One-Pot Whipped Ricotta Chicken Pasta
Make creamy one-pot whipped ricotta chicken pasta with sun-dried tomatoes, tender chicken, spinach, and a silky ricotta sauce for an easy weeknight dinner.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Ingredients
- 500 g chicken thigh fillets cut into bite-size pieces
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper divided
- 220 g sun-dried tomato strips in oil drained; reserve the oil
- 3 tablespoons sun-dried tomato oil from the jar
- 1 small onion finely diced
- 2 cloves garlic finely minced
- 1 tablespoon tomato paste optional
- 1/4 cup dry white wine optional
- 400 g crushed tomatoes canned
- 350 g fusilli pasta uncooked
- 1 litre low-sodium chicken stock or water plus salt
- 1 cup basil leaves roughly chopped, plus extra to garnish
- 1/2 cup whole-milk ricotta for whipped ricotta
- 4 tablespoons whole milk for whipped ricotta
- 1/4 cup finely grated Parmesan for whipped ricotta
Instructions
Instructions
- Whisk ricotta, milk, and Parmesan for 10 to 15 seconds until softly whipped; loosen with more milk if needed.
- Heat the reserved tomato oil in a heavy pot. Season chicken with half the salt and pepper, cook for 3 minutes, then remove while still raw inside.
- Cook onion and garlic for 3 minutes until translucent. Add tomato paste and sun-dried tomatoes; cook for 1 minute.
- Add wine and simmer for 1 to 2 minutes until mostly evaporated.
- Add pasta, chicken and its juices, crushed tomatoes, stock, and remaining salt and pepper.
- Bring to a boil, then simmer uncovered over medium-high heat for 15 minutes, stirring regularly.
- When pasta is al dente and most liquid is absorbed but the dish remains slightly soupy, stir in basil.
- Divide into bowls, top with whipped ricotta, and garnish with basil.