce. The dish is finished with fresh basil and a luscious whipped ricotta topping, creating a comforting, creamy texture that melts into every bite. This one pot meal is easy to prepare, minimizing cleanup while maximizing taste.
Ingredients
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 Oil
- 220g / 7 oz jar sun-dried tomato strips in oil, drained (reserve oil)
- 3 tbsp oil from the sun-dried tomato jar
Aromatics and Sauce
- 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
Carbohydrates and Liquid
- 350g / 12 oz fusilli pasta (spirals) uncooked (penne, ziti, macaroni, or small shells can be substituted)
- 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
Herbs and Cheese
- 1 cup basil leaves, roughly chopped (optional but recommended), plus extra for garnish
- 1/2 cup ricotta cheese (full fat, Paesanella preferred)
- 4 tbsp milk, preferably full fat
- 1/4 cup (packed) finely grated Parmesan cheese (or a pinch of salt as substitute)
Instructions
- Whip ricotta: In a bowl, vigorously whisk the ricotta, milk, and Parmesan cheese for 10 to 15 seconds until the mixture thickens to a texture similar to softly whipped cream. Add a bit more milk if needed to loosen it slightly for easier dolloping.
- Seal chicken: Heat the reserved sun-dried tomato oil in a large, heavy-based pot over high heat. Add the chicken pieces and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook for approximately 3 minutes until the edges are sealed with a slight golden crust, but the chicken is still raw in the middle. Remove the chicken using a slotted spoon and set aside in a bowl.
- Sauté aromatics: In the same pot, add the diced onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent and fragrant. Stir in the tomato paste and the drained sun-dried tomatoes. Cook for another 1 minute to develop flavor. Any remaining oil from the jar can be reserved for other uses.
- Deglaze pot: Pour in the white wine, if using, and allow it to simmer rapidly for 1 to 2 minutes, stirring often so the alcohol cooks off and the flavors concentrate.
- Add pasta and liquids: Return the cooked chicken along with any accumulated juices to the pot. Add the uncooked fusilli pasta, chicken stock, canned crushed tomatoes, salt, and pepper. Stir everything thoroughly to combine the flavors and coat the pasta in the sauce.
- Cook pasta: Bring the mixture to a boil, then reduce heat to medium-high for a steady simmer. Allow to cook uncovered for about 15 minutes, stirring frequently—every 2 minutes at first, then more often towards the end to prevent sticking or burning. Adjust the heat as needed to maintain a rapid simmer but avoid boiling over.
- Check doneness: When most of the liquid is absorbed and the pasta is tender yet still slightly firm (al dente), with a little bit of sauce remaining (this is intentional), stir in the roughly chopped basil for freshness.
- Serve: Transfer the pasta and chicken mixture into a serving bowl or individual bowls. Dollop generous spoonfuls of the whipped ricotta on top. The ricotta will melt into the warm pasta, adding creamy richness. Garnish with extra basil leaves if desired and serve immediately. Enjoy this comforting and flavorful one pot meal!
Notes
- Note 1: Reserve the oil from the sun-dried tomato jar for cooking to infuse the dish with rich tomato flavor.
- Note 2: White wine is optional but adds a nice depth of flavor; it can be omitted if preferred.
- The dish is best enjoyed fresh but leftovers can be stored in the refrigerator for up to 2 days and gently reheated with a splash of milk or broth to loosen.
- Ricotta can be substituted with cottage cheese blended smooth if necessary, though traditional ricotta is preferred for creaminess.
- Use full-fat dairy for a richer texture; low-fat options may alter the creaminess.
