One Pot Creamy Tomato Chicken Pasta
One Pot Creamy Tomato Chicken Pasta
Ingredients
- 2 chicken breasts, diced
- 3 cloves garlic, minced
- 1 teaspoon chilli paste, optional
- 2 teaspoons oregano
- 400 grams tin of tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons balsamic vinegar
- 500 ml chicken stock
- 250 grams fusilli
- 20 grams fresh basil leaves, torn
- 80 grams mascarpone
To serve (optional)
- as needed Parmesan, grated
Instructions
- 1
Add the diced chicken breasts to a large pot or Dutch oven.
⏱️ 1 min
- 2
Add the minced garlic, optional chilli paste, and oregano to the pot with the chicken.
⏱️ 1 min
- 3
Pour in the 400 grams tin of tomatoes and 1 tablespoon of tomato paste.
⏱️ 1 min
- 4
Add 2 teaspoons of balsamic vinegar to the pot.
⏱️ 1 min
- 5
Pour in 500 ml of chicken stock.
⏱️ 1 min
- 6
Add 250 grams of fusilli pasta to the pot.
⏱️ 1 min
- 7
Stir all the ingredients together well to combine.
⏱️ 1 min
- 8
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
⏱️ 3 min
- 9
Cover the pot with a lid and cook for 15 minutes, stirring occasionally, until the pasta is cooked through and most of the liquid has been absorbed.
⏱️ 15 min
- 10
Remove the lid and stir in the 20 grams of torn fresh basil leaves.
⏱️ 1 min
- 11
Add 80 grams of mascarpone cheese to the pot and stir until it is melted and fully combined, creating a creamy sauce.
⏱️ 2 min
- 12
Serve the pasta immediately. Optionally, grate Parmesan cheese over the top before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Creamy Tomato Chicken Pasta
- 2 chicken breasts, diced
- 3 cloves garlic, minced
- 1 teaspoon chilli paste, optional
- 2 teaspoons oregano
- 400 grams tin of tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons balsamic vinegar
- 500 ml chicken stock
- 250 grams fusilli
- 20 grams fresh basil leaves, torn
- 80 grams mascarpone
To serve (optional)
- as needed Parmesan, grated
Instructions
- 1
Add the diced chicken breasts to a large pot or Dutch oven.
⏱️ 1 min - 2
Add the minced garlic, optional chilli paste, and oregano to the pot with the chicken.
⏱️ 1 min - 3
Pour in the 400 grams tin of tomatoes and 1 tablespoon of tomato paste.
⏱️ 1 min - 4
Add 2 teaspoons of balsamic vinegar to the pot.
⏱️ 1 min - 5
Pour in 500 ml of chicken stock.
⏱️ 1 min - 6
Add 250 grams of fusilli pasta to the pot.
⏱️ 1 min - 7
Stir all the ingredients together well to combine.
⏱️ 1 min - 8
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
⏱️ 3 min - 9
Cover the pot with a lid and cook for 15 minutes, stirring occasionally, until the pasta is cooked through and most of the liquid has been absorbed.
⏱️ 15 min - 10
Remove the lid and stir in the 20 grams of torn fresh basil leaves.
⏱️ 1 min - 11
Add 80 grams of mascarpone cheese to the pot and stir until it is melted and fully combined, creating a creamy sauce.
⏱️ 2 min - 12
Serve the pasta immediately. Optionally, grate Parmesan cheese over the top before serving.
⏱️ 1 min