Description

This Whipped Ricotta One Pot Chicken Pasta is a rich, comforting meal made in just one pot. Featuring tender chicken, a tomato-based sauce, and a luxurious whipped ricotta topping, it’s creamy, flavourful, and easy enough for any weeknight.

Ingredients

Chicken:

500 g chicken thigh fillets, cut into 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 sun-dried tomato jar

1 small onion, finely diced

2 garlic cloves, 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)

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 full-fat ricotta

4 tbsp full-fat milk

1/4 cup finely grated Parmesan (or a pinch of salt)

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Instructions

Make the whipped ricotta: In a bowl, whisk together ricotta, milk, and Parmesan for 10–15 seconds until light and fluffy. Add more milk if needed for a smooth texture. Set aside.
Cook the chicken: Heat 3 tbsp 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 sealed but not cooked through. Remove and set aside.
Build the sauce: In the same pot, add onion and garlic, cooking for 3 minutes until soft. Stir in tomato paste and sun-dried tomatoes; cook 1 minute more.
Add liquids and pasta: Pour in vegetable stock and simmer for 1–2 minutes. Then add pasta, cooked chicken with juices, chicken stock, canned tomatoes, salt, and pepper. Stir well and bring to a boil.
Simmer: Reduce heat to medium-high and cook uncovered for about 15 minutes, stirring every few minutes, until pasta is al dente and sauce has thickened.
Finish: Stir in chopped basil, then divide pasta among bowls. Dollop with whipped ricotta, letting it melt into the hot pasta. Garnish with extra basil.

Notes

Use chicken breast for a leaner option.

Add olives, capers, or chili flakes for more depth or heat.

Swap chicken for mushrooms or chickpeas for a vegetarian version.

Add spinach or kale near the end for extra greens.

Store leftovers in the fridge for up to 4 days and reheat with a splash of water.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One Pot
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 510
Sugar: 7 g
Sodium: 640 mg
Fat: 23 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 115 mg