One Pot Chicken Ricotta Pasta with Sundried Tomatoes
Creamy Ricotta Chicken Pasta is a quick 30 minute one pot dinner loaded with sun-dried tomatoes. The pasta gets coated in a smooth, rich sauce made from whipped ricotta, heavy cream, and sun-dried tomato pesto.
Servings: 6 Servings
Calories: 498kcal
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
Storage and Reheating
- 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
Nutrition
Calories: 498kcal | Carbohydrates: 52g | Protein: 31g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 776mg | Potassium: 801mg | Fiber: 4g | Sugar: 7g | Vitamin A: 785IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 2mg