Whipped ricotta one pot chicken pasta Recipe

Whipped ricotta one pot chicken pasta is the kind of recipe that just begs for a cozy night in with people you love. Imagine tender chicken pieces, sun-dried tomatoes, and spirals of pasta, all simmered together in a single pot and crowned with a dreamy cloud of whipped ricotta. This dish is equal parts creamy, savory, and satisfying, and everything comes together with minimal fuss in one pot. Whether you’re cooking for family, friends, or just treating yourself, this crowd-pleasing pasta is pure, comforting magic.

Whipped ricotta one pot chicken pasta Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list keeps things straightforward but every item plays a starring role, adding its own touch of flavor, color, or creaminess. These pantry and fridge staples blend together to create an irresistible, vibrant meal your taste buds won’t forget!

  • Chicken thigh fillets: Juicy, flavorful, and less likely to dry out than chicken breast—cut into bite-sized pieces for maximum tenderness.
  • Salt and black pepper: A pinch of each brings out all the good flavors in your chicken and sauce right from the start.
  • Sun-dried tomato strips in oil: Sweet, tangy, and loaded with umami—drain well but save that flavorful oil for cooking!
  • Reserved sun-dried tomato oil: Infuses the dish with deep tomato richness and a lovely golden glow.
  • Onion: Finely diced so it melts into the sauce, giving a subtle sweetness and depth.
  • Garlic: Minced to spread its fragrant magic throughout every bite.
  • Tomato paste: Optional, but adds a punch of tomato flavor and intensifies the sauce’s color.
  • Dry white wine: Also optional, but a splash adds a gentle acidity and complexity to balance the richness.
  • Canned crushed tomatoes: The backbone of your sauce, giving body and vibrant tomato flavor.
  • Pasta (fusilli or similar): Spirals or other short pasta catch all the saucy goodness—uncooked, so it cooks right in the pot.
  • Chicken stock (or water with extra salt): Lends savory depth as everything simmers together.
  • Basil leaves: Fresh basil elevates every bite with color and a sweet, peppery lift—plus more for garnish if desired.
  • Ricotta cheese: Full-fat for extra creaminess; when whipped, it turns into a luscious, cloud-like topping.
  • Milk: Helps whip the ricotta to perfect, spoonable texture—full fat works best, but any will do.
  • Parmesan cheese: Freshly grated for savory bite and richness, or a pinch of salt as a substitute.

How to Make Whipped ricotta one pot chicken pasta

Step 1: Whip the Ricotta

Start by making your whipped ricotta, which is really the soul of this Whipped ricotta one pot chicken pasta. Simply add ricotta cheese, milk, and grated parmesan to a small mixing bowl. Whisk vigorously for 10 to 15 seconds—it should transform quickly from dense cheese to something soft and spreadable, almost like softly whipped cream. If the mixture feels stiff, add a splash more milk until it feels light and billowy. Set aside while you prep the rest; this topping is pure magic!

Step 2: Seal and Season the Chicken

Heat three tablespoons of that reserved sun-dried tomato oil in a large, heavy-bottomed pot over high heat. Add your chicken pieces, season them generously with salt and pepper, and cook for about 3 minutes. Don’t worry if the inside is still raw—they’ll finish cooking later. Once the outsides are lightly golden and sealed, use a slotted spoon to transfer the chicken into a bowl, keeping all the flavorful juices.

Step 3: Sauté the Aromatics

In the same pot (don’t clean it—flavor central!), add your diced onion and minced garlic. Sauté for about 3 minutes, stirring often, until they’re fragrant and translucent. Stir in the tomato paste (if using) and your drained sun-dried tomatoes, cooking for just a minute until everything’s glossy and aromatic. This step lays the foundation of flavor that makes Whipped ricotta one pot chicken pasta so compelling.

Step 4: Deglaze with Wine

Pour in the dry white wine and let it bubble up, scraping the bottom of the pot with your spoon to loosen every last bit of caramelized goodness. Let it simmer for 1 to 2 minutes, until the wine has almost evaporated. This brings brightness and a gentle sharpness to the sauce.

Step 5: Add the Pasta, Chicken, and Liquids

Now, time for your pasta adventure! Stir the uncooked pasta and the mostly-cooked chicken (with any juices) right into the pot, tossing everything together so the flavors meld. Pour over the chicken stock, canned tomatoes, an extra pinch of salt and pepper, and give it all a good mix. You’ll see it start to look beautifully hearty and promising already!

Step 6: Simmer It All Together

Bring the mixture to a gentle boil, then lower the heat to medium-high for a lively simmer (not a ferocious boil). Leave the pot uncovered and cook for about 15 minutes, stirring every couple of minutes—this helps prevent the base from catching and ensures your pasta cooks evenly. Adjust the heat as needed if it’s reducing too quickly. The pasta should absorb most of the liquid, turning gloriously al dente yet still a little soupy, which is exactly what you want for the perfect Whipped ricotta one pot chicken pasta.

Step 7: Finishing Touches

When your pasta is just tender and the sauce looks rich and inviting, stir in the chopped fresh basil. The heat will wilt the leaves, infusing their flavor throughout the dish. Spoon generous dollops of whipped ricotta over the top, let it swirl gently into the sauce, and get ready for your big reveal!

How to Serve Whipped ricotta one pot chicken pasta

Whipped ricotta one pot chicken pasta Recipe - Recipe Image

Garnishes

A flourish of fresh basil leaves and a shower of grated parmesan take the presentation to the next level. For extra sparkle, drizzle a tiny bit more reserved sun-dried tomato oil across the top before serving. These little touches make your Whipped ricotta one pot chicken pasta look as good as it tastes!

Side Dishes

This pasta is a meal in itself, but a simple green salad with a lemony vinaigrette or some crusty bread for mopping up the sauce work beautifully alongside. If you’re entertaining, a dish of roasted vegetables or a fresh tomato salad will add even more color and freshness to your table.

Creative Ways to Present

Serve straight from the pot for a rustic, family-style vibe, or plate individual portions with dramatic swirls of whipped ricotta and basil on top. For a fun twist, spoon the pasta into shallow bowls, place a giant swoop of ricotta on the side, and let everyone mix it in at the table. However you serve it, Whipped ricotta one pot chicken pasta is guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. If possible, keep extra whipped ricotta separated so you can refresh your pasta with a fresh dollop just before serving.

Freezing

While pasta dishes often don’t freeze as perfectly as some other meals, you absolutely can freeze portions of Whipped ricotta one pot chicken pasta (minus the ricotta topping) for up to one month. Let cool completely, transfer to freezer-safe containers, and thaw overnight in the fridge before reheating. Make fresh whipped ricotta for serving.

Reheating

To reheat, add a splash of chicken stock or water to loosen the sauce, then warm gently on the stovetop over low heat, stirring frequently, or microwave in short bursts, stirring in between. Top with your ricotta and basil after heating for the freshest taste and texture.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast or tenderloin works well in Whipped ricotta one pot chicken pasta—just keep in mind they may cook a little faster, so be careful not to overcook or they could become dry.

What can I use instead of sun-dried tomatoes?

If you’re out of sun-dried tomatoes, try roasted red peppers or a handful of cherry tomatoes for sweetness and color. However, the unique tang of sun-dried tomatoes adds extra depth you might really miss!

Is there a good substitute for ricotta?

You can substitute cottage cheese (blended until smooth) or mascarpone for a similar creamy topping. Each lends its own twist, but nothing quite beats the classic whipped ricotta in this dish!

Can I make Whipped ricotta one pot chicken pasta vegetarian?

You sure can! Just swap the chicken for sautéed mushrooms or zucchini and use vegetable broth instead of chicken stock. The flavors will be a little different, but still delicious thanks to the sun-dried tomatoes and rich ricotta.

What if I don’t have white wine?

No worries! Simply leave it out, or add a squeeze of lemon juice at the end to bring a touch of brightness. Whipped ricotta one pot chicken pasta is very forgiving and will still be wonderfully flavorful.

Final Thoughts

There’s really nothing like digging into a steaming bowl of Whipped ricotta one pot chicken pasta—creamy, hearty, and brimming with flavor. If you’re ready to make something memorable (without a mountain of dishes), give this recipe a try tonight. You might just find your new favorite comfort food!

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Whipped ricotta one pot chicken pasta Recipe

Whipped ricotta one pot chicken pasta Recipe


  • Author: Ethan
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delicious one-pot pasta dish featuring whipped ricotta and sun-dried tomatoes, cooked with tender chicken and flavorful seasonings. This creamy and savory meal is easy to prepare and perfect for a satisfying dinner.


Ingredients

Scale

Chicken:

  • 500g/1 lb chicken thigh fillets, cut into small bite-size pieces
  • 1/2 tsp cooking salt/kosher salt
  • 1/4 tsp black pepper

Sauce:

  • 220g/ 7 oz 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, finely minced
  • 1 tbsp tomato paste (optional)
  • 1/4 cup dry white wine (optional)
  • 400g/14 oz canned crushed tomatoes
  • 1 litre / 4 cups chicken stock/broth
  • 1/4 tsp cooking salt/kosher salt
  • 1/4 tsp black pepper
  • 1 cup basil leaves, roughly chopped

Ricotta Mixture:

  • 1/2 cup ricotta
  • 4 tbsp milk
  • 1/4 cup finely grated parmesan

Instructions

  1. Whipped Ricotta: Put ricotta mixture ingredients in a bowl. Whisk vigorously until texture resembles softly whipped cream. Add milk if needed.
  2. Seal Chicken: Heat tomato oil in a pot. Cook chicken with salt and pepper until sealed. Remove chicken.
  3. Sauté: In the same pot, cook onion and garlic. Add tomato paste and sun-dried tomatoes. Cook briefly.
  4. Deglaze: Add white wine and simmer.
  5. Cooking: Add pasta, chicken, stock, canned tomato, salt, and pepper. Simmer for 15 minutes.
  6. Finish: Stir in basil before serving.

Notes

  • You can use different pasta shapes based on personal preference.
  • Adjust salt and pepper to taste.
  • Feel free to add additional vegetables like spinach or bell peppers.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 8g
  • Sodium: 780mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 4g
  • Protein: 34g
  • Cholesterol: 95mg

Keywords: Whipped Ricotta, Chicken Pasta, One-Pot Meal, Sun-Dried Tomatoes, Creamy Pasta

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