One-Pot Chicken Pasta with Whipped Ricotta

Make the whipped ricotta first. In a small bowl, whisk the ricotta, milk, and grated Parmesan until smooth, light, and creamy. If it feels too thick, add a little more milk, 1 tablespoon at a time, until it is soft and spreadable.

Heat the sun-dried tomato oil in a large heavy pot over high heat. Add the chicken, season with the salt and black pepper, and cook for about 3 minutes until lightly browned on the outside but not fully cooked through. Transfer the chicken to a bowl with a slotted spoon.

Reduce the heat to medium-high. In the same pot, cook the onion and garlic for about 3 minutes until softened. Stir in the tomato paste and chopped sun-dried tomatoes, then cook for 1 minute to deepen the flavor.

Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 1 to 2 minutes, until most of the wine has evaporated.