Image credit: RecipeTin Eats

Chicken​

• 1 lb chicken thigh fillets , cut into small bite size pieces (or breast or tenderloin)
• 1/2 tsp cooking salt/kosher salt
• 1/4 tsp black pepper

Pasta​

• 7 oz jar sun-dried tomato stripes in oil , drained (RESERVE OIL) (Note 1)
• 3 tbsp oil from the sun dried tomato jar
• 1 small onion , finely diced
• 2 garlic cloves , finely minced
• 1 tbsp tomato paste (ok if you don’t have)
• 1/4 cup dry white wine , optional (Note 2)
• 14 oz canned crushed tomato
• 12oz fusilli pasta (spirals) , penne, ziti, macaroni, small shells or similar, uncooked
• 4 cups chicken stock/broth , low sodium (sub water plus 1/2 tsp salt)
• 1/4 tsp cooking salt/kosher salt
• 1/4 tsp black pepper
• 1 cup basil leaves , roughly chopped (can survive without), plus extra for garnish

Whipped ricotta​

• 1/2 cup ricotta (Paesanella is my preferred brand), full fat
• 4 tbsp milk , preferably full fat
• 1/4 cup (packed) finely grated parmesan , sub pinch of salt

Whipped Ricotta​

1. Combine ingredients in a bowl and whisk vigorously for 10–15 seconds until light and creamy. Adjust consistency with milk if needed.

Searing the Chicken​

1. Heat sun-dried tomato oil in a large pot over high heat. Season chicken with salt and pepper, then sear for 3 minutes—just until the outside is golden but still raw inside. Remove and set aside.

Sautéing Aromatics​

1. In the same pot, cook onion and garlic for 3 minutes until softened. Stir in tomato paste and drained sun-dried tomatoes (reserve oil for later), cooking for another minute.

Deglazing & Building the Sauce​

1. Pour in white wine, simmering for 1–2 minutes while stirring until mostly reduced.
2. Return chicken (with juices) to the pot along with pasta, stock, canned tomatoes, salt, and pepper. Stir well to coat everything in flavor.

Cooking the Pasta​

1. Bring to a boil, then reduce to medium-high heat. Simmer uncovered for 15 minutes, stirring frequently (more often toward the end) to prevent sticking. Adjust heat if needed.
2. The dish is ready when the pasta is al dente and the sauce is thick but still slightly liquidy. Stir in fresh basil.

Serving​

1. Spoon into bowls and top with dollops of whipped ricotta, letting it melt slightly. Serve immediately.

Recipe Notes​

• Sun-dried tomatoes: Use strips for convenience. Substitute with briny ingredients like olives or capers if needed.
  • Jar size: A 220g jar (120g tomatoes + 100g oil) works perfectly. Use 3 tbsp oil for cooking.
• Wine: Dry white (e.g., Chardonnay), red, or rosé work well. Non-alcoholic option: omit entirely.
• Storage: Keeps 3–4 days in the fridge (add water to loosen when reheating). Freeze pasta only—ricotta doesn’t freeze well.