Name: Whipped Ricotta One Pot Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 500g (1 lb) chicken thigh fillets, cut into bite-size pieces; 1/2 tsp cooking salt or kosher salt; 1/4 tsp black pepper; 220g (7 oz) jar sun-dried tomato strips in oil, drained (reserve the 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); 400g (14 oz) canned crushed tomatoes; 350g (12 oz) uncooked fusilli pasta (or penne, ziti, macaroni, or small shells); 1 litre (4 cups) chicken stock or low-sodium broth (or water with 1/2 tsp salt); 1/4 tsp cooking salt or kosher salt; 1/4 tsp black pepper; 1 cup fresh basil leaves, roughly chopped (plus more for garnish, optional); 1/2 cup full-fat ricotta; 4 tbsp full-fat milk; 1/4 cup finely grated parmesan (or a pinch of salt)

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Creamy, rich, and bursting with flavor, this Whipped Ricotta One Pot Chicken Pasta is a true comfort meal made in just one pot. Tender chicken, al dente pasta, sun-dried tomatoes, and a luscious tomato base are brought together with a luxurious whipped ricotta topping that melts into every bite. It’s the perfect blend of easy and elegant—ideal for both weeknight dinners and casual entertaining.

Whipped Ricotta One Pot Chicken Pasta

Why You’ll Love This Recipe

Everything cooks in one pot for minimal cleanup.
Perfectly balanced flavors with creamy, tangy, and savory notes.
Whipped ricotta adds a decadent finishing touch.
Ready in just 30 minutes.
Flexible—swap pasta shapes or chicken cuts to suit your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:
500g (1 lb) chicken thigh fillets, cut into small bite-size pieces (or breast or tenderloin)
1/2 tsp cooking salt or kosher salt
1/4 tsp black pepper

For the pasta:
220g (7 oz) jar sun-dried tomato strips in oil, drained (reserve the 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)
400g (14 oz) canned crushed tomatoes
350g (12 oz) uncooked fusilli pasta (or penne, ziti, macaroni, or small shells)
1 litre (4 cups) chicken stock or low-sodium broth (or water with 1/2 tsp salt)
1/4 tsp cooking salt or kosher salt
1/4 tsp black pepper
1 cup fresh basil leaves, roughly chopped (plus more for garnish; optional)

For the whipped ricotta:
1/2 cup full-fat ricotta
4 tbsp full-fat milk
1/4 cup finely grated parmesan (or a pinch of salt)

Directions

Make the whipped ricotta – In a bowl, whisk ricotta, milk, and parmesan until creamy and light, similar to softly whipped cream. Add a little more milk if needed. Set aside.
Sear the chicken – Heat 3 tbsp of the reserved sun-dried tomato oil in a large heavy pot over high heat. Add chicken, season with salt and pepper, and cook for 3 minutes until browned but not fully cooked through. Remove and set aside.
Sauté aromatics – In the same pot, add onion and garlic. Cook for 3 minutes until softened. Stir in tomato paste and sun-dried tomatoes, cooking for 1 minute more.
Deglaze and simmer – Add crushed tomatoes and stir. Let simmer for 1–2 minutes.
Build the pasta base – Return chicken and its juices to the pot. Add uncooked pasta, chicken stock, salt, and pepper. Stir well.
Simmer – Bring to a boil, then reduce to a rapid simmer. Cook uncovered for 15 minutes, stirring frequently, until pasta is al dente and liquid has thickened.
Finish and serve – Stir in chopped basil. Serve hot, topped with whipped ricotta and extra basil.

Servings and timing

Servings: 4–5
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: 595 kcal per serving

Variations

Use spinach or arugula instead of basil for a peppery twist.
Add chili flakes for a touch of heat.
Try goat cheese or burrata instead of ricotta for a different creamy topping.
Make it vegetarian by skipping the chicken and using vegetable stock.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, or microwave until heated through. The whipped ricotta is best added fresh, so store separately if possible.

FAQs

Can I make this pasta ahead of time?

Yes, but it’s best served fresh. If making ahead, undercook the pasta slightly and reheat with extra broth before serving.

Can I freeze this dish?

Freezing is not recommended due to the creamy ricotta topping and pasta texture, but the sauce and chicken can be frozen separately.

What pasta shape works best?

Short pasta like fusilli, penne, or ziti holds the sauce well and cooks evenly.

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine—just be careful not to overcook as it can dry out faster than thighs.

How do I prevent the pasta from sticking?

Stir every couple of minutes while simmering, especially toward the end of cooking.

Can I make the whipped ricotta in advance?

Yes, you can prepare it a few hours ahead and refrigerate until serving. Whisk lightly before using.

Is there a dairy-free option?

You can skip the whipped ricotta or use a dairy-free ricotta alternative. Nutritional yeast can also add a cheesy flavor.

Can I use sun-dried tomatoes not packed in oil?

Yes, but rehydrate them in warm water or broth first, and use olive oil for cooking.

How do I know when the chicken is fully cooked?

It should be opaque and reach an internal temperature of 165°F (74°C).

Can I add extra vegetables?

Yes, mushrooms, zucchini, or spinach make excellent additions to this dish.

Conclusion

This whipped ricotta one-pot chicken pasta is the ultimate blend of convenience and indulgence. With tender chicken, sun-dried tomato richness, and a creamy ricotta finish, it’s a meal that feels special while being weeknight-friendly. Serve it hot, and let everyone swirl in their own ricotta for a truly luxurious pasta experience.