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
• 1 tbsp olive oil (for frying chicken)
• salt and pepper (to taste)

Steps

1. 1

   Heat a large pan or skillet over medium-high heat with a splash of olive oil. Add the diced chicken breasts and fry until golden brown and cooked through.

2. 2

   Add the minced garlic and chilli paste (if using) to the pan. Sauté for about 1 minute until fragrant.

3. 3

   Stir in the oregano, tomato paste, and balsamic vinegar, ensuring the chicken is well coated.

4. 4

   Pour in the tinned tomatoes and the chicken stock. Bring the mixture to a gentle simmer.

5. 5

   Add the dry fusilli pasta directly into the pan. Stir well to ensure the pasta is submerged in the liquid.

6. 6

   Simmer for 10-12 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally to prevent sticking.

7. 7

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

8. 8

   Stir through the torn fresh basil leaves and season with salt and pepper to taste before serving.

Notes

If the sauce becomes too thick before the pasta is cooked, add a splash more chicken stock or water. You can substitute mascarpone with cream cheese or heavy cream if needed.

Nutrition per serving

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