Creamy Ricotta Chicken Pasta is a quick, easy 30-minute one-pot dinner made with sun-dried tomatoes. Tender chicken and pasta are coated in a silky sauce made from whipped ricotta, heavy cream, and sun-dried tomato pesto for a comforting weeknight meal that comes together with minimal cleanup.
One-pot pastas are a favorite for busy nights. This chicken and ricotta pasta is one of those reliable dinners I make on repeat: no draining, no separate sauces, and only a few ingredients deliver a lot of flavor. Leftovers reheat well and often taste just as good the next day. If you enjoy ricotta in pasta, the light creaminess of this sauce makes it a family-pleasing option any time of year.
Why We Keep This Recipe on Repeat
- You only need one pot, so cleanup is fast.
- The sauce is creamy but not too heavy—whipped ricotta keeps it light and smooth.
- Works well for meal prep; the ricotta-based sauce stays creamy in the fridge.
- Family friendly—kids and adults both ask for seconds.
Ingredient Notes and Easy Swaps
- Chicken breasts: You can swap boneless, skinless thighs for a juicier result.
- Bowtie pasta: Any short pasta works—penne, rotini, or farfalle are all good options.
- Ricotta: Use whole-milk ricotta for the creamiest texture; low-fat ricotta can become grainy when heated.
- Sun-dried tomatoes: Use oil-packed tomatoes and reserve some of the oil for extra flavor.
- Optional vegetables: Spinach, peas, or sliced mushrooms make easy additions for more color and nutrition.
See the recipe card below for exact ingredient amounts and full instructions.
How to Make Chicken Ricotta Pasta (Step by Step)
Step 1: Brown the chicken in a large skillet with a little oil and seasoning until it develops color.
Step 2: Add garlic and chopped sun-dried tomatoes and cook briefly until fragrant.
Step 3: Stir in the pasta and chicken broth, pressing the pasta into the liquid as much as possible. Simmer uncovered until the pasta is tender and the liquid has reduced, stirring frequently so it cooks evenly.
Step 4: Whisk ricotta, sun-dried tomato pesto, and heavy cream in a small bowl until smooth to make the sauce.
Step 5: Remove the pot from heat (or reduce to very low) and stir in the ricotta mixture. Finish with grated parmesan, adjust salt and pepper, and garnish with fresh basil.
Refer to the recipe card for quantities, cook times, and a printable ingredient list.
Expert Tips
- Don’t overcook the chicken: Sauté until it has a nice golden color; it will finish cooking as the pasta simmers.
- Whisk the ricotta separately: Combining ricotta with cream and pesto in a bowl first helps prevent lumps.
- Add the sauce off the heat: Stir the ricotta mixture in off the heat or on very low so the sauce stays silky.
- Stir often: Not all pasta pieces will sit fully submerged—stir frequently and add more broth if needed so everything cooks evenly.
Variations
- Make it lighter with half-and-half instead of heavy cream, or skip the pesto and add extra broth.
- Use gluten-free pasta if needed; you may need to add more liquid since some GF pastas absorb more broth.
- Add heat with red pepper flakes or a spoonful of Calabrian chili paste.
- Swap the chicken for sausage, ground chicken, rotisserie chicken, or shrimp for a different flavor profile.
Storing, Reheating, Freezing, and Make-Ahead
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in short bursts in the microwave or on the stove with a splash of milk or chicken broth to loosen the sauce.
- Avoid freezing if possible—the cream and ricotta can separate and the pasta may become mushy when thawed.
- For make-ahead convenience, cook the chicken and mix the ricotta sauce earlier in the day; finish the pasta just before serving.
Serving Suggestions
Serve this Chicken Ricotta Pasta with a bright, crunchy salad or simply roasted vegetables such as carrots and asparagus to balance the richness of the sauce.
Common Questions
More One-Pot Pastas Like This
If you like this recipe, try other easy one-pot pastas such as tuna pesto pasta, no-boil baked spaghetti with meatballs, a dump-and-bake Tuscan chicken orzo, or a creamy Cajun sausage spaghetti for variety and quick weeknight options.
If you try this Chicken Ricotta Pasta, please leave a star rating and a comment below to share how it turned out. Thanks for visiting!
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 (or other short pasta)
- 3 cups chicken broth
- ½ cup ricotta (whole-milk recommended)
- ⅓ cup sun-dried tomato pesto
- ½ cup heavy cream
- ⅓ cup parmesan cheese, grated
- Fresh basil, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken, paprika, salt, and pepper. Brown for about 5–7 minutes until the outside is golden.
- Add minced garlic and chopped sun-dried tomatoes; cook about 30 seconds until fragrant.
- Add the pasta and chicken broth. Stir and press the pasta into the broth so most pieces are submerged. Simmer uncovered over medium heat, stirring frequently, until the pasta is cooked and most of the liquid has reduced. Add more broth if needed.
- While the pasta cooks, whisk together ricotta, sun-dried tomato pesto, and heavy cream in a small bowl until smooth.
- When the pasta is done, remove the pan from the heat and stir in the ricotta mixture until everything is evenly coated.
- Stir in the parmesan until melted. Taste and adjust seasoning with salt and pepper.
- Let the pasta rest 1–2 minutes to thicken slightly, then top with fresh basil and serve hot.
Notes
Storage and Reheating:
- Refrigerate leftovers for up to 3 days.
- Rewarm in short increments, adding a splash of broth or milk to loosen the sauce.
- Avoid freezing if possible to preserve texture.
Tips & Swaps:
- Don’t overcook the chicken—finish cooking as the pasta simmers.
- Combine the ricotta with cream and pesto separately to avoid lumps.
- Use half-and-half instead of heavy cream to reduce richness.
- Try sausage, shrimp, or rotisserie chicken instead of raw chicken breasts.