Pasta with aubergine, ricotta and pan-fried chicken

Easy pasta with aubergine, ricotta and pan-fried chicken – Full of flavour and filling.

Pasta with aubergine, ricotta and pan-fried chicken – a wonderfully creamy pasta dish with golden-fried aubergine, sun-dried tomatoes, parmesan, white wine and plenty of basil. Topped with juicy pan-fried chicken, it makes a satisfying pasta dinner that is both easy to make and full of flavour.

I start by frying the aubergine well in oil, so it takes on a little colour and turns soft and tender. Aubergine really comes into its own in pasta dishes – especially when it is given time to fry properly, so it turns golden on the outside and almost creamy inside.
Then I add onion, garlic, sun-dried tomatoes and dried basil. The sun-dried tomatoes give the dish real depth and plenty of umami, and together with the tomato purée and white wine you get a truly flavourful base for the creamy sauce.

Meanwhile, I fry the chicken in a separate pan and cook the pasta. I use two large chicken breasts, which I halve horizontally (parallel to the board), so I end up with four thin, flat pieces of chicken. That makes them both quicker and easier to fry evenly, so you get juicy chicken with a golden crust.

And then comes the ricotta. I stir the ricotta together with freshly grated parmesan and a little of the hot pasta water until it is soft and creamy. The ricotta cream is then poured into the pan with the aubergine and sun-dried tomatoes and stirred well through.

Finally, I add plenty of fresh basil and toss the cooked pasta straight into the sauce. Adjust the consistency with extra pasta water as you go – a little at a time – until the sauce is silky and creamy and coats the pasta.

The fried chicken is sliced and laid on top just before serving. That way you get both the creamy pasta and the juicy, golden chicken in every portion – and that combination is simply so good.

Feel free to top with extra parmesan, fresh basil and a little freshly ground pepper. If you want a bit of heat, a sprinkling of chilli flakes is also lovely with it.

A really easy, creamy and filling pasta with plenty of Italian flavours – and a lovely way to use ricotta in a pasta sauce. It feels pleasantly rich without becoming too heavy, and with the juicy chicken on top you have a genuinely delicious dinner.

Pasta with aubergine, ricotta and pan-fried chicken

A rich, creamy pasta with aubergine, ricotta and pan-fried chicken.

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Course: Main course

Cuisine: Italian

Keywords: Easy pasta, Pan-fried chicken

Total Time: 30 minutes minutes

Change servingsServings: 4 people

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Ingredients

• ▢ 2 large chicken breast fillets
• ▢ 1 aubergine, diced
• ▢ 1 onion, finely chopped
• ▢ 300 g cherry tomatoes, halved
• ▢ 4 cloves garlic, finely chopped
• ▢ 120 g sun-dried tomatoes, cut into strips
• ▢ 1 tsp dried basil
• ▢ 400 g pasta
• ▢ 2 tbsp tomato purée
• ▢ 100 ml white wine
• ▢ 200 g ricotta
• ▢ 60 g parmesan, finely grated
• ▢ 7 sprigs fresh basil, leaves only
• ▢ 100 ml pasta water, plus more to adjust
• ▢ Salt and freshly ground pepper
• ▢ Olive oil

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Method

• Slice the chicken breast fillets in half horizontally (parallel to the board) – so you have 4 thin, flat fillets. Season with salt, freshly ground pepper and, if you like, a few other spices such as paprika and thyme, and set aside.
• Heat a generous splash of oil in a frying pan and fry the aubergine until lightly browned.
• Add the onion, cherry tomatoes, garlic and sun-dried tomatoes – and fry for about 5 minutes. Season with salt and freshly ground pepper and sprinkle over the dried basil.
• Meanwhile, heat a second frying pan and brown the chicken well for a couple of minutes on each side. Then turn down the heat – and leave it to finish cooking through gently over a low heat. This gives you the juiciest chicken.

  At the same time, put the pasta on and cook it al dente, as described on the packet.
• Stir the tomato purée into the mixture in the pan and heat through for a moment – then pour over the white wine and let it reduce for 5 minutes.
• Meanwhile, stir the ricotta together with the parmesan and the pasta water until you have a smooth, even cream.
• Pour it into the pan along with the fresh basil leaves, and toss well. Adjust the consistency with more pasta water and season to taste with salt and freshly ground pepper.
• Toss the pasta with the sauce in the pan, and let the dish come together for a couple of minutes. Add a little more pasta water if needed.
• Slice the chicken and serve it on top of the pasta.

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