This whipped ricotta chicken pasta is a creamy, comforting dinner with sun-dried tomatoes, basil, and tender chicken. The pasta cooks in the same pot, while a quick whipped ricotta topping adds a light, rustic finish. Tomato, stock, and pasta cook together so every twist absorbs flavor. Browned chicken adds savory depth, while basil keeps the rich sauce fresh. It is a practical 30-minute meal for a busy weeknight and feels special enough for relaxed weekend cooking.
What is whipped ricotta chicken pasta?
This one-pot recipe combines browned chicken, tomato, pasta, stock, basil, and a whipped ricotta topping. The ricotta stays separate so every serving gets a creamy finish without making the sauce heavy.
Why this whipped ricotta chicken pasta works
Sun-dried tomato oil flavors the chicken and carries depth into the sauce. Onion, garlic, and tomato paste cook in the same pot, capturing browned bits. Stock gives fusilli enough liquid to cook directly in the tomato mixture, while basil brings freshness.
Ingredients
- 500g chicken thigh fillets, bite-size; 1/2 teaspoon salt; 1/4 teaspoon pepper
- 220g sun-dried tomato strips in oil, 3 tablespoons tomato oil, onion, garlic, and tomato paste
- 1/4 cup optional dry white wine; 400g canned crushed tomatoes; 350g fusilli pasta; 1 litre low-sodium chicken stock
- 1 cup basil leaves; 1/2 cup ricotta; 4 tablespoons milk; 1/4 cup parmesan
How to make whipped ricotta chicken pasta
Whisk the ricotta, milk, and parmesan vigorously for 10 to 15 seconds until softly whipped; loosen with a little more milk if needed. Heat the sun-dried tomato oil in a large pot. Season the chicken with salt and pepper, then brown it briefly and transfer it to a plate. Cook the onion and garlic in the pot, then stir in the tomato paste and optional wine, scraping up any browned bits. Add the crushed tomatoes, pasta, stock, and remaining salt and pepper. Return the chicken and simmer until the pasta is just al dente and most of the liquid is absorbed. Stir in the sun-dried tomatoes and basil. Serve with a dollop of whipped ricotta and extra basil.
- Whisk the ricotta, milk, and parmesan until soft; loosen with milk if needed.
- Brown seasoned chicken in tomato oil and transfer it to a plate.
- Cook onion and garlic, then add tomato paste and optional wine.
- Add tomatoes, pasta, stock, chicken, salt, and pepper; simmer until tender.
- Stir in sun-dried tomatoes and basil; serve with whipped ricotta.
Stir every few minutes so the pasta does not settle. It is ready when tender with a little resistance and the sauce is glossy. Keep it slightly loose because it thickens while standing.
Serving suggestions
Serve hot with basil, parmesan, and black pepper. A green salad, steamed broccoli, or dressed vegetables balance the creamy tomato sauce. Crusty bread catches the sauce.
Tips for the best result
Use a wide pot and avoid crowding the chicken. If pasta absorbs liquid quickly, add stock. If the sauce is loose, let it stand two minutes. Taste after cooking because stock and tomatoes vary in saltiness. Do not overcook: the hot sauce continues thickening in the bowl.
Optional variation
Optional variation: use chicken breast or tenderloin. Brown it briefly and return it when pasta is nearly tender. Omit wine and use extra stock or water.
Storage and reheating
Refrigerate leftovers sealed for up to three days. Reheat gently with stock or water. Add basil and ricotta after reheating so the topping stays soft.
Search answers for one-pot chicken pasta
Can pasta cook in tomato sauce?
Yes. Tomatoes and stock provide enough moisture for fusilli to cook in the pot.
What makes ricotta fluffy?
Whisking with milk and parmesan incorporates air and loosens the curds.
How do you keep it creamy?
Serve while slightly loose and add stock when reheating.
More practical cooking notes
The sauce should coat the pasta without becoming stiff. Watch the pot near the end because fusilli can absorb stock quickly. Stirring distributes heat and keeps the tomato mixture smooth. The chicken is ready when the thickest pieces are opaque throughout. Resting for a short time lets the sauce settle while keeping the ricotta distinct.
The sauce should coat the pasta without becoming stiff. Watch the pot near the end because fusilli can absorb stock quickly. Stirring distributes heat and keeps the tomato mixture smooth. The chicken is ready when the thickest pieces are opaque throughout. Resting for a short time lets the sauce settle while keeping the ricotta distinct.
The sauce should coat the pasta without becoming stiff. Watch the pot near the end because fusilli can absorb stock quickly. Stirring distributes heat and keeps the tomato mixture smooth. The chicken is ready when the thickest pieces are opaque throughout. Resting for a short time lets the sauce settle while keeping the ricotta distinct.
The sauce should coat the pasta without becoming stiff. Watch the pot near the end because fusilli can absorb stock quickly. Stirring distributes heat and keeps the tomato mixture smooth. The chicken is ready when the thickest pieces are opaque throughout. Resting for a short time lets the sauce settle while keeping the ricotta distinct.
The sauce should coat the pasta without becoming stiff. Watch the pot near the end because fusilli can absorb stock quickly. Stirring distributes heat and keeps the tomato mixture smooth. The chicken is ready when the thickest pieces are opaque throughout. Resting for a short time lets the sauce settle while keeping the ricotta distinct.
The sauce should coat the pasta without becoming stiff. Watch the pot near the end because fusilli can absorb stock quickly. Stirring distributes heat and keeps the tomato mixture smooth. The chicken is ready when the thickest pieces are opaque throughout. Resting for a short time lets the sauce settle while keeping the ricotta distinct.
The sauce should coat the pasta without becoming stiff. Watch the pot near the end because fusilli can absorb stock quickly. Stirring distributes heat and keeps the tomato mixture smooth. The chicken is ready when the thickest pieces are opaque throughout. Resting for a short time lets the sauce settle while keeping the ricotta distinct.
FAQ: Frequently asked questions
With one pot and a short ingredient list, this is an easy 30-minute dinner with creamy tomato flavor and a fresh ricotta finish.
Whipped Ricotta One-Pot Chicken Pasta
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Ingredients
Ingredients
- 500g chicken thigh fillets cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 220g sun-dried tomato strips in oil drained; reserve the oil
- 3 tablespoons sun-dried tomato oil
- 1 small onion finely diced
- 2 cloves garlic finely minced
- 1 tablespoon tomato paste
- 1/4 cup dry white wine
- 400g canned crushed tomatoes
- 350g fusilli pasta uncooked
- 1 litre low-sodium chicken stock
- 1 cup basil leaves roughly chopped
- 1/2 cup ricotta full fat
- 4 tablespoons milk preferably full fat
- 1/4 cup parmesan finely grated
Instructions
Instructions
- Whisk the ricotta, milk, and parmesan vigorously for 10 to 15 seconds until softly whipped; loosen with a little more milk if needed.
- Heat the sun-dried tomato oil in a large pot. Season the chicken with salt and pepper, then brown it briefly and transfer it to a plate.
- Cook the onion and garlic in the pot, then stir in the tomato paste and optional wine, scraping up any browned bits.
- Add the crushed tomatoes, pasta, stock, and remaining salt and pepper. Return the chicken and simmer until the pasta is just al dente and most of the liquid is absorbed.
- Stir in the sun-dried tomatoes and basil. Serve with a dollop of whipped ricotta and extra basil.
