Ingredients
- For the Chicken:
- 500g (1 lb) chicken thigh fillets, cut into small bite-size pieces
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- For the Pasta:
- 220g (7 oz) jar sun-dried tomato strips in oil, drained (reserve 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) fusilli or similar pasta, uncooked
- 1 litre (4 cups) low-sodium chicken stock
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup basil leaves, roughly chopped (plus more for garnish)
- For the Whipped Ricotta:
- 1/2 cup full-fat ricotta
- 4 tbsp full-fat milk
- 1/4 cup finely grated parmesan (or a pinch of salt)
Instructions
- Whip the Ricotta: In a bowl, whisk together ricotta, milk, and parmesan until light and creamy. Adjust with more milk if needed for a soft texture. Set aside.
- Sear the Chicken: Heat 3 tbsp of reserved sun-dried tomato oil in a large pot over high heat. Add chicken, season with salt and pepper, and sear for 3 minutes. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium. Add onion and garlic, sauté for 3 minutes until translucent. Stir in tomato paste and sun-dried tomatoes; cook 1 minute.
- Combine & Simmer: Add uncooked pasta, seared chicken (with juices), crushed tomatoes, chicken stock, salt, and pepper. Stir well.
- Cook Pasta: Bring to a boil, reduce to a fast simmer. Cook uncovered for 15 minutes, stirring frequently to prevent sticking. It should be slightly soupy; pasta al dente.
- Finish with Basil: Stir in chopped basil just before serving.
- Serve: Spoon into bowls and top with dollops of whipped ricotta. Serve hot and enjoy!
Notes
- Use rotisserie chicken for a quicker version—add it in the last 5 minutes of cooking.
- Add red pepper flakes for a spicy kick.
- Substitute ricotta with burrata or mascarpone for variation.
- Great as leftovers—reheat gently with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 525
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
