For when you can’t be bothered to cook, my tomato and ricotta pasta with chicken is super easy to make. It’s creamy, packed full of protein and bursting with fresh tomatoes.
Recipe inspo
I call this my can’t be arsed to cook pasta. For when you’re feeling lazy but fancy pasta with a tomato sauce and reeeeeally don’t want to spend the time making it. And refuse to pour it from a jar.
You can bung the tomatoes in the oven with garlic and olive oil and walk away from them until they’re soft and blistered. Then pan fry the chicken, cook the pasta, squash your tomatoes together with ricotta and mix everything together.
Plate up and dig in! Easy, delicious, fresh and comforting.
Ingredients
I mean, tomato and ricotta pasta with chicken says it all right? But here’s some more info and swaps if you need them.
- Sugarbelle tomatoes: I love using sugarbelle tomatoes for this dish as they’re super juicy and extra sweet so work perfectly. But if you can’t find them, cherry or piccobella tomatoes work just as well.
- Garlic cloves: the number of garlic cloves for any dish should be measured with your heart. So add as many or as little as you want. Squashing and roasting them gives a deep mellow flavour over mincing them which can produce a stronger taste.
- Pasta: I personally like penne with this dish as the sauce gets trapped in the cylinders and clings better. But use whatever you have in the cupboards! This is a lazy person’s pasta after all.
- Chicken breasts: diced, pan fried and mixed in with the sauce. Quick and easy.
- Ricotta: my love affair with ricotta continues to grow with this dish. You don’t need to add a lot to the tomatoes to make it super creamy so if you’ve got some ricotta left over, give my chicken ricotta lemon and spinach pasta a try.
Cheers to being lazy! If inspiration strikes, I’d love to hear what you think of this recipe in the comments below or over on Instagram @somethingwithflavour.
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Tomato and ricotta pasta with chicken
- Total Time: 1 hour and 10 minutes
- Yield: 2 1x
Description
For when you can’t be bothered to cook, my tomato and ricotta pasta with chicken is super easy to make. It’s creamy, packed full of protein and bursting with fresh tomatoes.
Ingredients
- 400 grams sugarbelle tomatoes or cherry tomatoes
- 4 garlic cloves, skins removed and crushed slightly
- 1 tablespoon olive oil
- 120 grams pasta of your choice, I personally like penne with this dish
- 400 grams chicken breasts, diced
- 60 grams ricotta
- Handful of basil
Instructions
- Preheat the oven to 160C. Put the tomatoes in an oven safe dish along with the garlic cloves, 2 teaspoons of olive oil and a generous grind of salt and pepper. Roast for 1 hour or until tomatoes are soft.
- After the tomatoes have roasted for 45 minutes, cook the pasta according to packet instructions adding a good pinch of salt to the water. Heat the remaining oil in a frying pan and cook the chicken breasts over a medium heat for approximately 5-10 minutes until golden and cooked through.
- Once chicken is cooked, pop on a plate and add the roasted tomato mix into the pan. With a potato masher squash the tomatoes and garlic over a low heat until you have a sauce. Take the pan off the heat and stir through the ricotta. Add the chicken and pasta, mix well and dish up with some torn basil on top.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Various
- Cuisine: Pasta
Nutrition
- Serving Size: 1 portion
- Calories: 551
- Sugar: 9g
- Sodium: 247mg
- Fat: 10.9g
- Carbohydrates: 47.5g
- Fiber: 7.5g
- Protein: 57.7g
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