Whipped ricotta one pot chicken pasta | Umami

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 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)
• 400g/14 oz canned crushed tomato
• 350g / 12oz fusilli pasta (spirals) (, penne, ziti, macaroni, small shells or similar, uncooked)
• 1 litre / 4 cups chicken stock/broth (, low sodium (sub water plus 1/2 tsp salt)
• 1/4 tsp cooking salt/kosher salt
• 1 cup basil leaves (, roughly chopped, can survive without, plus extra for garnish)
• 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)