Whipped Ricotta One Pot Chicken Pasta with Sun Dried Tomatoes is a creamy, comforting meal that’s packed with flavor and made with just one pan. Juicy chicken, tender pasta, and the sweet tang of sun dried tomatoes come together in a silky ricotta sauce that coats every bite. It’s rich without being heavy, and I love how easy it is to pull off—even on a busy weeknight.

Why You’ll Love This Recipe

I love this dish because it’s creamy, flavorful, and everything cooks in one pot—meaning fewer dishes and more time to relax. The whipped ricotta adds a luxurious texture that feels fancy without any extra work, and the sun dried tomatoes give it a savory-sweet punch that pairs perfectly with the seasoned chicken. It’s hearty, satisfying, and comes together quickly with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs (cubed)
Pasta (short types like penne, rigatoni, or fusilli work best)
Sun dried tomatoes (in oil, chopped)
Garlic (minced)
Onion (finely chopped)
Olive oil (from the sun dried tomato jar or fresh)
Chicken broth
Ricotta cheese
Parmesan cheese (grated)
Salt
Black pepper
Red pepper flakes (optional, for heat)
Fresh basil or parsley (for garnish)
Lemon zest or juice (optional, for brightness)

Directions

I heat a bit of olive oil in a large pot or deep skillet over medium heat and cook the chicken until golden and cooked through. I season it with salt and pepper, then remove it from the pan and set it aside.
In the same pot, I sauté the onion and garlic until softened and fragrant.
I add the chopped sun dried tomatoes and stir for a minute to release their flavor.
I pour in the chicken broth and bring it to a simmer, then add the uncooked pasta. I let it cook, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
While the pasta cooks, I whip the ricotta in a bowl with a spoon or hand mixer until smooth and creamy.
Once the pasta is ready, I stir in the whipped ricotta, Parmesan, and cooked chicken, mixing until everything is well coated and creamy.
I taste and adjust the seasoning with salt, pepper, and red pepper flakes if I want a bit of heat.
I finish with fresh herbs and a little lemon zest or juice to brighten the flavors.

Servings and timing

This recipe serves about 4 people. It takes 10–15 minutes to prep and 20–25 minutes to cook, so I have it ready in about 35–40 minutes total.

Variations

I sometimes swap chicken for shrimp or Italian sausage for a different protein twist.
For a vegetarian version, I leave out the chicken and add spinach, mushrooms, or white beans.
I’ve stirred in baby spinach or arugula at the end for some added greens.
A touch of cream or a splash of white wine adds even more depth to the sauce.
I use whole wheat or gluten-free pasta when I want to keep things lighter or dietary-friendly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of broth or water to loosen the sauce. The microwave works too—just cover it and heat in short intervals, stirring in between. I don’t recommend freezing this one, as the ricotta sauce can separate.

FAQs

Can I use store-bought whipped ricotta?

Yes, but I usually whip regular ricotta myself for the freshest texture. It only takes a minute and makes a big difference.

What pasta works best for this recipe?

I go with short pasta like penne, rigatoni, or fusilli—they hold the sauce well and cook evenly in one pot.

Can I use jarred sun dried tomatoes not in oil?

Yes, but I rehydrate them in hot water for about 10 minutes first. Using the oil-packed ones adds more flavor to the dish.

How do I make it extra creamy?

Whipping the ricotta until smooth and adding a bit of the pasta cooking liquid (or cream) makes the sauce super silky.

Is this dish good for meal prep?

It is! I portion it out into containers and keep it in the fridge for quick lunches. The flavor actually deepens a bit by the next day.

Conclusion

Whipped Ricotta One Pot Chicken Pasta with Sun Dried Tomatoes is one of those recipes that feels fancy but is secretly easy. I love how it balances creamy, savory, and bright flavors in every bite—and cleanup is a breeze since it’s all made in one pot. Whether I’m cooking for family or just treating myself, this dish always feels like a win.