Whipped Ricotta One-Pot Chicken Pasta

A rustic pasta dish that comes together in one pot with tender chicken, sun-dried tomatoes, and a luscious tomato broth. Just before serving, a dollop of whipped ricotta is swirled through, melting into the hot pasta to create a velvety creaminess that feels indulgent yet light. It’s a family-friendly recipe with a touch of trattoria charm, perfect for weeknights but impressive enough for guests.

Instructions

1. 1

   In a bowl, whisk ricotta, milk, and parmesan until smooth and fluffy, about 15 seconds. Add extra milk if needed for a whipped cream consistency. Set aside.

2. 2

   Heat sun-dried tomato oil in a heavy pot over high heat. Add chicken, season with salt and pepper, and sear for 3 minutes until outside is sealed but inside is still raw. Remove to a bowl with a slotted spoon.

3. 3

   In the same pot, sauté onion and garlic for 3 minutes until translucent. Stir in tomato paste and drained sun-dried tomatoes. Cook for 1 minute to release flavour.

4. 4

   Deglaze the pan with white wine, simmering for 1–2 minutes until mostly evaporated.

5. 5

   Add pasta, cooked chicken with juices, stock, crushed tomatoes, and extra salt and pepper. Stir well to coat everything.

6. 6

   Bring to a boil, then reduce to a rapid simmer. Cook uncovered for 15 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed. It should remain slightly saucy.

7. 7

   Stir through chopped basil, then divide among bowls. Dollop whipped ricotta on top, letting it melt into the hot pasta. Garnish with extra basil and serve immediately.

Recipe Notes

• Sun-dried tomatoes infuse both the sauce and chicken with a savoury punch. Using the oil from the jar deepens the flavour, but if unavailable, swap in olives or capers for a similar briny lift.

• White wine adds brightness and depth, though you can skip it or replace with champagne, rosé, or even red wine for variation. Leaving it out entirely still yields a delicious result.

• This recipe yields enough for 4 hearty portions or 5 moderate servings. Leftovers keep for up to 4 days in the fridge; reheat gently with a splash of water to loosen the sauce.

• The whipped ricotta should be added just before serving, as freezing changes its texture. The pasta itself can be frozen successfully without the topping.