Whipped Ricotta One-Pot Chicken Pasta
Make creamy one-pot chicken pasta with sun-dried tomatoes, basil, and whipped ricotta for an easy 30-minute dinner.
Servings: 4
servings
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.
Prep: 10 minutes
Total: 30 minutes
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.
Notes
The pasta should remain slightly soupy in the pot because it thickens quickly while serving.
Chicken breast or tenderloin can replace the thighs.