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30 Minute Chicken Tomato Pasta Recipe

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4.3 from 84 reviews

A quick and delicious 30-minute chicken tomato pasta featuring tender chicken chunks cooked in a creamy tomato sauce with mascarpone and parmesan, fresh basil, and optional rocket leaves, served over perfectly cooked pasta. This flavorful dish combines sautéing and simmering for a rich and comforting meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 2 chicken breasts (boneless skinless, cut into chunks)

Vegetables and Herbs

  • 1 red onion (diced)
  • 3 cloves garlic (minced)
  • 400 g tin cherry tomatoes
  • 1/2 bunch fresh basil (chopped, approximately ¼ cup)
  • 15 g rocket leaves (optional)

Dairy

  • 25 g mascarpone cheese
  • 15 g parmesan (grated)

Pantry

  • 2 tablespoons olive oil
  • 250 ml chicken stock
  • 350 g dried pasta (cooked according to package instructions)
  • Salt and pepper (to season)

Instructions

  1. Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside to keep warm.
  2. Prepare the Chicken: Heat olive oil in a pan over medium heat. Add the chicken chunks, season with salt and pepper, and cook, turning occasionally, until browned and golden on all sides. Remove the chicken from the pan and set aside, leaving the browned bits behind.
  3. Cook the Vegetables: In the same pan, add the diced onion and minced garlic. Sauté gently over medium heat until the onion softens and becomes translucent, scraping up the browned bits from the pan for flavor.
  4. Make the Sauce: Pour the tinned cherry tomatoes and chicken stock into the pan with the vegetables. Bring the mixture to a gentle simmer and cook for 5 to 6 minutes, allowing the tomatoes to break apart and the stock to reduce slightly.
  5. Combine Ingredients: Lower the heat to a gentle simmer. Return the browned chicken to the pan. Stir in the mascarpone cheese and cook until it melts fully into the sauce. Add the grated parmesan and stir until the sauce thickens and becomes creamy.
  6. Add Greens: Stir in the chopped fresh basil and optional rocket leaves to the sauce, mixing well to combine all flavors.
  7. Serve: Plate the cooked pasta and top it with the creamy chicken tomato sauce. Serve with extra grated parmesan and freshly cracked black pepper to taste.

Notes

  • For a gluten-free version, substitute the dried pasta with gluten-free pasta.
  • Rocket leaves add a peppery freshness but can be omitted if unavailable or not preferred.
  • Using mascarpone cheese enriches the sauce, but you can substitute cream cheese or heavy cream in a pinch.
  • Adjust seasoning with salt and pepper according to taste throughout the cooking process.
  • Leftover chicken pasta can be stored in an airtight container in the refrigerator for up to 2 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/30-minute-chicken-tomato-pasta-recipe/