One-Pot Creamy Tomato Chicken Pasta

Ingredients

• 2 chicken breasts (diced)
• 3 cloves garlic (minced)
• 1 tsp chilli paste (optional)
• 2 tsp oregano (dried)
• 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 over medium-high heat with a splash of oil. Add the diced chicken breasts and fry until browned on all sides.

2. 2

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

3. 3

   Stir in the tomato paste, tinned tomatoes, and balsamic vinegar.

4. 4

   Pour in the chicken stock and add the dry fusilli pasta. Stir well to ensure the pasta is submerged.

5. 5

   Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for about 10-12 minutes, or until the pasta is tender and the sauce has thickened.

6. 6

   Remove the pan from the heat. Stir in the mascarpone and torn fresh basil leaves until the sauce is creamy and well combined.

7. 7

   Season with salt and pepper to taste before serving.

Notes

This is a true one-pot recipe where the pasta starch helps thicken the sauce as it cooks. If the sauce becomes too thick before the pasta is done, add a splash more stock or water.

Nutrition per serving

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