If you love creamy, comforting pasta dishes that come together effortlessly, you are going to adore this Whipped Ricotta Chicken Pasta in a One-Pot Tomato Basil Sauce Recipe. It’s a delightful marriage of tender chicken, perfectly cooked pasta, and a vibrant tomato-basil sauce, all enriched by luxuriously whipped ricotta cheese. The beauty of this dish is in its simplicity and the way every ingredient shines, creating a wholesome meal that feels both rustic and special. Whether you’re cooking for family or friends, this recipe promises layers of flavor with minimal fuss.
Ingredients You’ll Need
This recipe shines because of its straightforward, essential ingredients, each bringing unique textures and flavors that make the dish irresistible. From the savory chicken and sundried tomatoes to the fresh basil and creamy ricotta, every component plays a vital role.
- Chicken thigh fillets (500g/1 lb): Juicy and tender, perfect for absorbing all the wonderful sauce flavors.
- Cooking salt and black pepper: To enhance and balance the natural flavors of the ingredients.
- Sun-dried tomato strips in oil (220g/7 oz): Adds a rich, tangy, and slightly sweet depth to the sauce. Reserve the oil for cooking to boost flavor.
- Sun-dried tomato oil (3 tbsp): Intensifies the tomato flavor and helps brown the chicken beautifully.
- Small onion (1, finely diced): Gives a subtle sweetness and aromatic foundation.
- Garlic cloves (2, finely minced): Adds a punch of warmth and a savory layer to the sauce.
- Tomato paste (1 tbsp): Concentrates the tomato flavor and deepens the sauce color.
- Dry white wine (1/4 cup, optional): Brings brightness and complexity; can be skipped if preferred.
- Canned crushed tomato (400g/14 oz): Forms the tomato base of the sauce, keeping it fresh and vibrant.
- Fusilli pasta (350g/12oz): Spiral shapes hold onto the sauce perfectly, but feel free to swap with penne, ziti, macaroni, or small shells.
- Chicken stock (1 litre/4 cups): Creates a rich cooking liquid that infuses the pasta and chicken with savory goodness.
- Basil leaves (1 cup, roughly chopped): Infuses the dish with fresh, herbal notes, vital for that classic Italian flair.
- Ricotta cheese (1/2 cup, full fat): Whipped into creamy softness, it adds the silky texture that makes this pasta unforgettable.
- Milk (4 tbsp, preferably full fat): Loosens the ricotta and helps it whip into a light, fluffy topping.
- Parmesan cheese (1/4 cup, finely grated): Adds a sharp, umami edge and brings balance to the creamy ricotta.
How to Make Whipped Ricotta Chicken Pasta in a One-Pot Tomato Basil Sauce Recipe
Step 1: Whip the Ricotta
Start by putting the ricotta, Parmesan, and milk into a bowl. Whisk vigorously for about 10 to 15 seconds until the ricotta reaches a softly whipped cream texture. If it feels too thick, add a bit more milk to loosen it up. This whipped ricotta will later add that luscious, creamy finish that ties the entire dish together.
Step 2: Seal the Chicken
Heat the oil from the sun-dried tomato jar in a large heavy-based pot over high heat. Add the bite-sized chicken pieces, then sprinkle with salt and pepper. Cook for about 3 minutes until the outside is nicely sealed but the inside is still raw. This step locks in the juices and adds a beautiful caramelized flavor. Remove the chicken with a slotted spoon and set aside.
Step 3: Sauté Aromatics and Tomatoes
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, cooking for another minute to marry the flavors and deepen the sauce base.
Step 4: Deglaze with Wine
Pour in the dry white wine and let it simmer rapidly for 1 to 2 minutes, stirring often to loosen any caramelized bits stuck to the pot. This step adds bright acidity and a subtle complexity to the sauce. If you prefer not to use wine, simply skip this and move on.
Step 5: Add Pasta, Chicken, and Liquid
Return the cooked chicken along with any accumulated juices back to the pot. Stir in the uncooked fusilli pasta, coating everything in the flavorful base. Pour in the chicken stock, canned crushed tomatoes, and season with salt and pepper. Give it all a good stir to combine.
Step 6: Simmer to Perfection
Bring the pot to a boil, then reduce the heat to medium-high to maintain a rapid simmer without boiling over. Cook uncovered for about 15 minutes, stirring every couple of minutes at first to prevent the pasta from sticking, and then more frequently toward the end. This gradual cooking allows the pasta to soak up the rich sauce while the liquid reduces to just the right consistency.
Step 7: Add Fresh Basil
Once most of the liquid is absorbed and the pasta is tender but still al dente with a little delightful soupy texture, stir in the roughly chopped basil leaves. Their fresh aroma will elevate the dish beautifully.
Step 8: Serve with Whipped Ricotta
Transfer the pasta and chicken into serving bowls. Dollop the whipped ricotta generously over the top, encouraging everyone to swirl it through the warm pasta themselves. The ricotta melts beautifully, creating little pockets of creaminess in every bite. Now, all that’s left is to dig in and enjoy!
How to Serve Whipped Ricotta Chicken Pasta in a One-Pot Tomato Basil Sauce Recipe
Garnishes
A sprinkle of extra fresh basil adds a burst of color and herbal freshness while a light dusting of grated Parmesan brings a sharp, salty finish. For a little heat, consider a pinch of crushed red pepper flakes. Some toasted pine nuts or a drizzle of good-quality olive oil can add wonderful depth and texture as well.
Side Dishes
This dish is so hearty and satisfying that it can easily be served on its own. However, a crisp green salad with a zesty vinaigrette or some garlic bread with crunchy edges can complement the pasta perfectly. Roasted vegetables like zucchini or asparagus also pair beautifully, balancing out the richness of the ricotta and tomato sauce.
Creative Ways to Present
Serve this Whipped Ricotta Chicken Pasta in a One-Pot Tomato Basil Sauce Recipe family-style straight from the pot for a cozy, inviting vibe. For a more elevated touch, plate individual portions in shallow bowls with a decadent swirl of whipped ricotta, garnished with basil petals and a drizzle of extra virgin olive oil. You can even set up a whipped ricotta bar with toppings like fresh herbs, cracked pepper, chili flakes, and lemon zest for guests to customize.
Make Ahead and Storage
Storing Leftovers
Place any leftover whipped ricotta chicken pasta in an airtight container and refrigerate for up to 3 days. The pasta will absorb the sauce even more, so it’s perfect for a next-day meal that tastes like it’s been simmering all afternoon.
Freezing
This pasta freezes well in portioned containers. To prevent the ricotta from becoming grainy, store it separately and add fresh whipped ricotta when reheating. Frozen portions keep for up to 2 months, making it a great option for ready-made meals or busy weeknights.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or stock to loosen the sauce if needed. Alternatively, microwave in intervals, stirring frequently. Top with fresh whipped ricotta to restore its creamy glory before serving.
FAQs
Can I use chicken breast instead of thigh fillets?
Absolutely! Chicken breast works well, though thigh fillets provide extra juiciness and depth of flavor. Just be careful not to overcook the breast to keep it tender.
What if I don’t have dry white wine?
Feel free to skip the wine or substitute with a splash of white grape juice or additional chicken stock. The wine adds complexity but isn’t essential to the final flavor.
Can I make this dish vegetarian?
Yes! Replace the chicken with hearty vegetables like mushrooms, zucchini, or eggplant and use vegetable stock instead of chicken stock. The whipped ricotta and tomato basil sauce remain the star players.
How do I know when the pasta is perfectly cooked?
The pasta should be al dente, tender to the bite but still with some firmness. The sauce will be slightly soupy when done, which is perfect as it thickens while resting and serving.
Can I use a different shape of pasta?
Definitely! Fusilli is great because it holds sauce well, but penne, ziti, macaroni, or small shells all work wonderfully. Just be mindful that cook times may vary slightly.
Final Thoughts
This Whipped Ricotta Chicken Pasta in a One-Pot Tomato Basil Sauce Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s simple enough for weeknight dinners but special enough to impress guests with minimal effort. The creamy whipped ricotta elevates every forkful, while the rich tomato basil sauce and tender chicken make it a well-rounded, crowd-pleasing meal. I hope you give it a try soon and fall in love with it as much as I have.
Print
Whipped Ricotta Chicken Pasta in a One-Pot Tomato Basil Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Description
This Whipped Ricotta One Pot Chicken Pasta is a creamy, flavorful, and easy-to-make meal combining tender chicken, sun-dried tomatoes, and al dente pasta cooked together in a rich tomato and chicken broth. The highlight is a luscious whipped ricotta topping that adds a silky, fresh finish. Perfect for a comforting weeknight dinner that requires minimal cleanup.
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
Vegetables and Sauce Base
- 220g/7 oz jar sun-dried tomato stripes 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)
- 1/4 cup dry white wine (optional)
- 400g/14 oz canned crushed tomato
Pasta and Liquids
- 350g/12 oz fusilli pasta (spirals), or penne, ziti, macaroni, small shells, uncooked
- 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 Dairy
- 1 cup basil leaves, roughly chopped (optional but recommended), plus extra for garnish
- 1/2 cup ricotta, full fat (Paesanella preferred)
- 4 tbsp milk, preferably full fat
- 1/4 cup packed finely grated parmesan, or a pinch of salt as substitute
Instructions
- Whipped ricotta: In a bowl, vigorously whisk the ricotta and parmesan together for 10 to 15 seconds until the texture resembles softly whipped cream. Add milk gradually if needed to loosen the mixture for a creamy consistency.
- Seal chicken: Heat the reserved sun-dried tomato oil in a large heavy-based pot over high heat. Add the chicken pieces and season with 1/2 tsp salt and 1/4 tsp pepper. Cook for 3 minutes until the outside is sealed but the inside is still raw. Remove the chicken with a slotted spoon into a bowl.
- Sauté aromatics: In the same pot, add the diced onion and minced garlic. Cook for 3 minutes until onion is translucent. Stir in the tomato paste and drained sun-dried tomatoes, cooking for 1 minute. Reserve any remaining oil for another use.
- Deglaze: Pour in the white wine, if using, and let it simmer rapidly for 1 to 2 minutes while stirring, allowing most of the wine to evaporate and deglaze the pot.
- Add pasta and liquids: Add the uncooked pasta and the cooked chicken back into the pot along with any juices in the bowl. Stir to coat everything in the flavorful mixture. Pour in the chicken stock and canned crushed tomato. Season with 1/4 tsp salt and 1/4 tsp pepper.
- Cook pasta and sauce: Stir well, bring the mixture to a boil, then reduce heat to medium-high so it simmers rapidly but doesn’t boil over. Cook uncovered for 15 minutes, stirring every 2 minutes initially and more frequently near the end to prevent sticking. If needed, lower heat slightly in the final minutes.
- Check doneness: The liquid should mostly absorb, and the pasta should be just cooked (al dente) with a slightly soupy texture, which is ideal as it thickens upon standing. Stir in the chopped basil leaves.
- Serve: Transfer to serving bowls. Top each portion with a generous dollop of whipped ricotta. Smear it around so it melts into the warm pasta. Garnish with extra basil if desired and enjoy immediately.
Notes
- Reserve the oil from the sun-dried tomato jar as it adds great flavor when cooking the chicken and aromatics.
- White wine is optional but adds acidity and depth; you can substitute with extra stock if preferred.
- Using full-fat ricotta and milk ensures a rich, creamy whipped ricotta topping.
- Stirring frequently during the pasta’s cooking prevents sticking and burning at the bottom of the pot.
- The pasta should retain a slight sauce at the end, as it continues to absorb liquid when resting before serving.
- You can substitute chicken thighs with breast or tenderloin pieces depending on preference.
