Description
This Whipped Ricotta One Pot Chicken Pasta is a comforting and flavorful dish that combines tender chicken pieces, sun-dried tomatoes, and fusilli pasta cooked all in one pot for maximum ease and minimal cleanup. Finished with a creamy, airy whipped ricotta topping and fresh basil, this recipe delivers rich Italian-inspired flavors through a quick and straightforward cooking process.
Ingredients
Scale
Chicken and Seasoning
- 500g (1 lb) chicken thigh fillets, cut into small bite-size pieces (or breast or tenderloin)
- 3/4 tsp cooking salt/kosher salt (divided)
- 1/2 tsp black pepper (divided)
Sun-Dried Tomato and Aromatics
- 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)
Liquids and Pasta
- 1/4 cup dry white wine (optional)
- 400g (14 oz) canned crushed tomatoes
- 350g (12 oz) fusilli pasta (spirals), uncooked (can substitute with penne, ziti, macaroni, or small shells)
- 1 litre (4 cups) low sodium chicken stock/broth (or water plus 1/2 tsp salt)
Cheese and Fresh Herbs
- 1 cup basil leaves, roughly chopped (plus extra for garnish)
- 1/2 cup full-fat ricotta (Paesanella recommended)
- 4 tbsp full-fat milk
- 1/4 cup packed, finely grated parmesan cheese (can substitute with pinch of salt)
Instructions
- Whip Ricotta: In a bowl, combine ricotta, grated parmesan, and milk. Whisk vigorously for 10 to 15 seconds until the mixture becomes soft and airy, resembling softly whipped cream. Add more milk if needed to loosen the texture.
- Seal Chicken: Heat the reserved sun-dried tomato oil in a large heavy-based pot over high heat. Add the chicken pieces, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 3 minutes until the chicken is sealed on the outside but still raw inside. Remove chicken with a slotted spoon and set aside in a bowl.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Cook for 3 minutes until the onion is translucent and fragrant. Stir in tomato paste and drained sun-dried tomatoes, cooking for 1 minute to integrate the flavors.
- Deglaze with Wine: Pour in the white wine, if using, and let it simmer rapidly for 1 to 2 minutes, stirring frequently until mostly evaporated to concentrate flavors.
- Add Pasta and Chicken: Return the chicken to the pot along with any juices from the resting bowl. Add the uncooked fusilli pasta and stir to coat everything in the flavorful base.
- Add Liquids and Seasoning: Pour in chicken stock and canned crushed tomatoes. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper. Stir to combine all ingredients.
- Cook Pasta and Chicken: Bring the mixture to a boil, then reduce heat to medium-high to maintain a rapid simmer. Cook uncovered for 15 minutes, stirring every 2 minutes at the start and more frequently toward the end to prevent sticking. Adjust heat as necessary to avoid boiling over or catching on the pot bottom.
- Check for Doneness and Stir Basil: The pasta should be al dente and most liquid absorbed, but still slightly soupy. Stir in the chopped basil leaves to infuse fresh herbal notes.
- Serve: Transfer the pasta and chicken mixture to serving bowls. Top each portion with a generous dollop of the whipped ricotta. Optionally, garnish with extra basil leaves. Serve immediately and enjoy the combination of creamy, tangy, and savory flavors.
Notes
- Reserve the oil from the sun-dried tomatoes for cooking to add extra flavor.
- White wine is optional but adds depth; can be omitted or replaced with extra stock.
- Use full-fat ricotta and milk for the best creamy texture when whipping the ricotta.
- You can substitute chicken thighs with chicken breast or tenderloin pieces if preferred.
- If you don’t have tomato paste, it’s okay to skip it, but it adds a richer tomato flavor.
- Stirring frequently during pasta cooking prevents it from sticking and ensures even cooking.
- The dish is best served immediately as the whipped ricotta melts beautifully over warm pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: one pot pasta, whipped ricotta, chicken pasta, sun-dried tomatoes, easy weeknight dinner, Italian pasta recipe
