🍝 Whipped Ricotta One‑Pot Chicken Pasta

🍝 Whipped Ricotta One‑Pot Chicken Pasta

Ingredients:

500 g chicken thigh fillets (cut into bite-size pieces)

salt and black pepper (for seasoning)

~3 tbsp oil (from a jar of sun‑dried tomatoes in oil)

220 g jar sun‑dried tomato strips in oil (drained, reserve oil)

1 small onion, finely diced

2 garlic cloves, finely minced

1 tbsp tomato paste (optional)

400 g canned crushed tomato

350 g uncooked short pasta (fusilli, penne, ziti, shells — your choice)

1 litre chicken stock (or low‑sodium broth)

1/4 tsp salt + 1/4 tsp black pepper (adjust to taste)

Fresh basil leaves, roughly chopped (plus extra for garnish)

For the whipped ricotta topping:

1/2 cup ricotta

4 tbsp milk

1/4 cup finely grated Parmesan cheese

Instructions:

In a bowl, whisk ricotta, milk and Parmesan until smooth and creamy — like soft whipped cream.

In a large heavy pot, heat the sun‑dried tomato oil over high heat. Add the chicken, season with salt and pepper, and cook until the outsides are sealed (inside still raw). Remove chicken and set aside.

In the same pot, add onion and garlic; sauté until onion becomes translucent (≈ 3 min). Stir in sun‑dried tomatoes and tomato paste for 1 min.

(Optional) Pour in white wine and let simmer ~1–2 min to evaporate alcohol.

Return the chicken to the pot, add uncooked pasta, crushed tomato, chicken stock, salt, pepper — stir to combine.

Bring to a boil, then reduce heat to a steady simmer. Cook about 15 minutes, stirring every 1–2 minutes toward the end, until pasta is al dente and most of the liquid is absorbed (a little saucy is good).

Stir in the basil.

Serve into bowls (or a large dish). Dollop generous spoonfuls of the whipped ricotta on top — swirl gently so it melts into the hot pasta.

Garnish with extra basil if desired.

Prep Time: 10 minutes

Cook Time: ~20 minutes

Total Time: ~30 minutes

Servings: 4–5

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