Creamy Chicken and Tomato Pasta
Creamy chicken and tomato pasta is a comforting meal made in just one pan within 30 minutes. This dish features a rich tomato base, tender chicken, and a luscious creamy sauce, making it a favorite for quick weeknight dinners.
Equipment
- 1 Large skillet or pan
- 1 Wooden spoon
- 1 Measuring cups
- 1 Cutting board
- 1 Knife
- 1 Colander
Ingredients
- 200 g gluten-free pasta
- 300 g leftover roast chicken shredded
- 200 g cherry tomatoes halved
- 250 ml Tarantella Tomato Passata
- 100 g mascarpone cheese
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon mixed herbs
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat.
- Sauté garlic until fragrant, about 1 minute.
- Add cherry tomatoes and cook until softened, about 3-5 minutes.
- Stir in shredded chicken, Tarantella Tomato Passata, mixed herbs, salt, and black pepper.
- Pour in heavy cream and mascarpone cheese, stirring until fully combined.
- Add the cooked pasta to the skillet, tossing to coat. If needed, add reserved pasta water to loosen the sauce.
- Stir in grated Parmesan cheese and cook for another 2 minutes until everything is well incorporated.
- Serve hot and enjoy!