One Pot Chicken Pasta
A creamy, one-pot chicken pasta dish ready in just 30 minutes with tender chicken, fusilli, and a rich tomato-basil sauce.
Equipment
Ingredients
Main Ingredients
chicken breasts (diced)
2 piece
avocado oil
1 tbsp
butter
0.5 tbsp
garlic (minced)
3 clove
chili flakes
1 tsp
salt
1 tsp
black pepper
0.5 tsp
dried oregano
2 tsp
tinned tomatoes
400 g
tomato paste
1 tbsp
chicken stock
500 ml
fusilli pasta
250 g
cream cheese
80 g
fresh basil (torn)
20 g
Instructions
Prepare chicken
Dice the chicken breasts into bite-sized pieces.
Sauté aromatics
Heat avocado oil and butter in a large pot over medium heat, then add minced garlic and chili flakes.
Cook chicken
Add the diced chicken to the pot and season with salt, pepper, and oregano. Cook until the chicken is no longer pink.
Add tomatoes and stock
Pour in the tinned tomatoes, tomato paste, and chicken stock. Stir to combine.
Cook pasta
Add the fusilli pasta to the pot and bring to a boil. Reduce heat and simmer until pasta is al dente, stirring occasionally.
Finish with cream cheese
Remove from heat and stir in the cream cheese until melted and creamy. Add torn basil leaves.
Serve
Serve immediately while hot, garnished with additional fresh basil if desired.
Original recipe
Storage
Best consumed fresh. The pasta will absorb more sauce when stored, so add a little extra liquid when reheating.
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