This whipped ricotta chicken pasta brings tender chicken, sun-dried tomatoes, garlic, and a creamy ricotta sauce together in a practical 35-minute dinner. Whipping the ricotta with starchy pasta water creates a smooth coating without a heavy cream sauce, while the tomatoes add savory-sweet brightness. The chicken cooks quickly in the same skillet, so the recipe is easy to organize on a busy evening and still feels special enough for guests.
What this whipped ricotta chicken pasta is
Short pasta is tossed with a loosened ricotta sauce, browned chicken, fragrant garlic, and chopped sun-dried tomatoes. The result is creamy but fresh rather than dense. Reserve pasta water before draining because its starch helps the ricotta become silky and helps you adjust the finished consistency.
Why it works
Whipped ricotta provides body, while pasta water gives the sauce a glossy texture that clings to ridges and curves. Searing the chicken separately creates browned edges without overcooking it. Adding garlic and tomatoes after the chicken picks up the skillet flavor, and basil at the end keeps the dish lively.
Ingredients
- 12 ounces short pasta, such as rigatoni or penne
- 1 pound boneless chicken thighs, cut into bite-size pieces
- 1 cup whole-milk ricotta, whipped until smooth
- 1/2 cup chopped sun-dried tomatoes
- 2 minced garlic cloves
- 2 tablespoons olive oil, divided
- 1/2 cup reserved pasta water, plus more as needed
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon black pepper
- Optional: 1/4 cup torn fresh basil
How to make it
Start the pasta in well-salted water and cook it until just shy of al dente. Before draining, scoop out at least 1 cup of the cooking water. The noodles will finish in the skillet, where they can absorb the sauce without becoming soft.
- Boil salted water and cook pasta until just shy of al dente; reserve 1 cup pasta water and drain.
- Season chicken with salt and pepper, then sear in half the oil until browned and cooked through; transfer to a plate.
- Warm remaining oil, cook garlic and sun-dried tomatoes until fragrant, then lower the heat.
- Stir whipped ricotta with enough reserved pasta water to make a smooth sauce.
- Toss pasta, ricotta sauce, chicken, and tomatoes in the skillet, loosening with pasta water as needed.
- Finish with basil and serve while warm.
Serving ideas
Serve this pasta with a crisp green salad, steamed broccoli, or roasted zucchini. A little extra basil and a few chopped sun-dried tomatoes make the bowls look finished. For a concrete weeknight use case, prepare the sauce ingredients while the pasta water heats, then plate the whole meal as soon as the noodles finish.
Tips and an optional variation
Pat the chicken dry before seasoning so it browns instead of steaming. Keep the heat low when adding ricotta; aggressive heat can make a dairy sauce look grainy. Optional variation: replace the chicken with drained white beans for a meatless version, adding them with the ricotta sauce so they warm through gently.
Storage and reheating
Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a skillet with a splash of water or milk, stirring often. The sauce thickens when chilled, so add liquid gradually until it becomes glossy again. Avoid high heat, which can toughen the chicken and make the ricotta tighten.
Search answers
Can I use another pasta shape?
Yes. Penne, rigatoni, fusilli, or shells all hold the ricotta sauce well.
How do I keep ricotta smooth?
Whip it first, loosen it with warm pasta water, and combine it over low heat.
What if the sauce is too thick?
Add reserved pasta water one tablespoon at a time while tossing.
With a short ingredient list and a sauce built from ricotta and pasta water, this chicken pasta is creamy, bright, and straightforward to repeat.
FAQ
These practical answers cover the details that make this whipped ricotta chicken pasta dependable for a weeknight meal. Keep the cooking water nearby, taste before serving, and adjust the sauce while the pasta is still hot.
For a lighter plate, add baby spinach or serve the pasta with a crisp salad. The ricotta sauce is mild enough to pair with roasted vegetables, while sun-dried tomatoes provide concentrated flavor without requiring a long simmer. If you are cooking for children, chop the tomatoes finely and offer basil at the table.
When planning the meal, measure the ricotta and tomatoes while the water comes to a boil. This keeps the skillet work quick and gives the chicken enough room to brown. Do not crowd the pan; cook in two batches if necessary. Browned edges add much more flavor than simply steaming the chicken.
Leftovers are especially useful for lunch because the sauce can be refreshed with a spoonful of water. Warm the pasta slowly, stir often, and finish with black pepper. A little fresh basil or grated cheese can restore the bright, just-cooked character after reheating.
Serve it immediately for the creamiest texture, and remember that a final splash of pasta water can bring the sauce back together if it begins to look thick.
Whipped Ricotta Chicken Pasta with Sun-Dried Tomatoes
Ingredients
Ingredients
- 12 ounces short pasta such as rigatoni or penne
- 1 pound boneless chicken thighs cut into bite-size pieces
- 1 cup whole-milk ricotta whipped until smooth
- 1/2 cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil divided
- 1/2 cup reserved pasta water plus more as needed
- 1/2 teaspoon kosher salt plus more for pasta water
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil torn
Instructions
Instructions
- Boil salted water and cook pasta until just shy of al dente; reserve 1 cup pasta water and drain.
- Season chicken with salt and pepper, then sear in half the oil until browned and cooked through; transfer to a plate.
- Warm remaining oil, cook garlic and sun-dried tomatoes until fragrant, then lower the heat.
- Stir whipped ricotta with enough reserved pasta water to make a smooth sauce.
- Toss pasta, ricotta sauce, chicken, and tomatoes in the skillet, loosening with pasta water as needed.
- Finish with basil and serve while warm.
