One-Pot Creamy Tomato Chicken Pasta

Ingredients

• 2 chicken breasts (diced)
• 3 cloves garlic (minced)
• 1 tsp chilli paste (optional)
• 2 tsp oregano
• 400 g tinned tomatoes (1 tin)
• 1 tbsp tomato paste
• 2 tsp balsamic vinegar
• 500 ml chicken stock
• 250 g fusilli (dry weight)
• 20 g fresh basil leaves (torn)
• 80 g mascarpone

Steps

1. 1

   Heat a large pan or skillet over medium-high heat with a splash of oil. Add the diced chicken breasts and cook until browned on all sides.

2. 2

   Add the minced garlic, chilli paste (if using), and oregano to the pan. Sauté for 1-2 minutes until the garlic is fragrant.

3. 3

   Stir in the tomato paste and cook for another minute. Pour in the tinned tomatoes, balsamic vinegar, and chicken stock. Mix well to combine.

4. 4

   Add the dry fusilli pasta directly into the pan. Ensure the pasta is mostly submerged in the liquid. Bring the mixture to a simmer.

5. 5

   Reduce the heat to medium-low, cover the pan, and cook for about 10-12 minutes, or until the pasta is al dente and the liquid has reduced into a thick sauce. Stir occasionally to prevent sticking.

6. 6

   Once the pasta is cooked, stir in the mascarpone cheese until it is fully melted and the sauce is creamy.

7. 7

   Fold in the torn fresh basil leaves. Season with salt and pepper to taste, and serve immediately.

Notes

This recipe is designed for a single pan, so ensure your skillet is large enough to hold the liquid and pasta. If the sauce becomes too thick before the pasta is cooked, add a splash more water or stock.

Nutrition per serving

• main
• one-pot
• chicken
• pasta
• dinner
• creamy