clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato and ricotta pasta with chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 1 hour and 10 minutes
  • Yield: 2 1x


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.


  • 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


  1. 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. 
  2. 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. 
  3. 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: Roast
  • Cuisine: Pasta


  • Serving Size: 1 portion
  • Calories: 551
  • Sugar: 9g
  • Sodium: 247mg
  • Fat: 10.9g
  • Carbohydrates: 47.5g
  • Fiber: 7.5g
  • Protein: 57.7g