Description

Whipped Ricotta One Pot Chicken Pasta is a comforting, creamy, and flavorful dish perfect for a quick weeknight dinner. Tender chicken pieces are cooked with sun-dried tomatoes, garlic, onion, and a rich tomato-based sauce, combined with perfectly cooked fusilli pasta. This all comes together in a single pot to minimize cleanup. The dish is finished with a luscious whipped ricotta topping, which adds a velvety texture and extra richness, garnished with fresh basil for a burst of freshness.

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 Oil and Aromatics

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)

Liquids and Sauces

1/4 cup chicken stock/broth
400g / 14 oz canned crushed tomato
1 litre / 4 cups chicken stock/broth (low sodium, or water + 1/2 tsp salt)
1/4 tsp cooking salt/kosher salt
1/4 tsp black pepper

Pasta

350g / 12 oz fusilli pasta (or penne, ziti, macaroni, small shells), uncooked

Herbs and Cheese

1 cup basil leaves, roughly chopped (optional), plus extra for garnish
1/2 cup ricotta (full fat preferred)
4 tbsp milk (preferably full fat)
1/4 cup (packed) finely grated parmesan (or sub a pinch of salt)

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Instructions

Whip the Ricotta: In a bowl, combine the ricotta, milk, and parmesan. Whisk vigorously for 10–15 seconds until the mixture reaches a soft whipped cream texture. Add a bit more milk if needed to loosen the consistency.
Seal the Chicken: Heat the reserved sun-dried tomato oil in a large heavy-based pot over high heat. Add the chicken pieces, season with salt and pepper, and cook for 3 minutes until the outside is sealed but the interior remains raw. Remove the chicken with a slotted spoon and set aside in a bowl.
Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Cook for 3 minutes until the onion becomes translucent. Stir in the tomato paste and drained sun-dried tomato strips, cooking for another minute to meld the flavors.
Build Flavor Base: Pour in 1/4 cup chicken stock and let it simmer for 1–2 minutes, stirring regularly to loosen any delicious browned bits stuck to the bottom of the pot.
Combine Ingredients: Return the chicken and any accumulated juices to the pot along with the uncooked pasta. Stir to coat everything in the flavorful base. Add the remaining chicken stock, crushed tomatoes, salt, and pepper.
Cook Pasta and Chicken: Bring the mixture to a boil, then reduce heat to medium-high to maintain a steady simmer. Cook uncovered for 15 minutes, stirring every few minutes at first and more frequently towards the end to prevent sticking. Adjust the heat as necessary.
Check Doneness and Add Herbs: The pasta should be al dente with most of the liquid absorbed but still slightly saucy. Stir in the roughly chopped basil leaves for fresh aroma and flavor.
Serve: Spoon the pasta and chicken into bowls. Dollop the whipped ricotta on top, swirling lightly so it melts into the pasta. Garnish with extra basil leaves and serve immediately for optimum flavor and texture.

Notes

Use chicken thighs for extra juiciness, but chicken breast or tenderloin work as well.
The sun-dried tomato oil adds great flavor; don’t discard it when draining the tomatoes.
Tomato paste is optional but enhances the depth of the sauce.
Adjust seasoning toward the end as needed since stock and cheese add saltiness.
Stir frequently during the pasta cooking stage to prevent sticking and burning.
For a vegetarian version, omit chicken and use vegetable stock instead.
Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk or stock.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian