Go Back
Print

Whipped Ricotta One-Pot Chicken Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 650
A creamy and flavorful one-pot pasta dish featuring tender chicken, sun-dried tomatoes, and ricotta cheese for a comforting meal.

Ingredients

Protein

  • 1 lb chicken thigh fillets (cut into small bite-sized pieces)

Seasonings

  • 1/2 tsp cooking salt (kosher salt)
  • 1/4 tsp black pepper

Sun-dried Tomatoes

  • 7 oz sun-dried tomato stripes in oil (drained, reserve oil)
  • 3 tbsp oil (from the sun-dried tomato jar)

Vegetables

  • 1 small onion (finely diced)
  • 2 cloves garlic (finely minced)

Optional Tomato Paste

  • 1 tbsp tomato paste

Canned Goods

  • 400 g crushed tomatoes

Pasta

  • 12 oz fusilli pasta (uncooked)

Broth & Liquids

  • 4 cups low-sodium chicken stock

Herbs & Greens

  • 1 cup basil leaves (roughly chopped, plus extra for garnish)

Dairy

  • 1/2 cup ricotta
  • 4 tbsp milk (preferably full fat)
  • 1/4 cup Parmesan cheese (finely grated)

Instructions 

  • Sauté onions and garlic in oil until fragrant.
  • Add chicken and cook until browned.
  • Stir in sun-dried tomatoes, tomato paste, crushed tomatoes, broth, and basil; simmer until pasta is cooked.
  • Mix in ricotta, milk, and Parmesan; stir until creamy and heated through.

Notes

Use fresh basil for best flavor and adjust seasoning as needed.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: chicken, Pasta, ricotta