Uploaded April 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/whipped-ricotta-one-pot-chicken-pasta
Just a little dollop of creamy ricotta can transform a regular bowl of pasta into something you'd expect to get at a rustic trattoria! Just mix ricotta, milk and a little parmesan for flavour, and enjoy how it melts into a flood of creamy goodness on your hot bowl of pasta - thicker than cream, and much lower fat.
Enjoy this latest one-pot mid weeker!! (Though, I really do feel the whipped ricotta puts this into guest-worthy territory) - Nagi x
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Whipped ricotta one pot chicken pasta
Serves 4 – 5
CHICKEN:
500g/1 lb chicken thigh fillets, cut into small bite size pieces (or breast or tenderloin)
1/2 tsp cooking/kosher salt (halve for table salt)
1/4 tsp black pepper
PASTA:
220g/ 7 oz 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 (spirals), penne, ziti, macaroni, small shells or similar, uncooked
1 litre / 4 cups chicken stock/broth, low sodium (sub water plus 1/2 tsp salt)
1/4 tsp cooking salt/kosher salt
1/4 tsp black pepper
1 cup basil leaves, roughly chopped (can survive without), plus extra for garnish
WHIPPED RICOTTA – whisk by hand:
1/2 cup ricotta (Paesanella is my preferred brand), full fat
4 tbsp milk, preferably full fat, plus extra for loosening if needed
1/4 cup (packed) finely grated parmesan, sub pinch of salt
1. Heat 3 tbsp sun dried tomato oil in large pot over high heat. Seal surface of chicken sprinkled with the salt and pepper (still raw inside), remove with slotted spoon into bowl.
2. In same pot, cook garlic and onion 3 min, then tomato paste and sun dried tomatoes 1 min. Add wine, simmer rapidly until mostly evaporated, add pasta and cooked chicken, stir to coat pasta in the flavours.
3. Add stock, canned tomato, salt and pepper, bring to simmer then lower to medium high so it’s simmering rapidly. Cook 15 min, stirring every couple of minutes at first then more frequently towards the end (lower heat it catching on base), until pasta is just cooked and liquid is mostly absorbed (but should be a little too soupy still).
4. Take off the stove, stir in basil, divide between bowls (or put into serving bowl), dollop/smear ricotta on surface (by this time, excess liquid will be absorbed = perfectly juicy saucy pasta). EAT!
Recipe ⬇️ or print: recipetineats.com/whipped-ricotta-one-pot-chicken-pasta
Just a little dollop of creamy ricotta can transform a regular bowl of pasta into something you'd expect to get at a rustic trattoria! Just mix ricotta, milk and a little parmesan for flavour, and enjoy how it melts into a flood of creamy goodness on your hot bowl of pasta - thicker than cream, and much lower fat.
Enjoy this latest one-pot mid weeker!! (Though, I really do feel the whipped ricotta puts this into guest-worthy territory) - Nagi x
––––––––––––--
Whipped ricotta one pot chicken pasta
Serves 4 – 5
CHICKEN:
500g/1 lb chicken thigh fillets, cut into small bite size pieces (or breast or tenderloin)
1/2 tsp cooking/kosher salt (halve for table salt)
1/4 tsp black pepper
PASTA:
220g/ 7 oz 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 (spirals), penne, ziti, macaroni, small shells or similar, uncooked
1 litre / 4 cups chicken stock/broth, low sodium (sub water plus 1/2 tsp salt)
1/4 tsp cooking salt/kosher salt
1/4 tsp black pepper
1 cup basil leaves, roughly chopped (can survive without), plus extra for garnish
WHIPPED RICOTTA – whisk by hand:
1/2 cup ricotta (Paesanella is my preferred brand), full fat
4 tbsp milk, preferably full fat, plus extra for loosening if needed
1/4 cup (packed) finely grated parmesan, sub pinch of salt
1. Heat 3 tbsp sun dried tomato oil in large pot over high heat. Seal surface of chicken sprinkled with the salt and pepper (still raw inside), remove with slotted spoon into bowl.
2. In same pot, cook garlic and onion 3 min, then tomato paste and sun dried tomatoes 1 min. Add wine, simmer rapidly until mostly evaporated, add pasta and cooked chicken, stir to coat pasta in the flavours.
3. Add stock, canned tomato, salt and pepper, bring to simmer then lower to medium high so it’s simmering rapidly. Cook 15 min, stirring every couple of minutes at first then more frequently towards the end (lower heat it catching on base), until pasta is just cooked and liquid is mostly absorbed (but should be a little too soupy still).
4. Take off the stove, stir in basil, divide between bowls (or put into serving bowl), dollop/smear ricotta on surface (by this time, excess liquid will be absorbed = perfectly juicy saucy pasta). EAT!
