Ingredients

500g/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

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)

1/4 cup dry white wine (optional)

400g/14 oz canned crushed tomato

350g/12 oz fusilli pasta (or penne, ziti, macaroni, small shells), uncooked

1 litre/4 cups chicken stock/broth, low sodium (or water plus 1/2 tsp salt)

1/4 tsp cooking salt/kosher salt

1/4 tsp black pepper

1 cup basil leaves, roughly chopped (optional)

1/2 cup ricotta, full fat

4 tbsp milk, preferably full fat

1/4 cup finely grated Parmesan (or a pinch of salt as substitute)

Instructions

Step 1: Whip the ricotta by putting ricotta, milk, and Parmesan in a bowl. Whisk vigorously for 10 to 15 seconds until it becomes softly whipped cream texture. Add more milk if needed to loosen.

Step 2: Heat 3 tablespoons of sun-dried tomato oil in a large heavy-based pot over high heat. Add the chicken pieces, sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cook for 3 minutes until the outside is sealed but the inside is still raw. Remove the chicken with a slotted spoon into a bowl.

Step 3: In the same pot, add the diced onion and minced garlic. Cook for 3 minutes until the onion is translucent. Stir in the tomato paste and drained sun-dried tomatoes (reserve any remaining oil). Cook for 1 minute.

Step 4: Pour in the white wine (if using) and let it simmer rapidly for 1–2 minutes, stirring regularly until mostly evaporated.

Step 5: Return the chicken to the pot along with any juices collected. Add the uncooked pasta, chicken stock, canned crushed tomato, 1/4 tsp salt, and 1/4 tsp pepper. Stir well to coat all ingredients.

Step 6: Bring the mixture to a boil, then reduce heat to medium-high so it simmers rapidly but does not boil over. Cook uncovered for 15 minutes, stirring every 2 minutes at first, then more frequently toward the end to prevent sticking. Adjust heat as needed.

Step 7: The dish is done when most of the liquid is absorbed and the pasta is just cooked (al dente), though still slightly soupy. Stir in the chopped basil leaves.

Step 8: Transfer the pasta into serving bowls. Dollop the whipped ricotta on top and smear it through the pasta to enjoy its creamy melt-in-the-mouth richness. Serve immediately and dig in!

Tips & Variations

Use chicken breast or tenderloin if you prefer white meat, but thighs stay juicier.

If you do not have white wine, replace it with extra chicken stock or water.

Try swapping fusilli for other short pasta shapes like penne or macaroni for variety.

If you don’t have fresh basil, add a teaspoon of dried basil or omit it entirely.

The reserved oil from sun-dried tomatoes adds the best flavor—don’t discard it!

FAQs

Can I prepare this dish ahead of time?

Yes, you can cook the pasta and sauce together and refrigerate. Reheat slowly and add fresh whipped ricotta when serving to keep it creamy and fresh.

What can I use instead of ricotta?

If you don’t have ricotta, cream cheese or mascarpone can work as creamy substitutes. They will change the texture slightly but still create a rich sauce.