Whipped Ricotta Chicken Pasta with Sun-Dried Tomatoes
Make whipped ricotta chicken pasta with tender chicken, sun-dried tomatoes, garlic, and a creamy ricotta sauce for an easy one-pot dinner.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
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.