Name: Whipped Ricotta One Pot Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: For the Chicken:; 500g (1 lb) chicken thigh fillets, cut into small bite-size pieces; 1/2 tsp kosher salt; 1/4 tsp black pepper; For the Pasta:; 220g (7 oz) jar sun-dried tomato strips 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 (optional); 400g (14 oz) canned crushed tomatoes; 350g (12 oz) fusilli or similar pasta, uncooked; 1 litre (4 cups) low-sodium chicken stock; 1/4 tsp kosher salt; 1/4 tsp black pepper; 1 cup basil leaves, roughly chopped (plus more for garnish); 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)

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This Whipped Ricotta One Pot Chicken Pasta is my ultimate weeknight comfort food—creamy, rich, and full of flavor with minimal cleanup. Tender chicken, sun-dried tomatoes, and al dente pasta simmer together in one pot and are finished with a luxurious whipped ricotta topping that melts into every bite.

Why You’ll Love This Recipe

I love how everything cooks in one pot—less mess, more flavor. The sun-dried tomatoes add a tangy sweetness, the chicken stays juicy, and the basil brightens it all up. The whipped ricotta on top is what makes this dish special—it melts into the warm pasta and creates the dreamiest texture. Whipped Ricotta One Pot Chicken Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken

Chicken thigh fillets, cut into bite-size pieces (500 g / 1 lb)
Kosher salt (½ teaspoon)
Black pepper (¼ teaspoon)

For the Pasta

Jar sun-dried tomato strips in oil, drained (220 g / 7 oz) — reserve the oil
Reserved sun-dried tomato oil (3 tablespoons)
Small onion, finely diced (1)
Garlic cloves, minced (2)
Tomato paste (1 tablespoon, optional)
Canned crushed tomatoes (400 g / 14 oz)
Fusilli or similar pasta, uncooked (350 g / 12 oz)
Low-sodium chicken stock (1 litre / 4 cups)
Kosher salt (¼ teaspoon)
Black pepper (¼ teaspoon)
Basil leaves, roughly chopped (1 cup + more for garnish)

For the Whipped Ricotta

Full-fat ricotta (½ cup)
Full-fat milk (4 tablespoons)
Finely grated parmesan (¼ cup or a pinch of salt)

Directions

Whip the Ricotta: I whisk together the ricotta, milk, and parmesan until it’s light, creamy, and spreadable. If needed, I add a splash more milk. I set it aside while the pasta cooks.
Sear the Chicken: I heat the sun-dried tomato oil in a large pot over high heat, add the chicken, and season with salt and pepper. I sear it for about 3 minutes, then remove it before it’s fully cooked.
Sauté Aromatics: I reduce the heat to medium, add the onion and garlic, and cook for 3 minutes until soft. I stir in the tomato paste and sun-dried tomatoes and cook for another minute.
Combine and Simmer: I add the uncooked pasta, seared chicken with juices, crushed tomatoes, chicken stock, salt, and pepper. I stir well and bring it all to a boil.
Cook the Pasta: I reduce the heat to a fast simmer and cook uncovered for about 15 minutes, stirring often so the pasta doesn’t stick. It should be slightly soupy and the pasta al dente.
Finish with Basil: I stir in the chopped basil just before serving.
Serve: I spoon the pasta into bowls and top each serving with generous dollops of whipped ricotta. I let it melt into the warm pasta for that creamy, rich finish.

Servings and timing

This recipe makes 4–5 servings.
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add baby spinach or arugula at the end for extra greens.
For a spicy twist, I sprinkle in red pepper flakes with the garlic.
I’ve used rigatoni or penne when I don’t have fusilli—any short pasta works.
I replace ricotta with whipped goat cheese when I want a tangier finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or milk to loosen the sauce and warm it gently on the stove or in the microwave. I re-whip fresh ricotta for topping if I want to keep that creamy texture.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, I sometimes use chicken breast. It’s leaner but still delicious—just be careful not to overcook it so it stays tender.

Can I make this dish vegetarian?

Absolutely. I skip the chicken and use vegetable broth. I sometimes add mushrooms or zucchini for a hearty veggie option.

What’s the best pasta to use?

I use fusilli because it holds the sauce well, but penne, rigatoni, or even shells work great too.

Can I prep the whipped ricotta in advance?

Yes, I often whip it ahead and store it in the fridge for a day. I give it a quick stir before serving.

Is it okay to use store-bought pesto instead of sun-dried tomatoes?

Sure, I’ve used basil pesto in the sauce for a change—it’s not the same dish, but still incredibly flavorful.

Conclusion

Whipped Ricotta One Pot Chicken Pasta is one of those dishes that feels a bit indulgent but is so simple to make. It’s rich, creamy, and deeply satisfying with every bite. Whether I’m cooking for family or just treating myself, this one-pot meal always hits the spot.