Creamy Ricotta Chicken Pasta is a quick andeasy 30-minute one-pot meal made with sun-dried tomatoes. Everything is coated in a creamy sauce made with whipped ricotta, heavy cream, and sun-dried tomato pesto.
One-pot pastas are a staple in our home, especially this time of year when things are so busy. We've been making chicken and ricotta pasta on repeat lately because I don't have to worry about draining the pasta, cooking the chicken separately, or using a ton of ingredients. The family always asks for seconds, and if there are leftovers, they are just as delicious the next day.
If you've tried my Red Pepper Tomato Pasta or Baked Boursin Tomato Pasta, you'll notice I love coating pasta in creamy, cheesy sauces with tomato bases. I experimented with this chicken ricotta pasta a few times, and it wasn't until I added sun-dried tomato pasta that I knew this recipe was a winner. It adds so much flavor while still keeping it simple.
Jump to:
- Why We Keep This Recipe on Repeat
- Ingredient Notes and Easy Swaps
- How to Make Chicken Ricotta Pasta (Step by Step)
- Expert Tips
- Chicken Ricotta Pasta Variations
- Storing, Reheating, Freezing, and Make Ahead Tips
- Serving Suggestions
- Common Questions
- More One-Pot Pastas Like This
- One Pot Chicken Ricotta Pasta with Sundried Tomatoes
Why We Keep This Recipe on Repeat
- You only need one pot
- It's creamy but not too heavy. Ricotta keeps it light.
- Great for meal prepping - the ricotta sauce stays creamy!
- Family friendly - the kids always ask for seconds
Ingredient Notes and Easy Swaps
- Chicken breasts - boneless skinless chicken thighs can be swapped
- Bowtie pasta - any short pasta works. We've made it with penne and rotini
- Ricotta - Use whole milk for the best results. Low-fat can get grainy.
- Sun-dried tomatoes - Use the oil from the jar instead of olive oil for added flavor.
- Optional veggies: Spinach, peas, or mushrooms are great in this pasta
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Ricotta Pasta (Step by Step)
Step 1: Brown the chicken
Step 2: Add garlic and sun-dried tomatoes
Step 3: Toss in the pasta and broth. Bring to a boil and cook down.
Step 4: Whisk ricotta, pesto, and cream together to make a creamy sauce.
Step 5: Stir in the ricotta sauce. Finish with parmesan, season with salt and pepper. Garnish with basil.
See the recipe card for more details.
Expert Tips
- Don't overcook the chicken. Sauté until you get a nice color on the outside, but don't worry about it still being undercooked because it will continue cooking with the pasta.
- You may be tempted to add the ricotta, cream, and sun-dried tomato pesto directly to the pot, but don't. Whipping it separately helps you avoid lumps.
- Add the ricotta mixture off of the heat or on very low so the sauce stays silky.
- Stir the pasta often. You may not get all the pieces of pasta below the broth, but that's ok. Stir frequently to help it cook evenly. Add more broth as you need.
Chicken Ricotta Pasta Variations
- Make it lighter by using half-and-half instead of cream. You can also skip the pesto and add extra broth if needed.
- If gluten-free, use gluten-free pasta. Add more broth since GF pasta absorbs a lot.
- Add spice with red pepper or a spoonful of Calabrian chili paste.
- Swap chicken with sausage, ground chicken, rotisserie chicken, or shrimp.
Storing, Reheating, Freezing, and Make Ahead Tips
- Store in the fridge for up to 3 days
- Reheat in the microwave in short increments with a splash of milk or broth.
- I wouldn't freeze it because the sauce can separate, and the pasta can become mushy when thawed.
- Make Ahead by cooking the chicken and prepping the ricotta mixture earlier in the day or the night before.
Serving Suggestions
We love eating chicken ricotta pasta with Honey Garlic Green Beans, Beetroot Broccoli Salad, or Roasted Carrots and Asparagus.
Common Questions
The ricotta probably hit high heat. Add it on low or off heat and stir gently.
Whisk it with cream first. Add to the pasta after the boil has calmed down.
Yes. Just watch the liquid. GF and high-protein pastas can absorb more broth, so you may need an extra splash.
More One-Pot Pastas Like This
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One Pot Chicken Ricotta Pasta with Sundried Tomatoes
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breasts chopped into bite sized pieces
- 1 teaspoon paprika
- Salt and pepper to taste
- ½ cup chopped sun-dried tomatoes oil-packed, drained
- 3 garlic cloves minced
- 12 oz bowtie pasta
- 3 cups chicken broth
- ½ cup ricotta
- ⅓ cup sun-dried tomato pesto
- ½ cup heavy cream
- ⅓ cup parmesan cheese
- Fresh basil for garnish
Instructions
- Heat oil in a large skillet. Add chicken, paprika, salt, and pepper. Brown well. About 5-7 minutes.
- Add garlic and sun-dried tomatoes. Cook 30 seconds or until the garlic is fragrant.
- Add pasta and chicken broth. Stir and press the pasta into the broth so it's as submerged as possible. It's ok if there's still some pasta sticking out. Simmer uncovered over medium heat until pasta is cooked and liquid is mostly reduced. Stir frequently so the pasta cooks evenly. Add more broth if needed.
- While the pasta cooks, add ricotta, sun-dried tomato pesto, and heavy cream to a small bowl. Whisk until smooth and creamy.
- Once the pasta is cooked, pour the ricotta mixture into the pot. Stir well until everything is coated in the creamy sauce.
- Stir in parmesan until melted and combined. Adjust seasoning with salt and pepper if needed.
- Remove from heat and let the pasta sit for 1-2 minutes to thicken slightly. Top with fresh basil and enjoy while it's hot.
Notes
- Refrigerate for up to 3 days
- Reheat in the microwave in short increments. Add a splash of broth of milk.
- Don't freeze
- Don't overcook the chicken
- Add the ricotta mixture off the heat to avoid lumps
- It's ok if all the pasta is not below the broth. Stir frequently so it cooks evenly.
- Use half and half instead of cream to make it lighter.
- You can use gluten-free pasta. Add more broth if needed.
- Make it spicy with hot pepper flakes or Calabrian chili paste.
- Try it with sausage, shrimp, or rotisserie chicken
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