Creamy Tomato Chicken Pasta
A tin of tomatoes and a splash of cream doing a lot of work.
Serves 4 30 min 38g proteinKid-friendly
ChickenPastaItalian
Plan it this weekIngredients
- Chicken thigh fillets500 g
- Penne pasta400 g
- Tinned chopped tomatoes400 g
- Thickened cream200 ml
- Brown onion150 g
- Garlic15 g
- Grated hard cheese60 g
- Olive oil20 ml
- Dried basil1 g
Method
- Cut the chicken into bite-sized pieces and brown in the oil over high heat. Set aside.
- Lower the heat, cook the diced onion for 5 minutes, then add the garlic and basil for 1 minute.
- Add the tinned tomatoes and simmer for 10 minutes until reduced, then stir in the cream.
- Cook the pasta until al dente, reserving a cup of the cooking water.
- Return the chicken to the sauce, toss with the drained pasta and enough cooking water to coat, and finish with the cheese.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Creamy Tomato Prawn Pasta
- 500 g Peeled raw prawns instead of Chicken thigh fillets
Skip browning the chicken; add the prawns to the simmering sauce after the cream and cook for 2–3 minutes until just pink.
Vegetarian
Creamy Tomato Cannellini Bean Pasta
- 800 g Tinned cannellini beans instead of Chicken thigh fillets
- 60 g Vegetarian hard cheese instead of Grated hard cheese
Skip browning the chicken; warm the drained beans in the sauce for the last 5 minutes after the cream goes in.
Vegan
Creamy Tomato Cannellini Bean Pasta
- 800 g Tinned cannellini beans instead of Chicken thigh fillets
- 200 ml Oat cream instead of Thickened cream
- Leave out the Grated hard cheese
Skip browning the chicken; stir in the oat cream off the boil and warm the drained beans in the sauce for 5 minutes, then finish without cheese.
Gluten-free
- 400 g Gluten-free penne instead of Penne pasta
What it costs, and where to buy it
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Not priced
- Chicken thigh fillets · 500 g
- Penne pasta · 400 g
- Tinned chopped tomatoes · 400 g
- Thickened cream · 200 ml
- Brown onion · 150 g
- Garlic · 15 g
- Grated hard cheese · 60 g
- Olive oil · 20 ml
- Dried basil · 1 g