Ingredients
- 500g (1 lb) chicken thigh fillets, cut into bite-size pieces
- 1/2 tsp cooking salt or kosher salt
- 1/4 tsp black pepper
- 220g (7 oz) jar sun-dried tomato strips in oil, drained (reserve the oil)
- 3 tbsp oil from the sun-dried tomato jar
- 1 small onion, finely diced
- 2 garlic cloves, finely minced
- 1 tbsp tomato paste (optional)
- 400g (14 oz) canned crushed tomatoes
- 350g (12 oz) uncooked fusilli pasta (or penne, ziti, macaroni, or small shells)
- 1 litre (4 cups) chicken stock or low-sodium broth (or water with 1/2 tsp salt)
- 1/4 tsp cooking salt or kosher salt
- 1/4 tsp black pepper
- 1 cup fresh basil leaves, roughly chopped (plus more for garnish, optional)
- 1/2 cup full-fat ricotta
- 4 tbsp full-fat milk
- 1/4 cup finely grated parmesan (or a pinch of salt)
Instructions
- Make Whipped Ricotta: In a bowl, combine ricotta, milk, and parmesan. Whisk vigorously for 10–15 seconds until creamy and light. Add a touch more milk if needed to loosen.
- Sear Chicken: Heat 3 tbsp of the reserved sun-dried tomato oil in a large heavy pot over high heat. Add chicken, season with salt and pepper, and cook for about 3 minutes until browned on the outside. Remove and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3 minutes until onion is translucent. Add tomato paste and sun-dried tomatoes, cooking for another minute.
- Deglaze and Simmer: Add crushed tomatoes, stir well, and cook for 1–2 minutes to combine flavors.
- Build the Pasta Base: Return chicken and any juices to the pot. Add uncooked pasta, chicken stock, salt, and pepper. Stir to coat.
- Simmer: Bring to a boil, then reduce heat to a rapid simmer. Cook uncovered for 15 minutes, stirring often to prevent sticking. The liquid should reduce and pasta should be al dente.
- Finish and Serve: Stir in chopped basil. Serve hot with generous dollops of whipped ricotta on top. Garnish with extra basil if desired.
Notes
- Use chicken breast or tenderloin as an alternative to thigh fillets.
- Reserve sun-dried tomato oil for extra flavor in cooking.
- Stir pasta frequently to prevent sticking or uneven cooking.
- Adjust the consistency of whipped ricotta with additional milk if needed.
- Store leftovers in an airtight container and reheat with a splash of stock or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 595
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
