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

Scale

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)

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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.