All the flavors of a classic Margherita pizza in cheesy pasta form!  This One Pot Chicken Margherita Pasta with Ricotta is loaded with tender chicken, ripe tomatoes, garlic, basil and Italian seasonings in a creamy-dreamy ricotta parmesan sauce!  It’s easy to make and even easier to devour!

Hi there, friends!

What are your thoughts on recipe mashups – like say, taco pizza or caprese hummus?

Personally, I LIVE for a good mashup.  I mean, gimme a delicious two-fer all day, every day.  In all seriousness though, why have just one dish when you can have two?  Together.  At once?!  It’s nothing short of brilliant and spectacular if you ask me.

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However, it was recently brought to my attention on social media that not everyone shares my love of mashups, and some people (or maybe it was just someone) think(s) individual dishes should each stay in their own lane.

So it got me thinking, and I want to know your thoughts!  Team mashup or team no ma’am/no fun here?

I’m certainly hoping you love a fabulous food mashup, because it just happens to be what I’m sharing today.

One Pot Chicken Margherita Pasta with Ricotta

Silky, al dente linguine and tender, bite sized pieces of chicken breast tossed in a creamy, cheesy sauce studded with juicy tomatoes, sweet basil, and pungent onions with notes of fragrant garlic and spicy pepper flakes.  Dolloped with rich ricotta, this pasta tastes like a classic margherita pizza minus the crust!

But, the fantastic flavor isn’t the only thing that makes this pasta too legit to quit!

This easy, cheesy chicken margherita pasta all comes together in just ONE POT.  Plus, it can be prepped, ready and on the table in 40 minutes or less!!

Basically, this one pot creamy chicken pasta wonder is perfect for hectic weeknight dinners, and it’s also elegant enough for weekend entertaining!  In a nut shell, this margherita pasta is just plain WINNING.

What is margherita pasta?

Margherita pasta is a spin on traditional Pizza Margherita, and it simply takes all the topping ingredients and flavors from the classic pizza and turns it into a comforting, flavorful pasta dish!

So then, what is pizza margherita?

There is a widespread belief that Pizza Margherita was invented in honor of the Queen of Italy, Margherita of Savoy.  Pizza Margherita is a typical Neapolitan pizza and is adorned in the colors of the Italian flag – red (tomatoes), white (mozzarella) and green (basil).

This One Pot Chicken Margherita Pasta with Ricotta utilizes the same tomatoes and basil, but nixes the mozzarella in favor of creamy, rich ricotta and amps up the flavors with the addition of Italian seasoning, garlic, parmesan and crushed red pepper flakes.  Plus, chicken is added to make this a more substantial meal.  If you love pizza Margherita, you are going to fall head over heels for this pasta version of the famous pizza!

Notes, Tips & Tricks for the best One Pot Chicken Margherita Pasta with Ricotta recipe:

1. You can absolutely substitute boneless, skinless chicken thighs for the breasts if desired.  Just be sure to adjust (increase) the cooking time in step one by a couple minutes.
2. I highly recommend using fresh grated parmesan for this (and any) recipe.  That stuff in a green can not only tastes weird, but it also does not seamlessly melt into the pasta and become silky smooth like fresh grated parmesan does.  Just make sure you use the smallest holes on your box grater for this.
3. I strongly recommend you continue to season this One Pot Chicken Margherita Pasta with Ricotta with salt and pepper as you go.  (i.e. season the chicken, then season the onion, the half-and-half mixture, etc.)  Pasta with creamy based sauces require a good amount of salt to really make all the flavors sing.
4. The sauce will continue thicken after you stir in the parmesan, and after you add in the ricotta it will become incredibly rich and creamy, so do not be alarmed if it seems a little bit thin as you are cooking it.
5. I always encourage you to make a recipe your own.  If you prefer fettuccine to linguine, use that!  If you like your pasta with a lot of heat, use more crushed red pepper flakes.  If you like a ton of fresh basil, increase the basil to 1/3 or 1/2 of a cup.  Just do you!

Why choose between pizza and pasta when you can have both!?  Creamy-dreamy, full of fresh flavor and easy to prepare, this One Pot Chicken Margherita Pasta with Ricotta is sure to become a family favorite!

Until next week friends, cheers – to one pot wonders!

XOXO

Cheyanne

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How to make One Pot Chicken Margherita Pasta at home👇

5 from 8 votes

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One Pot Chicken Margherita Pasta with Ricotta

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

All the flavors of a classic Margherita pizza in cheesy pasta form!  This One Pot Chicken Margherita Pasta with Ricotta is loaded with ripe tomatoes, garlic, basil and Italian seasonings in a creamy-dreamy ricotta parmesan sauce!  It's easy to make and even easier to devour!

Course: entree

Cuisine: Italian

Keyword: basil, chicken, chicken pasta, creamy, Easy, fettucine, linguine, margherita, one pan, one pot, parmesan, ricotta, tomatoes

Servings: 4

Calories: 778 kcal

Author: Cheyanne Holzworth

Ingredients

• 1 Pound Boneless Skinless Chicken Breasts , sliced into ¾’’ pieces
• 2 TBS Unsalted Butter divided
• 1 TBS Olive Oil
• 1 small Yellow Onion chopped
• 8 Roma Tomatoes - seeded, small dice & divided in ½
• 6 cloves Garlic minced
• 2 tsp Dried Italian Seasoning *
• ¼ tsp Crushed Red Pepper Flakes plus more for garnishing
• 2 TBS All Purpose Flour
• 2 Cups Chicken Broth
• 1 ½ Cups Half-and-Half
• 8 ounces Linguine broken in half
• ¾ Cup Parmesan Cheese freshly grated
• Kosher Salt & Black Pepper to taste
• ¼ Cup Fresh Basil thinly sliced
• 1 Cup Ricotta Cheese

For Serving: Grated Parmesan, Crusty Artisan Bread

Instructions

1. Melt 1 tablespoon of butter in a large straight sided skillet, or Dutch oven, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.
2. Reduce heat to medium low and add in the oil and remaining butter. Once melted, increase heat to medium and add in the onions and season with salt and pepper. Sauté for 4 minutes, stirring occasionally. Add in and continue to cook for 1 minute. Add in the garlic, Italian seasonings and crushed red pepper flakes. Cook until fragrant, about 30 seconds. Add in the flour and cook, stirring, for another 1-2 minutes. Add in the chicken broth and half-and-half, whisking constantly to combine.

3. Add the chicken back to the pan along with the pasta. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is just al dente.

4. Reduce heat to low and stir in the parmesan cheese until melted. Stir in the remaining tomatoes. Taste and adjust for seasoning with salt and pepper. Garnish with fresh basil, dollop on the ricotta and sprinkle with red pepper flakes. Serve and Enjoy!

Recipe Notes

*Serves 4-6

*Nutrition information based on 4 servings

1. You can absolutely substitute boneless, skinless chicken thighs for the breasts if desired.  Just be sure to adjust (increase) the cooking time in step one by a couple minutes.
2. I highly recommend using fresh grated parmesan for this (and any) recipe.  That stuff in a green can not only tastes weird, but it also does not seamlessly melt into the pasta and become silky smooth like fresh grated parmesan does.  Just make sure you use the smallest holes on your box grater for this.
3. I strongly recommend you continue to season this dish with salt and pepper as you go.  (i.e. season the chicken, then season the onion, the half-and-half mixture, etc.)  Pasta with creamy based sauces require a good amount of salt to really make all the flavors sing.
4. The sauce will continue thicken after you stir in the parmesan, and after you add in the ricotta it will become incredibly rich and creamy, so do not be alarmed if it seems a little bit thin as you are cooking it.
5. I always encourage you to make a recipe your own.  If you prefer fettuccine to linguine, use that!  If you like your pasta with a lot of heat, use more crushed red pepper flakes.  If you like a ton of fresh basil, increase the basil to 1/3 or 1/2 of a cup.  Just do you!

Nutrition Facts

One Pot Chicken Margherita Pasta with Ricotta

Amount Per Serving

Calories 778 Calories from Fat 324

% Daily Value*

Total Fat 36g 55%

Saturated Fat 19g 95%

Cholesterol 165mg 55%

Sodium 963mg 40%

Potassium 1188mg 34%

Total Carbohydrates 60g 20%

Dietary Fiber 4g 16%

Sugars 6g

Protein 50g 100%

Vitamin A 41.6%

Vitamin C 36.8%

Calcium 51.1%

Iron 15.6%

* Percent Daily Values are based on a 2000 calorie diet.

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