Easy Recipes One-Pot Whipped Ricotta Chicken Pasta
This one-pot chicken pasta is creamy, comforting, and quick—your new favorite for easy recipes.
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (500g) boneless skinless chicken thighs or breast, cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried Italian herbs or oregano
- 2 1/4 cups (560 ml) chicken broth
- 1 1/4 cups (310 ml) milk
- 8 oz (250g) short pasta (penne, spirali, macaroni, etc)
- 1/2 cup (50g) sun-dried tomatoes, finely chopped
- 1 cup (250g) ricotta
- 1/2 cup (50g) parmesan cheese, grated
- 1/2 cup (125 ml) pasta cooking water
- Fresh basil, for garnish (optional)
Instructions
- Heat olive oil in a large deep skillet or pot over medium-high heat.
- Add onion and garlic; sauté for 1 minute.
- Add chicken, salt, pepper, and Italian herbs. Cook until the chicken is lightly golden.
- Pour in chicken broth, milk, pasta, and sun-dried tomatoes. Stir and bring to a simmer.
- Cover and cook for 10 minutes, stirring every few minutes.
- Remove the lid and stir until pasta is fully cooked and liquid is mostly absorbed.
- Add ricotta and parmesan. Stir until creamy, adding reserved pasta water if needed.
- Serve hot, topped with fresh basil if desired.