Velvety Ricotta Chicken Pasta with Sun-Dried Tomatoes – All in One Pot
An easy, one-pot chicken pasta that strikes the perfect balance between rustic and refined—thanks to a creamy swirl of whipped ricotta and bursts of sun-dried tomato. Pro tip: sauté the chicken in the flavorful oil from the sun-dried tomatoes for an effortless flavor boost.
Whipped ricotta was a recent revelation for me. I’d seen it pop up for years but always assumed it required dragging out the stand mixer—aka, way too much effort for a Tuesday night.
Then my brother rolled his eyes and said, “It’s just ricotta, milk, and parmesan whisked by hand.” And just like that, in ten seconds, plain old ricotta transforms into something creamy, dreamy, and luxurious—like Savoury whipped cream that melts beautifully into hot pasta.
Think of it as a lighter alternative to cream. Swirl it through your midweek pasta and suddenly you’re not just having dinner—you’re dining in a trendy trattoria. It instantly elevates a quick one-pot dish to guest-worthy status.
In fact, whipped ricotta made a star appearance in my second cookbook, Tonight, as the ultimate shortcut to turning roasted vegetables into something special (check out the “How to Roast Any Vegetable” chart on page 218). I called it your “new favorite sauce for statement veg sides”—and I still stand by that!
In Tonight, it’s paired with blistered cherry tomatoes, but it’s equally exceptional with roasted carrots, asparagus, broccoli, broccolini, mushrooms—basically, anything that gets golden in the oven.
Ingredients for Whipped Ricotta One-Pot Chicken Pasta
This is one of those forgiving, midweek-friendly recipes—so don’t stress about being overly precise with the ingredients. If a recipe truly demands exactness, trust me, I’ll make a fuss about it (you’ll know!).
The Whipped Ricotta
A simple mix of ricotta, milk, and parmesan creates a creamy, Savoury swirl to finish the dish. It adds richness without heaviness—but honestly, the pasta’s still delicious without it if you need to skip.
Ricotta – The ricotta sold in tubs at the supermarket can be a bit dry and powdery. For a creamier texture and better flavor, opt for ricotta from the deli counter or the vacuum-sealed kind sold in baskets. My go-to is Paesanella—widely available now, even at many grocery store delis.
Milk – Any kind will work here—full-fat, skim, or anything in between. Use whatever you have on hand.
Parmesan – Adds a savoury punch and depth to the whipped ricotta. Since we're using the ricotta in place of the usual parmesan sprinkled over pasta, I like to incorporate it directly into the mix.
For the One-Pot Chicken Pasta
Here’s what you’ll need for the pasta itself. The sun-dried tomatoes bring bold, punchy flavor—and don’t toss the oil they come in! We use it to cook the chicken, adding instant depth (and saving you from opening another bottle). Free flavor, free oil—win-win.
Ingredients for the One-Pot Chicken Pasta
Chicken – I prefer boneless thighs for this recipe—they stay juicy throughout the cooking process, especially since the chicken cooks right in with the pasta. That said, breast or tenderloin works just fine if that’s what you have.
Sun-Dried Tomatoes – Look for the strips packed in oil. Not only do they deliver bursts of sweet, concentrated tomato flavor, but the oil is liquid gold—we use it to sauté the chicken. If you’ve accidentally bought whole ones or tomato halves, you’ll just need to chop them (slippery and messy... ask me how I know!). No sun-dried tomatoes? No problem—just add a briny substitute like chopped olives, capers, chargrilled capsicum, or anything from your antipasto stash.
Canned Tomatoes – I use crushed tomatoes for a smoother sauce, but diced will do the job too.
Tomato Paste – Adds an extra layer of tomato richness. Not a deal-breaker if you don’t have it, though.
Pasta – I use fusilli, but any short pasta will work—penne, ziti, macaroni, small shells, farfalle, casarecce, or orecchiette. Avoid pasta that’s too tiny (like risoni/orzo) or too large (like rigatoni), which won’t cook evenly in this method.
Garlic & Onion – The all-important flavor base. Essential in any one-pot pasta to build depth fast.
Wine – A splash of wine brings a touch of complexity to the sauce. Dry white is ideal, but I’ve used everything from flat champagne to rosé or red with good results. A non-alcoholic wine or a splash of vinegar can work in a pinch—don’t go hunting for something special.
Chicken Stock/Broth – This is your cooking liquid, and it adds more flavor than plain water. That said, if you’re out of stock, water works surprisingly well—just bump up the salt a little. I always go with low-sodium stock so I can season to taste.
How to Make Whipped Ricotta One-Pot Chicken Pasta
Is it technically a one-pot recipe if you have to use a separate bowl for the whipped ricotta? Maybe not… but I promise, it’s worth the tiny bit of extra washing up!
1. Whip the Ricotta
2. Use That Oil!
Pour some of the oil straight from the sun-dried tomato jar into your pot and heat over high. It’s full of flavor—don’t waste it!
3. Sear the Chicken
Add the chicken to the hot pot, season with salt and pepper, and cook just until the outside is sealed. It doesn’t need to brown fully—it’ll finish cooking later and soak up all the flavor in the sauce. Remove and set aside.
4. Sauté the Base
In the same pot (leave all that flavorful oil and chicken residue in there!), sauté the onion and garlic until softened—about 3 minutes. Add the sun-dried tomatoes and tomato paste and cook for 1 minute to deepen the flavor and mellow the raw tomato taste.
5. Deglaze with Wine
Pour in the wine and let it simmer for 1–2 minutes, stirring to lift the golden bits off the bottom of the pot (that’s the fond—flavor jackpot). This also cooks off the alcohol, making it family friendly.
6. Add Chicken, Pasta & Liquids
Stir the chicken (and any juices) and uncooked pasta into the pot, coating everything in the flavorful base. Then add the stock, canned tomatoes, and season with salt and pepper.
7. Cook the Pasta
8. How to Know It’s Ready
You’re aiming for just al dente pasta. The sauce should still look a little too soupy when you turn off the heat—that’s perfect. Pasta continues absorbing liquid as it sits, and that extra moisture ensures your pasta stays creamy and saucy, not dry.
9. Finish with Whipped Ricotta
Stir in some fresh basil (if using), then transfer to a big serving bowl or individual plates. Dollop the whipped ricotta generously over the top—smear it around if you like, or let people do their own. One big central dollop or messy swirls—it’s your call. Either way: dig in!
Sneaking in Extra Veg
If you’re like me and feel that no meal is complete without vegetables (thanks, Mum), you might want to bulk this up a bit. The onion and tomatoes help, but it’s not a full serve per person.
Quick Add-Ins:
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Stir in a few handfuls of baby spinach at the end.
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Grate in a zucchini or carrot when sautéing the onion.
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Serve with a simple leafy salad or steamed greens (broccoli tossed in lemony olive oil works great).
Enjoy!
If you give this a go, I’d love to hear what you think—especially if you add your own twist.
Thank you!
-Maroofa Sheikh