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!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Keyword: basil, chicken, chicken pasta, creamy, Easy, fettucine, linguine, margherita, one pan, one pot, parmesan, ricotta, tomatoes
¼tspCrushed Red Pepper Flakesplus more for garnishing
2TBSAll Purpose Flour
8ouncesLinguine- broken in half
¾CupParmesan Cheese- freshly grated
Kosher Salt & Black Pepper- to taste
¼CupFresh Basil- thinly sliced
For Serving: Grated Parmesan, Crusty Artisan Bread
Cook chicken: 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.
Cook vegetables: 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 the liquids: Add in the chicken broth and half-and-half, whisking constantly to combine. Bring to a simmer.
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 - Uncover the pan and stir once or twice during cooking to prevent the pasta from sticking together.
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.
To serve: Remove the pan from the heat and stir in the fresh basil and dollop with the ricotta. Stir to combine. Garnish with more basil, parmesan and red pepper flakes if desired. Serve and Enjoy!
*Serves 4-6*Nutrition information based on 4 servings
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.
Cook the chicken in two separate batches if necessary to not overcrowd the pan. Overcrowding the pan will cause the chicken to steam, instead of sear and your chicken won't get golden brown in color.
The amount of garlic depends on personal preference. If you like a lot of garlic flavor, use 6 cloves. If you are garlic averse, use 4 small cloves.
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.
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.
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.
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!