Creamy Tomato Basil Chicken Fettuccine

Steps

1. Prep first: cut the chicken thigh into strips, mince the garlic and tear the basil leaves.
2. Bring the water to a boil in a large pot with half the salt.
3. Season the chicken thigh with the remaining half of the salt and the black pepper.
4. Heat half the olive oil in a large skillet over medium-high heat. Sear the chicken thigh in one layer until browned and it reaches 165°F (74°C), 6 to 8 minutes. Move it to a plate.
5. Add the pasta to the boiling water and cook until al dente, about 10 minutes. Scoop out 1 cup of the pasta water, then drain.
6. While the pasta cooks, add the remaining half of the olive oil to the skillet over medium heat. Cook the garlic and red pepper flakes for 30 seconds, then stir in the tomato paste and cook 1 minute.
7. Add the tomatoes-canned and oregano and simmer 8 to 10 minutes until slightly thickened.
8. Turn the heat to low and stir in the ricotta until the sauce is creamy. Return the chicken thigh and any juices to the skillet.
9. Add the drained pasta and toss, loosening with splashes of the reserved pasta water as needed.
10. Off the heat, stir in half the basil and the parmesan. Serve topped with the remaining half of the basil.