Description of this recipe: This one-pot chicken pasta recipe combines juicy chicken, flavorful sun-dried tomatoes, and tender pasta, all simmered in a rich tomato sauce and finished with a dollop of creamy, whipped ricotta. It’s a quick, easy, and satisfying meal that’s perfect for busy weeknights.
Why you will love this recipe: You’ll love this recipe because it’s incredibly simple to make, requiring only one pot for cooking, which means less cleanup! The combination of savory chicken, sweet sun-dried tomatoes, and creamy ricotta creates a delicious and balanced flavor profile. Plus, it’s a crowd-pleaser that’s sure to become a family favorite. The whipped ricotta adds a touch of elegance and richness that elevates this simple pasta dish to something special. The one-pot method ensures that the pasta absorbs all the delicious flavors from the sauce, resulting in a truly flavorful and satisfying meal.
Ingredients:
Cups
Metric
Chicken:
- 500g/1 lb chicken thigh fillets, cut into small bite-size pieces (or breast or tenderloin)
- 1/2 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
Pasta:
- 220g/ 7 oz jar sun-dried tomato stripes in oil, drained (RESERVE OIL) (Note 1)
- 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 (Note 2)
- 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:
- 1/2 cup ricotta (Paesanella is my preferred brand), full fat
- 4 tbsp milk, preferably full fat
- 1/4 cup (packed) finely grated parmesan, sub pinch of salt
Preparation:
Step 1: Whipped Ricotta:
In a bowl, combine the ricotta, milk, and parmesan cheese. Whisk vigorously for 10 to 15 seconds until the mixture becomes light and fluffy, resembling softly whipped cream. If needed, add a little more milk to loosen the consistency. Set aside. The whipped ricotta adds a touch of luxury to the dish, providing a creamy counterpoint to the savory pasta.
Step 2: Seal Chicken:
Heat the sun-dried tomato oil in a large, heavy-based pot over high heat. Add the chicken pieces, sprinkle with salt and pepper, and cook for about 3 minutes, until the outside is nicely seared but the inside is still slightly raw. Remove the chicken from the pot with a slotted spoon and set aside in a bowl. Searing the chicken at high heat helps to lock in the juices and add a delicious caramelized flavor to the final dish.
Step 3: Sauté Aromatics:
In the same pot, add the diced onion and minced garlic. Cook for about 3 minutes, until the onion becomes translucent and fragrant. Add the tomato paste (if using) and the drained sun-dried tomatoes. Cook for another minute, stirring continuously, until the tomato paste deepens in color and the sun-dried tomatoes release their intense flavor.
Step 4: Deglaze the Pot:
If using, pour in the dry white wine and let it simmer rapidly for 1 to 2 minutes, stirring regularly, until most of the wine has evaporated. This process, known as deglazing, helps to lift any flavorful browned bits from the bottom of the pot, adding depth and complexity to the sauce.
Step 5: Combine and Cook:
Add the uncooked pasta and the cooked chicken (along with any accumulated juices from the bowl) to the pot. Stir to coat everything evenly in the flavorful mixture. Pour in the chicken stock, canned crushed tomatoes, salt, and pepper. Give it a good stir to ensure that the pasta is submerged in the liquid.
Step 6: Simmer to Perfection:
Bring the mixture to a boil, then reduce the heat to medium-high so that it’s simmering rapidly but not boiling violently. Cook for about 15 minutes, without a lid, stirring every 2 minutes or so at first, then more frequently towards the end to prevent the pasta from sticking to the bottom of the pot. If needed, lower the heat slightly towards the end to prevent the liquid from evaporating too quickly.
Step 7: Check for Doneness:
The pasta is done when most of the liquid has been absorbed, and the pasta is cooked to al dente (slightly firm to the bite) but still a little soupy. The sauce will thicken as it sits, so it’s best to leave a little extra liquid at this stage. Stir in the chopped basil.
Step 8: Serve and Enjoy:
Transfer the pasta to a serving bowl or divide it among individual bowls. Dollop the whipped ricotta on top of the pasta, and then gently smear it around to allow it to melt slightly into the hot sauce. Garnish with extra basil leaves, if desired. Serve immediately and enjoy the delicious flavors of this one-pot chicken pasta.
COOKING Rating: 4.5/5
Serving Suggestions:
- Serve with a side of crusty bread for soaking up the delicious sauce.
- A simple green salad with a light vinaigrette complements the richness of the pasta.
- Grated Parmesan cheese can be offered as an additional topping.
Tips:
- Reserve some of the pasta water before draining (if you drain any liquid) – This starchy water can be added back to the sauce if it becomes too thick.
- For a vegetarian version, omit the chicken and add more vegetables, such as bell peppers, zucchini, or mushrooms.
- Adjust the amount of red pepper flakes to suit your spice preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information: (Approximate values per serving)
Calories: 650
Protein: 40g
Sodium: 700mg (Note: Sodium content can vary depending on the type of chicken stock used)
Conclusion:
This Whipped Ricotta One-Pot Chicken Pasta recipe is a testament to how simple ingredients and techniques can come together to create a truly delicious and satisfying meal. The combination of tender chicken, flavorful sun-dried tomatoes, and creamy whipped ricotta is a winning combination that will leave you wanting more. With its easy one-pot preparation and minimal cleanup, this recipe is perfect for busy weeknights or any time you’re craving a comforting and flavorful pasta dish. So gather your ingredients, follow the simple steps, and get ready to enjoy a culinary masterpiece in just under an hour.
Questions and Answers:
Q1: Can I use chicken breast instead of chicken thighs?
A: Yes, you can substitute chicken breast for chicken thighs in this recipe. However, keep in mind that chicken breast tends to be drier than chicken thighs, so you may want to reduce the cooking time slightly to prevent it from becoming overcooked.
Q2: Can I use a different type of pasta?
A: Absolutely! Feel free to experiment with different types of pasta, such as penne, ziti, macaroni, or small shells. Just make sure to adjust the cooking time as needed, as different types of pasta may cook at different rates.
Q3: Can I make this recipe ahead of time?
A: While this recipe is best served fresh, you can definitely make it ahead of time. The pasta will continue to absorb the sauce as it sits, so it may become a bit softer and less saucy. To prevent this, you can add a little extra chicken stock or water when reheating.
Q4: Can I freeze this recipe?
A: Freezing this recipe is not recommended, as the pasta and ricotta cheese may change texture and become mushy when thawed. It’s best to enjoy this dish fresh or within a few days of making it.
Q5: Can I add vegetables to this recipe?
A: Of course! Adding vegetables is a great way to customize this recipe to your liking. Some vegetables that would work well include bell peppers, zucchini, mushrooms, spinach, or cherry tomatoes. Just add them to the pot along with the onion and garlic, and cook until they are tender.
