Description
One Pot Chicken Margherita Pasta with Ricotta is a creamy and comforting weeknight dinner featuring tender chicken, juicy tomatoes, fresh basil, and parmesan cheese all simmered in a rich tomato cream sauce. Made entirely in one skillet, this Italian-American inspired recipe combines simplicity and flavor for a quick, restaurant-quality meal without the hassle of multiple pots and pans.
Ingredients
Pasta and Protein
- 8 oz linguine (or pasta of choice)
- 1 pound boneless skinless chicken breasts, sliced
Fats and Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cups Roma tomatoes, chopped (or halved cherry tomatoes)
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped
Seasonings and Spices
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Thickening and Dairy
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half (or heavy cream)
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
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 for 4–6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the vegetables: In the same skillet, sauté the diced onion until translucent and softened. Add half of the tomatoes and cook for 1 minute. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook until fragrant, about 30 seconds.
- Make the sauce base: Sprinkle the all-purpose flour over the vegetable mixture and cook for 1–2 minutes while stirring constantly to remove the raw flour taste.
- Add liquids: Slowly whisk in the chicken broth and half-and-half until the mixture is smooth and begins to thicken.
- Add pasta and chicken: Return the browned chicken to the skillet. Add the uncooked linguine pasta. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10–15 minutes, stirring occasionally, until the pasta is al dente and has absorbed the flavors.
- Finish the dish: Reduce heat to low. Stir in the grated parmesan cheese until melted and incorporated into the sauce. Remove the skillet from heat and fold in the remaining tomatoes and fresh basil for freshness.
- Serve: Top the pasta with dollops of ricotta cheese and gently swirl it into the dish just before serving for a creamy finishing touch.
Notes
- You can substitute penne, rotini, or fettuccine for linguine based on your preference.
- For a richer sauce, use heavy cream instead of half-and-half.
- Add more red pepper flakes if you prefer a spicier flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; add a splash of milk or broth when reheating to restore creaminess.
- Using freshly grated parmesan cheese ensures better melting and superior flavor compared to pre-grated options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
