Whipped Ricotta One Pot Chicken Pasta

This whipped ricotta one pot chicken pasta is the kind of dinner that feels a little more special than the effort it takes to make. Tender chicken, pasta, tomatoes, garlic and sun-dried tomatoes cook together in one pot, creating a rich and savoury sauce. The finishing touch is a quick whipped ricotta mixture that melts into the hot pasta and gives every bite a creamy, silky texture.

The best part is that you do not need a separate cream sauce. The ricotta is simply whisked with a little milk and Parmesan until smooth, then spooned over the finished pasta. It is an easy trick that makes an ordinary weeknight pasta feel restaurant-worthy.

What Makes This Pasta Work

There are a few small details that make a big difference here. Cooking the chicken briefly first keeps it from becoming overcooked while the pasta finishes in the same pot. Sun-dried tomato oil is used to cook the chicken, which adds another layer of flavour without needing extra ingredients. The pasta then cooks directly in the tomato and chicken stock mixture, absorbing all those flavours as it simmers.

The whipped ricotta is added at the end rather than cooked into the pot. That way, you get little pockets of creamy ricotta that soften and melt into the hot pasta as you eat.

Also Read: Creamy Mushroom Chicken

Ingredients

For the Chicken

For the One-Pot Pasta

For the Whipped Ricotta

Also Read: Chicken Mushroom Pie with Duchess Potato

How to Make Whipped Ricotta One Pot Chicken Pasta

1. Make the Whipped Ricotta

Add the ricotta, milk and Parmesan to a small bowl. Whisk vigorously until smooth, light and creamy. If the ricotta is particularly thick, add another splash of milk. Set aside while you prepare the pasta.

2. Cook the Chicken

Heat the oil from the sun-dried tomato jar in a large, heavy-bottomed pot over medium-high heat. Add the chicken and season with salt and black pepper. Cook for about 3 minutes, turning occasionally, until the outside is lightly browned but the chicken is not completely cooked through.

Transfer the chicken to a plate and set aside. It will finish cooking later in the pasta sauce.

3. Build the Flavour Base

Keep the flavoured oil and browned bits in the pot. Add the chopped onion and garlic and cook for about 3 minutes, stirring occasionally, until the onion begins to soften.

Add the tomato paste and sliced sun-dried tomatoes. Cook for another minute, stirring well. This quick step deepens the flavour of the tomato paste and brings out the richness of the sun-dried tomatoes.

4. Add the Wine

Pour in the white wine, if using. Let it simmer for 1 to 2 minutes while scraping the bottom of the pot with a wooden spoon. If you prefer not to cook with wine, simply skip this step.

5. Add the Pasta and Stock

Return the chicken to the pot along with any juices from the plate. Add the uncooked pasta, crushed tomatoes and chicken stock. Season with salt and black pepper, then stir everything together.

6. Cook the Pasta

Bring the mixture to a boil, then reduce the heat slightly so it maintains a steady simmer. Cook uncovered for about 15 minutes, stirring frequently so the pasta cooks evenly and does not stick to the bottom.

The exact cooking time can vary depending on the type of pasta you use, so check it a couple of minutes before the package cooking time suggests.

7. Finish with Basil

When the pasta is tender and most of the liquid has been absorbed, stir through the chopped fresh basil. The sauce should still look slightly loose because the pasta will continue absorbing liquid as it sits.

8. Add the Whipped Ricotta

Spoon the hot pasta into bowls or onto a serving platter. Add generous dollops of whipped ricotta over the top. Gently swirl it through the pasta or leave it in creamy pockets so everyone can mix it in as they eat.

Also Read: Garlic Chicken Thighs

What You Can Do Better

Use chicken thighs for juicy results. Boneless chicken thighs are forgiving and stay tender in this one-pot recipe. Chicken breast works too, but be careful not to overcook it.

Use the sun-dried tomato oil. It is already packed with flavour, so using it to brown the chicken gives the whole dish a deeper tomato taste.

Do not cook the pasta until the pot is completely dry. Leave a little sauce behind when you turn off the heat. The pasta will continue absorbing the liquid as it rests.

Taste before adding extra salt. Parmesan, sun-dried tomatoes and chicken stock can all be salty, so adjust the seasoning only after tasting the finished pasta.

Add some greens. Baby spinach can be stirred through during the final few minutes of cooking. Broccoli, zucchini or roasted peppers also work well if you want more vegetables.

Easy Substitutions

Also Read: Air Fryer Chicken Thighs

Serving Suggestions

This pasta is filling enough to serve by itself, but it pairs nicely with a crisp green salad, roasted vegetables or steamed broccoli. Finish each serving with a little extra Parmesan, fresh basil and freshly cracked black pepper.

Storage and Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, add a splash of water or chicken stock to loosen the sauce and warm gently until heated through.

For the best texture, make fresh whipped ricotta when serving leftovers rather than freezing the ricotta mixture.

Recipe at a Glance

Also Read: Rainbow Chicken Stir Fry

Nutritional Information

The following values are approximate and can vary depending on the brands and exact quantities used.