One-Pot Creamy Tomato Chicken Pasta

Ingredients

• 2 chicken breasts (Diced)
• 1 tbsp cooking oil (For cooking the chicken; inferred because the source does not specify an amount)
• 3 cloves garlic (Minced)
• 1 tsp chilli paste (Optional)
• 2 tsp dried oregano
• 400 g tinned tomatoes
• 1 tbsp tomato paste
• 2 tsp balsamic vinegar
• 500 ml chicken stock
• 250 g fusilli (Dry pasta)
• 20 g fresh basil leaves (Torn)
• 80 g mascarpone
• Parmesan cheese (Grated over to serve; amount not specified)

Steps

1. 1

   Heat the oil in a large, deep frying pan or sauté pan over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and no pink remains in the center, about 5–7 minutes.

2. 2

   Add the minced garlic, optional chilli paste, and oregano to the pan. Stir and cook for about 1 minute, until fragrant, taking care not to let the garlic burn.

3. 3

   Pour in the tinned tomatoes, tomato paste, chicken stock, and balsamic vinegar. Stir to combine and scrape any browned pieces from the bottom of the pan.

4. 4

   Bring the mixture to a boil over medium-high heat.

5. 5

   Add the fusilli directly to the boiling sauce. Stir thoroughly so the pasta is submerged and separated.

6. 6

   Cook for about 12 minutes, stirring often to prevent the pasta from sticking and to help it cook evenly. Continue until the pasta is tender and has absorbed much of the sauce; if it becomes too thick before the pasta is tender, add a small splash of water or stock.

7. 7

   Add the mascarpone and torn basil leaves. Stir until the mascarpone has melted into the sauce and the pasta is creamy and glossy.

8. 8

   Divide the pasta among serving bowls. Grate Parmesan over the top and serve immediately.

Notes

The source lists the dish as a one-pot recipe. Chilli paste is optional. The transcript mentions Parmesan for serving, although it is not included in the written ingredient list or given a quantity.

Nutrition per serving

• main
• one-pot
• pasta
• chicken
• creamy
• Italian-inspired
• quick dinner