Description
One Pot Chicken Margherita Pasta with Ricotta is a creamy, comforting weeknight dinner made in just one pan. Tender chicken, juicy tomatoes, fresh basil, parmesan, and dollops of ricotta come together in a rich tomato cream sauce for a meal that tastes restaurant-worthy — without the extra dishes.
Ingredients
Scale
- 8 oz linguine (or pasta of choice)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, sliced
- 1 small yellow onion, diced
- 2 cups Roma tomatoes, chopped (or halved cherry tomatoes)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half (or heavy cream)
- ½ cup freshly grated parmesan cheese
- ¼ cup fresh basil, chopped
- ½ cup ricotta cheese
- Salt and black pepper, to taste
Instructions
- Brown the chicken:
In a large deep skillet over medium heat, melt butter with olive oil. Add sliced chicken, season with salt and pepper, and cook 4–6 minutes until golden. Remove chicken and set aside. - Cook the vegetables:
In the same skillet, sauté diced onion until translucent. Add half of the tomatoes and cook 1 minute. Stir in garlic, Italian seasoning, and red pepper flakes. Cook until fragrant, about 30 seconds. - Make the sauce base:
Sprinkle flour over the mixture and cook for 1–2 minutes, stirring constantly. - Add liquids:
Slowly whisk in chicken broth and half-and-half until smooth. - Add pasta and chicken:
Return chicken to the pan. Add uncooked pasta. Bring to a gentle boil, then reduce to a simmer. Cover and cook 10–15 minutes, stirring occasionally, until pasta is al dente. - Finish the dish:
Reduce heat to low. Stir in parmesan cheese until melted. Remove from heat and fold in remaining tomatoes and fresh basil. - Serve:
Top with dollops of ricotta and gently swirl into the pasta before serving.
Notes
- You can substitute penne, rotini, or fettuccine for linguine.
- For extra richness, use heavy cream instead of half-and-half.
- Add more red pepper flakes for a spicier version.
- Store leftovers in the refrigerator for up to 4 days. Add a splash of milk or broth when reheating.
- Freshly grated parmesan melts better and gives superior flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot / Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg