If there’s one meal that balances comfort, convenience, and crowd-pleasing flavors, it’s One Pot Chicken Pasta. Imagine tender, juicy chicken, perfectly cooked pasta, and a rich tomato-based sauce, all simmered together in a single pot. This recipe isn’t just about saving time—it’s about maximizing flavor while minimizing cleanup. Whether you’re cooking for family, hosting friends, or simply craving a cozy bowl of pasta after a long day, this dish delivers every single time. Plus, with simple pantry staples and a few clever tricks, you’ll be amazed at how effortless it is to whip up.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Minimal prep and everything cooks in one pot.
- Simple Ingredients – Nothing fancy, just everyday staples that come together beautifully.
- Comfort in a Bowl – Creamy ricotta, juicy chicken, and hearty pasta make this a soul-warming dish.
- Perfect for Busy Nights – Dinner on the table in about 30 minutes.
- Crowd-Pleaser – Great for family dinners, potlucks, or impressing guests with little effort.
What makes this One Pot Chicken Pasta stand out? The use of sun-dried tomato oil builds an incredible flavor base, while whipped ricotta adds a silky finish that makes the dish restaurant-worthy without the fuss.
Ingredients Needed
For the Chicken
- 1 lb (500g) chicken thighs, cut into bite-sized chunks (breast or tenderloin works too)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Pasta & Sauce
- 1 jar (7 oz/220g) sun-dried tomato strips in oil, drained (reserve oil)
- 3 tbsp reserved sun-dried tomato oil (for cooking)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste (optional, but adds depth)
- ¼ cup dry white White grape juice (optional, enhances flavor)
- 1 can (14 oz/400g) crushed tomatoes
- 12 oz (350g) short pasta (fusilli, penne, shells, or similar)
- 4 cups (1L) low-sodium chicken broth (or water + ½ tsp salt)
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 cup fresh basil leaves, chopped (plus extra for garnish)
For the Whipped Ricotta
- ½ cup full-fat ricotta
- 4 tbsp whole milk
- ¼ cup finely grated parmesan (or a pinch of salt if omitting)
How to Make One Pot Chicken Pasta
1. Prepare the Whipped Ricotta
In a mixing bowl, whisk ricotta, milk, and parmesan until smooth and creamy, about 10–15 seconds. It should resemble softly whipped cream. Add a splash more milk if you prefer it looser. Set aside—this will be your final garnish.
2. Sear the Chicken
Heat 3 tbsp sun-dried tomato oil in a large heavy-bottomed pot over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for about 3 minutes, just until the outsides are golden. The inside should remain slightly raw. Remove chicken with a slotted spoon and keep aside.
3. Build the Flavor Base
In the same pot, sauté onions and garlic for about 3 minutes until softened and fragrant. Stir in tomato paste and sun-dried tomato strips, letting them cook for 1 minute to intensify flavor.
4. Deglaze the Pot
Pour in White grape juice (if using) and simmer for 1–2 minutes, scraping up any brown bits. Let most of the liquid evaporate—this step deepens the flavor.
5. Add Pasta & Chicken
Return the chicken (along with any juices) to the pot. Stir in the uncooked pasta, broth, crushed tomatoes, salt, and pepper. Mix well so everything is coated in the sauce base.
6. Simmer to Perfection
Bring to a boil, then reduce to a lively simmer. Cook uncovered for 12–15 minutes, stirring every 2 minutes at first, then more often towards the end to prevent sticking. Adjust heat if needed to avoid burning.
7. Check Doneness
The pasta should be al dente and most of the liquid absorbed, but still a little saucy. It will thicken as it sits. Stir in chopped basil just before serving.
8. Finish & Serve
Spoon into bowls, top with a dollop of whipped ricotta, and sprinkle extra basil for freshness.
Serving and Storage Tips
- Serving Suggestions: Pair with a crisp green salad and garlic bread. For a lighter option, serve with roasted vegetables on the side.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stovetop with a splash of broth or water to loosen the sauce.
- Freezing: Best enjoyed fresh, but can be frozen (without ricotta topping) for up to 1 month. Thaw overnight and reheat gently.
Helpful Notes
- Swap chicken thighs for turkey or even shrimp for a different protein twist.
- Don’t skip stirring while simmering—the pasta can stick easily.
- If avoiding White grape juice, substitute with extra broth and a splash of vinegar for brightness.
- Gluten-free pasta works, but keep an eye on cooking time since it can turn mushy faster.
- Add red pepper flakes for a gentle heat kick.
One Pot Chicken Pasta
Ingredients
Method
- Prepare the Whipped Ricotta: In a bowl, whisk ricotta, milk, and parmesan until smooth and creamy, about 10–15 seconds. Adjust milk for consistency. Set aside.
- Sear the Chicken: Heat sun-dried tomato oil in a large pot over medium-high. Add chicken, season with salt and pepper, and cook 3 minutes until golden outside (still slightly raw inside). Remove with slotted spoon.
- Build the Flavor Base: In the same pot, sauté onion and garlic for 3 minutes. Stir in tomato paste and sun-dried tomato strips. Cook 1 minute.
- Deglaze the Pot: Add white grape juice (if using). Simmer 1–2 minutes, scraping browned bits. Let most liquid evaporate.
- Add Pasta & Chicken: Return chicken and juices. Stir in pasta, broth, crushed tomatoes, salt, and pepper. Mix well.
- Simmer: Bring to a boil, then reduce to a lively simmer. Cook uncovered 12–15 minutes, stirring often to prevent sticking.
- Check Doneness: Pasta should be al dente with sauce slightly loose. Stir in chopped basil before serving.
- Finish & Serve: Spoon into bowls, top with whipped ricotta, and garnish with extra basil.
Notes
Conclusion
This One Pot Chicken Pasta is the perfect weeknight recipe—rich, comforting, and unbelievably easy. With minimal prep and just one pot to wash, it’s a true game-changer for busy nights. The clever use of sun-dried tomato oil and whipped ricotta makes it stand out from the crowd, giving you restaurant-quality results at home. If you try this recipe, don’t forget to leave a comment and a star rating—it helps others find and enjoy it too. And if you put your own spin on it, we’d love to hear about it! What’s your favorite variation? Share your creations with us on Pinterest or Facebook—we can’t wait to see.
Frequently Asked Questions (FAQ)
Can I use chicken breast instead of thighs?
Yes! Chicken breast works well, but thighs tend to stay juicier and more flavorful during simmering.
How do I make this recipe gluten-free?
Use your favorite gluten-free pasta. Just reduce the cooking time slightly to avoid mushy results.
Why is my pasta too dry?
If the liquid evaporated too quickly, add a splash of broth or water and stir until the pasta loosens.
Can I freeze One Pot Chicken Pasta?
Yes, but for best results freeze without the ricotta topping. Add fresh ricotta after reheating.
How thick should the sauce be?
It should coat the pasta but still be slightly soupy right after cooking. It thickens as it rests.