One Pot Creamy Tomato Chicken Pasta (Dairy Free)

This one pot creamy tomato chicken pasta is so easy to make, coming together in just 30 minutes! The pasta cooks in the one pot along with the sauce meaning not only an easier clean up, but a super flavourful and creamy pasta that is also unbelievably dairy free!

Course Main Course

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 703kcal

Author Sally

Equipment

cast iron dutch oven

Ingredients

2 tablespoons olive oil divided
1 large chicken breast diced approx 150 - 200 grams
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and pepper to taste
1 shallot or ½ small red onion finely diced
4 cloves garlic crushed
200 grams dried pasta
2 cups chicken stock
⅓ cup marinara sauce
⅓ cup dairy free cream
Handful of fresh basil chopped
Chilli flakes optional to serve

Instructions

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced chicken, smoked paprika, onion powder, garlic powder, salt, and pepper. Cook for 5–7 minutes until the chicken is golden and cooked through. Remove from the pot and set aside.
Add the remaining tablespoon of oil to the pot. Cook the shallot and garlic for 1–2 minutes until softened and fragrant.
Pour in the chicken stock and add the dried pasta. Stir well and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the pasta is al dente. Add more water if needed.
Return the cooked chicken to the pot. Stir in the marinara sauce and dairy free cream and mix well. Cook for another 2–3 minutes until heated through and the sauce thickens.
Serve into bowls, garnished with fresh basil and chilli flakes.

Nutrition