Why Make This Recipe
Whipped ricotta one pot chicken pasta is a delightful dish that brings comfort and flavor to your table. It combines tender chicken, flavorful sun-dried tomatoes, and creamy whipped ricotta in one simple cooking process, saving you time on cleanup. This recipe is not only delicious but also a great way to impress your family or friends without spending hours in the kitchen.
How to Make Whipped Ricotta One Pot Chicken Pasta
Ingredients:
- 500g/1 lb chicken thigh fillets, cut into small bite-size pieces (or breast or tenderloin)
- 1/2 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 220g/7 oz jar sun-dried tomato stripes in oil, drained (RESERVE OIL)
- 3 tbsp oil (from the sun-dried tomato jar)
- 1 small onion, finely diced
- 2 garlic cloves, finely minced
- 1 tbsp tomato paste (ok if you don’t have)
- 1/4 cup dry white wine (optional)
- 400g/14 oz canned crushed tomato
- 350g/12oz fusilli pasta (or other small pasta shapes)
- 1 litre/4 cups low sodium chicken stock/broth (or water plus 1/2 tsp salt)
- 1/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 1 cup basil leaves, roughly chopped (optional)
- 1/2 cup ricotta cheese (use full fat for best results)
- 4 tbsp full fat milk
- 1/4 cup packed finely grated parmesan cheese (or a pinch of salt)
Directions:
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Whipped Ricotta: Put the ricotta and milk in a bowl. Whisk vigorously for 10 to 15 seconds until it becomes the texture of softly whipped cream. Add milk to loosen if needed.
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Seal Chicken: Heat sun-dried tomato oil in a large pot over high heat. Add chicken and sprinkle with salt and pepper. Cook for 3 minutes until the outside is sealed but the inside is still raw. Remove and set aside.
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Sauté: In the same pot, add the onion and garlic. Cook for 3 minutes until soft. Add the tomato paste and sun-dried tomatoes. Cook for 1 more minute.
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Deglaze: Pour in white wine and let it simmer for 1-2 minutes until mostly evaporated.
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Cooking Liquid: Add the pasta and cooked chicken to the pot. Stir to mix well. Then add chicken stock, canned tomato, salt, and pepper.
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Cook: Stir well, bring to a boil, then lower the heat to medium-high. Cook for 15 minutes (without a lid), stirring occasionally to prevent sticking.
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How to Tell It’s Done: When most of the liquid is absorbed and the pasta is al dente but still a bit saucy, stir in the basil.
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Serve: Transfer to a serving bowl or serve in individual bowls. Add dollops of whipped ricotta on top and let it melt. Enjoy!
How to Serve Whipped Ricotta One Pot Chicken Pasta
Serve the pasta hot in bowls, topped with whipped ricotta cheese. You can sprinkle extra basil on top for a fresh touch. This dish pairs well with a simple green salad or garlic bread.
How to Store Whipped Ricotta One Pot Chicken Pasta
Store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems dry.
Tips to Make Whipped Ricotta One Pot Chicken Pasta
- Make sure to reserve some oil from the sun-dried tomatoes as it adds extra flavor to the dish.
- Stir the pasta often while it cooks to ensure that it doesn’t stick to the bottom of the pot.
- Feel free to add vegetables like spinach or bell peppers for more nutrition and color.
Variation
You can use different types of pasta such as penne, ziti, or even gluten-free options. If you’re not a fan of chicken, swap it for shrimp or a plant-based protein.
FAQs
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Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just remember to peel and chop them, but canned tomatoes make this recipe easier and quicker. -
What can I substitute for chicken?
You can use shrimp, turkey, or even a plant-based protein if you prefer a vegetarian option. -
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep! You can store it in the fridge and enjoy it for lunch or dinner during the week.
Whipped Ricotta One Pot Chicken Pasta
Ingredients
Main ingredients
- 500 g chicken thigh fillets, cut into small bite-size pieces Can substitute with chicken breast or tenderloin.
- 1/2 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 220 g jar sun-dried tomato stripes in oil, drained Reserve the oil for cooking.
- 3 tbsp oil (from the sun-dried tomato jar)
- 1 small onion, finely diced
- 2 cloves garlic, finely minced
- 1 tbsp tomato paste Optional if you don’t have it.
- 1/4 cup dry white wine Optional.
- 400 g canned crushed tomato
- 350 g fusilli pasta (or other small pasta shapes)
- 1 litre low sodium chicken stock/broth Or water plus 1/2 tsp salt.
- 1/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 1 cup basil leaves, roughly chopped Optional.
- 1/2 cup ricotta cheese (use full fat for best results)
- 4 tbsp full fat milk
- 1/4 cup packed finely grated parmesan cheese Or a pinch of salt.
Instructions
Whipped Ricotta
- Put the ricotta and milk in a bowl. Whisk vigorously for 10 to 15 seconds until it becomes the texture of softly whipped cream. Add more milk to loosen if needed.
Seal Chicken
- Heat sun-dried tomato oil in a large pot over high heat. Add chicken and sprinkle with salt and pepper. Cook for 3 minutes until the outside is sealed but the inside is still raw. Remove and set aside.
Sauté
- In the same pot, add the onion and garlic. Cook for 3 minutes until soft. Add the tomato paste and sun-dried tomatoes. Cook for 1 more minute.
Deglaze
- Pour in white wine and let it simmer for 1-2 minutes until mostly evaporated.
Cooking Liquid
- Add the pasta and cooked chicken to the pot. Stir to mix well. Then add chicken stock, canned tomato, salt, and pepper.
Cook
- Stir well, bring to a boil, then lower the heat to medium-high. Cook for 15 minutes (without a lid), stirring occasionally to prevent sticking.
Serve
- Transfer to a serving bowl or serve in individual bowls. Add dollops of whipped ricotta on top and let it melt. Enjoy!