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
Scale
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.
