Ricotta Chicken Pasta with Tomatoes (Easy One Pot Dinner)
A creamy and comforting one-pot pasta made with tender chicken, juicy tomatoes, and smooth ricotta cheese. This easy dinner comes together quickly in a single pan, making it perfect for busy weeknights with minimal cleanup and maximum flavor.
Equipment
- Large deep skillet or sauté pan
- Wooden spoon or spatula
- Measuring Cups
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast cut into bite-size pieces
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- 1½ cups cherry tomatoes halved
- 3 cups chicken broth
- 12 ounces pasta penne, fettuccine or rigatoni
- 1 cup whole-milk ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil chopped
Instructions
- Heat olive oil in a large deep skillet or pot over medium heat.
- Add chicken pieces, season with salt and black pepper, and cook until lightly golden.
- Stir in garlic, Italian seasoning, and red pepper flakes, cooking for 30 seconds until fragrant.
- Add cherry tomatoes and cook until slightly softened.
- Pour in chicken broth and bring to a gentle boil.
- Add pasta, stir well, and reduce heat to medium-low.
- Simmer uncovered, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- Reduce heat to low and gently stir in ricotta cheese until creamy.
- Add Parmesan cheese and mix until fully combined.
- Remove from heat and let rest for a few minutes before serving.
- Garnish with fresh basil and serve warm.
Notes
Nutritional Information (per serving)
- Calories: 520 kcal
- Protein: 34 g
- Carbohydrates: 48 g
- Fat: 22 g
- Saturated Fat: 8 g
- Fiber: 3 g
- Sodium: 680 mg
