Why You’ll Love This Recipe

I love this recipe because it’s a perfect balance of easy and elegant. The pasta cooks right in the sauce, soaking up all those amazing flavours from the chicken, sun-dried tomatoes, and broth. The whipped ricotta is what makes it special — it melts into the hot pasta, creating a creamy, velvety finish without the heaviness of cream. It’s comforting, satisfying, and a guaranteed crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken:
500 g Chicken thigh fillets, Cut into small bite-sized pieces
1/2 tsp Cooking salt or kosher salt
1/4 tsp Black pepper

Pasta:
220 g 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
1/4 cup Vegetable stock
400 g Canned crushed tomatoes
350 g Fusilli pasta (or penne, ziti, macaroni, or small shells), Uncooked
1 litre (4 cups) Chicken stock or broth, Low sodium
1/4 tsp Cooking salt or kosher salt
1/4 tsp Black pepper
1 cup Fresh basil leaves, Roughly chopped, plus extra for garnish

Whipped Ricotta:
1/2 cup Ricotta, Full fat
4 tbsp Milk, Preferably full fat
1/4 cup Finely grated Parmesan, Or a pinch of salt

Directions

I start by preparing the whipped ricotta. In a bowl, I whisk together the ricotta, milk, and Parmesan for about 10–15 seconds until it becomes soft and fluffy, like lightly whipped cream. If it’s too thick, I add a splash more milk.

Next, I heat the reserved sun-dried tomato oil in a large heavy-based pot over high heat. I add the chicken, season it with salt and pepper, and cook for about 3 minutes, just until the outside is sealed but the inside is still raw. I remove the chicken with a slotted spoon and set it aside.

In the same pot, I add the onion and garlic, cooking for about 3 minutes until the onion becomes translucent. I stir in the tomato paste and drained sun-dried tomatoes, letting them cook for another minute to release their flavour.

I pour in the vegetable stock and let it simmer rapidly for 1–2 minutes until slightly reduced. Then, I add the pasta, cooked chicken (along with any juices from the bowl), chicken stock, canned tomatoes, salt, and pepper. I give everything a good stir to combine and bring it to a boil.

Once boiling, I lower the heat to medium-high so it simmers rapidly but not too vigorously. I cook it uncovered for about 15 minutes, stirring every couple of minutes, especially toward the end, to prevent sticking. I lower the heat slightly if needed.

The pasta is done when most of the liquid is absorbed and the noodles are al dente but still a little saucy. I stir in the chopped basil, then transfer the pasta to a large serving bowl or divide it into individual bowls.

Finally, I dollop the whipped ricotta on top and let it melt slightly into the pasta before serving. Sometimes, I give it a gentle swirl to mix the creamy ricotta through the sauce — it’s heavenly.

Servings and Timing

This recipe serves 4 to 5 people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Sometimes I use chicken breast instead of thighs for a leaner option. For extra flavour, I add chopped olives or capers along with the sun-dried tomatoes. If I want a vegetarian version, I replace the chicken with sautéed mushrooms or chickpeas. I also love stirring in a handful of spinach at the end for some greens. For a spicy kick, I add a pinch of red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of water and warm it on the stove or in the microwave until heated through. The pasta will absorb some of the sauce as it sits, so the extra water helps loosen it. This dish freezes well too, though I store the whipped ricotta separately, as it doesn’t freeze as nicely.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works just as well, but I make sure not to overcook it to keep it tender.

Can I skip the tomato paste?

Yes, it adds depth, but the sauce still tastes great without it.

Can I use store-bought ricotta spread instead of whipping my own?

Yes, but whipping it makes it smoother and creamier.

Can I make it ahead of time?

Yes, I cook everything except the ricotta topping, then reheat and add the whipped ricotta before serving.

What pasta shape works best?

I like fusilli, penne, or shells — anything that holds the sauce well.

Can I use fresh tomatoes instead of canned?

Yes, I use about 500 g of ripe tomatoes, chopped finely, and cook them down a little longer.

How do I make it creamier?

I add an extra tablespoon of ricotta or a splash of milk at the end before serving.

Can I make it spicy?

Yes, I sometimes add a pinch of red pepper flakes or chili powder to the sauce.

Can I make it vegetarian?

Yes, I replace the chicken with chickpeas, mushrooms, or grilled vegetables.

Can I use water instead of stock?

Yes, but I add an extra 1/2 teaspoon of salt for flavour.

Conclusion

I love this Whipped Ricotta One Pot Chicken Pasta because it feels like something straight out of a rustic Italian trattoria but is so simple to make at home. The creamy ricotta melts into the tomato sauce, creating a dish that’s hearty, comforting, and full of flavour. It’s the perfect weeknight meal that’s both easy and elegant — truly a family favourite in my kitchen.