Whipped Ricotta One-Pot Chicken Pasta this dish lies in the balance of simplicity and sophistication. A base of pasta and chicken cooked in a deeply flavorful tomato broth is elevated with sun-dried tomato richness and the subtle swirl of whipped ricotta. The result is a creamy, savory bowl of comfort that feels fancy enough for a dinner party but is quick enough for a weeknight.
Whipped ricotta melts over the hot pasta, becoming a velvety, cheesy sauce that brings the whole dish together. Sun-dried tomatoes add little pops of tangy sweetness, and fresh basil gives it a bright, herbal finish. This is one of those meals that looks impressive and tastes indulgent—but with minimal effort in the kitchen. Perfect for anyone who loves a little gourmet flair in their everyday cooking.
Full Recipe:
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500g (1 lb) chicken thigh fillets, cut into small bite-size pieces
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Salt and pepper, to taste
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220g (7 oz) jar sun-dried tomatoes in oil (reserve 3 tbsp oil)
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1 small onion, finely diced
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2 garlic cloves, minced
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1 tbsp tomato paste
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1/4 cup dry white wine (optional)
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400g (14 oz) canned crushed tomatoes
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350g (12 oz) short pasta (e.g. fusilli, penne, shells)
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4 cups (1 litre) low-sodium chicken broth
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1 cup fresh basil leaves, chopped
Whipped Ricotta:
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1/2 cup full-fat ricotta
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4 tbsp full-fat milk
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1/4 cup finely grated parmesan
Directions:
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In a bowl, whisk ricotta, milk, and parmesan vigorously until smooth and creamy. Set aside.
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Heat 3 tbsp of sun-dried tomato oil in a large pot over high heat. Add chicken, season with salt and pepper, and cook until sealed but not fully cooked. Remove from pot.
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In the same pot, sauté onion and garlic until translucent. Add tomato paste and sun-dried tomatoes; cook for 1 minute.
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Deglaze with white wine; let it reduce for 1–2 minutes.
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Stir in the chicken and uncooked pasta. Add broth, crushed tomatoes, salt, and pepper. Stir well.
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Bring to a boil, then reduce heat to medium-high and simmer for 15 minutes, stirring often, until pasta is al dente and sauce is slightly soupy.
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Stir in basil.
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Serve hot with generous dollops of whipped ricotta swirled over the top.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 647 kcal | Servings: 5 servings
A One-Pot Pasta Recipe That Tastes Gourmet Without the Fuss
Whipped Ricotta One-Pot Chicken Pasta is one of those rare recipes that checks all the boxes: comforting, easy to make, full of flavor, and deceptively elegant. It combines everyday pantry staples with a few fresh elements to create a dish that feels elevated, yet is completely accessible for weeknight cooking.
At the heart of this recipe is the simple but magical concept of whipped ricotta—a creamy, lightly seasoned mixture that, when spooned over hot pasta, melts into the sauce and transforms a regular meal into something restaurant-worthy. Combined with tender bites of chicken, sun-dried tomatoes, garlic, onion, and a tomato-based sauce, it becomes a deeply satisfying, soul-warming meal with a Mediterranean flair.
The Whipped Ricotta Revelation
Many people assume whipped ricotta is some complicated technique involving electric beaters or a food processor. In reality, it’s as simple as whisking full-fat ricotta with a splash of milk and a handful of grated parmesan. Just 10–15 seconds of effort transforms lumpy ricotta into a creamy, dreamy mixture with the consistency of softly whipped cream.
The flavor is subtle yet rich—nutty from the cheese, slightly tangy from the ricotta, and velvety smooth from the milk. It plays beautifully against the acidity of tomatoes and the savory notes of sautéed garlic and onion in the pasta. Swirled on top, it doesn’t just look impressive—it adds a luscious texture that sets this dish apart from more basic pasta recipes.
Sun-Dried Tomatoes: The Secret Weapon
Sun-dried tomatoes in oil are another standout ingredient here. Their intense umami and slightly tangy sweetness add depth to the dish, and using their oil to sauté the chicken and aromatics is a brilliant move that injects flavor without needing to add extra seasoning or butter. These tomatoes act as little flavor bombs, dotting the pasta with bursts of complexity that elevate every bite.
If you’re ever out of sun-dried tomatoes, the recipe is still flexible. You can substitute with olives, capers, roasted red peppers, or other briny, preserved ingredients. Each will bring its own twist, but sun-dried tomatoes remain the gold standard for their balance of richness and acidity.
Why One-Pot Meals Are the Ultimate Kitchen Hack
There’s a reason one-pot meals are beloved by busy home cooks—they simplify everything. Fewer dishes to wash, streamlined cooking, and cohesive flavor development all make for a winning formula. In this recipe, pasta is cooked directly in the sauce with the chicken, which means it absorbs all the flavors while releasing some starch to naturally thicken the sauce.
This cooking method not only saves time but also makes the final dish feel more cohesive. The pasta isn’t just dressed in sauce—it’s infused with it. That deep integration of flavor, plus the luscious whipped ricotta stirred in at the end, creates a meal that feels thoughtfully constructed, not thrown together.
Perfect Pasta Choices for This Dish
While the original recipe recommends fusilli, you can easily use other short-cut pastas like penne, macaroni, or small shells. The key is to pick a pasta shape that holds onto sauce well and cooks evenly in a single pot without clumping.
Avoid large shapes like rigatoni or delicate varieties like angel hair, which won’t stand up well to this heartier sauce. Think about the experience you want—comforting bites that scoop up a bit of chicken, tomato, and ricotta in every forkful—and choose your pasta accordingly.
Customizations to Suit Every Palate
What makes this dish so versatile is how easily it can be adapted to suit dietary needs or ingredient availability. Here are a few ways to make it your own:
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Vegetarian: Skip the chicken and bulk up the recipe with roasted vegetables like zucchini, eggplant, or mushrooms. The sun-dried tomato and ricotta combo still delivers plenty of flavor.
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Low-carb: Swap the pasta for zucchini noodles or a high-protein legume-based pasta for a more diet-conscious version.
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Extra veggies: Stir in baby spinach, shredded kale, or grated zucchini while the pasta simmers. The heat will gently cook the greens, adding color, nutrients, and freshness.
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Spicy twist: Add red pepper flakes or a drizzle of chili oil before serving to give the creamy base a bit of a kick.
Whether you’re cooking for picky eaters, vegetarians, or spice lovers, this dish provides a solid foundation to experiment and personalize.
Why This Dish Feels So Luxurious
Despite how simple it is to make, there’s something undeniably indulgent about this meal. That’s due in part to the contrast of textures—the creamy ricotta, the tender chicken, the al dente pasta—and in part to the thoughtful layering of flavor.
Every component is used with intention. The sun-dried tomato oil enriches the base, the chicken is lightly seasoned but fully infused with broth and aromatics, and the whipped ricotta finishes the dish with a note of decadence. Yet none of these steps feel excessive or time-consuming. This is comfort food with a refined touch—what some might call rustic-fancy.
Serving Suggestions and Pairings
This pasta is hearty enough to serve on its own, but if you’re looking to round out the meal, there are a few simple pairings that make it even better:
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Salads: A crisp green salad with a lemon vinaigrette adds brightness that cuts through the richness of the pasta.
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Bread: Crusty bread or garlic toast is perfect for sopping up the creamy sauce left in the bowl.
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Wine: Pair with a dry white wine like Chardonnay or Pinot Grigio, which complements the cheese and tomato elements nicely. A light red like Pinot Noir also works well.
If you’re entertaining, consider serving individual portions in shallow bowls with a dramatic swirl of ricotta on top, a few torn basil leaves, and a crack of black pepper. It’s the kind of presentation that makes people think you ordered takeout from an upscale trattoria.
Storage and Leftover Tips
This dish holds up well in the fridge for several days. Store leftovers in an airtight container and reheat gently with a splash of water or broth to loosen the sauce. The pasta will have absorbed some of the liquid, so this step helps restore the creamy consistency.
It’s worth noting that while the pasta freezes well, the whipped ricotta does not. If you plan on freezing portions, hold off on adding the ricotta until after reheating for the best texture and flavor.
A Weeknight Winner That’s Guest-Worthy Too
Perhaps the best part about Whipped Ricotta One-Pot Chicken Pasta is how flexible it is. It works just as well for a rushed Tuesday night dinner as it does for a cozy Saturday evening with friends. The ingredients are humble, but the result feels special.
Its balance of simplicity and elegance makes it a staple you’ll turn to again and again. And once you’ve mastered the basic version, you’ll find endless ways to remix it—changing up the protein, swapping in different herbs, or experimenting with seasonal vegetables.
Conclusion: A Recipe to Remember
In the world of home cooking, recipes that are easy, adaptable, and genuinely delicious are worth their weight in gold. Whipped Ricotta One-Pot Chicken Pasta is exactly that. It invites creativity, pleases a crowd, and doesn’t demand perfection—just good ingredients and a little care.
So next time you’re staring down a weeknight with no dinner plan in sight, remember this creamy, savory, rustic-fancy dish. It’s a reminder that a great meal doesn’t have to be complicated—it just has to be thoughtfully made.