Peel and thinly slice the onion and garlic. Remove basil leaves from stalks, reserving the stalks.

Drizzle 2 tbsp of oil into a frying pan and place over a medium-high heat. Once hot, add the chicken to the pan, season with salt, and fry on each side until golden brown, it should take 3-4 mins. Add the finely sliced onions to the pan and cook until softened, around 3-5 mins, finally add the finely sliced garlic and cook for another min.

Tip the content of the pan into a slow cooker with passata, basil stalks and 50ml water, then cook on low for 2-3 hours until chicken is tender. (If you don’t have a slow cooker, bring the mixture to a boil, reduce the heat and simmer on medium-low for 1 hour, until the chicken is tender. Then, using a fork, pull the chicken apart.)

Stir the sauce until the chicken starts falling apart to create your ragù sauce, stirring the basil leaves through.

Bring a pan of salted water on to boil. Drop the pasta into the pan and cook for 1 min less than package instructions. Reserve 200ml of pasta water.

Stir the butter and pasta through the sauce, thinning it out with some pasta water if needed. Season with salt and pepper and serve.