Baked Chicken Ricotta Shells with Crispy Crumbs

Steps

1. Preheat the oven to 400°F (200°C). Bring the water to a boil in a large pot with half the salt.
2. Add the pasta shells to the boiling water and cook 2 minutes less than the package says. Drain and set aside.
3. While the pasta cooks, heat two-thirds of the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breast with a quarter of the salt and the ground black pepper, then sear 5–6 minutes until browned and cooked through to 165°F (74°C). Move the chicken to a plate.
4. Lower the heat to medium. Add the garlic to the skillet and cook 30 seconds, then stir in the tomato paste and cook 1 minute.
5. Add the canned diced tomatoes, dried oregano, crushed red pepper flakes and the remaining quarter of the salt. Simmer 10 minutes until slightly thickened, then stir in half the fresh basil.
6. In a small bowl, make the ricotta mix: stir together the ricotta, lemon zest and half the Parmesan.
7. In another small bowl, make the crumb topping: toss the breadcrumbs with the remaining third of the olive oil and the remaining half of the Parmesan.
8. Stir the pasta shells and seared chicken into the sauce in the skillet. Dollop the ricotta mix over the top in spoonfuls, swirling it in lightly, then sprinkle the crumb topping over everything.
9. Bake uncovered 20 minutes until bubbling and the crumbs are golden.
10. Rest 5 minutes, scatter the remaining half of the fresh basil on top and serve.