One Pot Chicken Pasta

This One Pot Chicken Pasta is comfort food made simple: juicy chicken, hearty pasta, and a rich tomato-based sauce all cooked together in one pot. Finished with whipped ricotta and fresh basil, it’s a weeknight-friendly recipe that tastes restaurant-quality with minimal cleanup.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 bowls

Course: Dinner, LUNCH, Main Course

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

For the Chicken

500 g chicken thighs cut into bite-sized chunks (breast or tenderloin works too)
0.5 tsp kosher salt
0.25 tsp black pepper freshly ground

For the Pasta & Sauce

220 g 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, adds depth
0.25 cup dry white grape juice optional, enhances flavor
400 g crushed tomatoes 1 can
350 g short pasta fusilli, penne, or shells
1 L chicken broth low-sodium (or water + ½ tsp salt)
0.25 tsp kosher salt
0.25 tsp black pepper
1 cup fresh basil chopped, plus extra for garnish

For the Whipped Ricotta

0.5 cup ricotta full-fat
4 tbsp whole milk
0.25 cup parmesan cheese finely grated (or pinch of salt if omitting)

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

Swap chicken for turkey or shrimp for variety. Stir pasta often to prevent sticking. Substitute grape juice with extra broth + splash vinegar if needed. Use gluten-free pasta but shorten cooking time. Add red pepper flakes for heat.