5 from 8 votes
Overhead landscape shot of One Pot Chicken Margherita Pasta with Ricotta in a enamel pot garnished with fresh basil and diced tomatoes; with water glasses, sliced crusty bread, and ramekins of salt and crushed red pepper surrounding the pot.
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
  • 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
  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 half of the tomatoes 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.