Make the whipped ricotta. Combine the ricotta, parmesan, and milk in a bowl. Whisk vigorously for 10 to 15 seconds until smooth and creamy like softly whipped cream. Add a small splash more milk if needed to loosen. Set aside.

Seal the chicken. Heat the sun-dried tomato oil in a large heavy-based pot over high heat. Add the chicken and season with salt and pepper. Cook for 3 minutes until the outside is sealed but the inside is still raw. Remove with a slotted spoon into a bowl and set aside.

Build the flavor base. In the same pot, add the onion and garlic. Cook for 3 minutes until soft and translucent. Add the tomato paste and drained sun-dried tomatoes. Cook for 1 minute to develop the flavors.

Deglaze with wine. Pour in the white wine and simmer rapidly for 1 to 2 minutes, stirring to loosen any golden bits from the bottom of the pot, until mostly evaporated.

Add pasta and liquids. Return the chicken and any juices from the bowl to the pot with the raw pasta. Stir to coat everything. Pour in the chicken stock, canned tomato, salt, and pepper.

Cook 15 minutes. Bring to a boil, then reduce heat to medium-high so it simmers energetically but not wildly. Cook uncovered for 15 minutes, stirring every 2 minutes at first and more frequently toward the end to prevent the base from catching.

Check doneness. The pasta should be just al dente and most liquid absorbed, though still slightly soupy. This is correct as pasta absorbs liquid fast once served. Stir in the fresh basil.

Serve. Transfer to a large serving bowl or individual bowls. Dollop the whipped ricotta generously on top and smear it around lightly. It will melt into creamy pools over the hot pasta. Garnish with extra basil and serve immediately.