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 tbsp tomato paste
• 2 tsp balsamic vinegar
• 500 ml chicken stock
• 250 g fusilli
• 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. Cook for 1-2 minutes until the garlic is fragrant.

3. 3

   Stir in the tomato paste, tinned tomatoes, balsamic vinegar, and chicken stock. Mix well to combine.

4. 4

   Add the fusilli pasta to the pan, ensuring it is mostly submerged in the liquid. Bring the mixture to a boil.

5. 5

   Reduce the heat to a simmer and cook, stirring occasionally to prevent the pasta from sticking, for about 10-12 minutes or until the pasta is tender and the sauce has thickened.

6. 6

   Stir in the mascarpone cheese until it is fully melted and the sauce is creamy.

7. 7

   Add the torn fresh basil leaves and stir through just before serving. Adjust seasoning with salt and pepper to taste.

Notes

This recipe is designed to be cooked entirely in one 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
• dinner
• one-pot
• pasta
• chicken
• creamy
• easy