One-Pot Tomato Chicken Pasta
Chicken, short pasta and tomatoes cook in one broad pot with peppers, oregano and a final spoon of yoghurt.
South African01Browning before simmering keeps chicken flavourful.
02Rigatoni releases starch directly into the sauce.
03Yoghurt adds creaminess after the pot cools slightly.
Cook it calmly.
- 01
Brown the chicken
Sear chicken in the cooking pot until coloured, then lift it out.
- 02
Soften the vegetables
Cook onion and pepper for 5 minutes. Add garlic and oregano.
- 03
Cook in one pot
Add tomatoes, stock and rigatoni. Simmer uncovered, stirring often, until the pasta is nearly tender.
- 04
Finish
Return chicken for the final 5 minutes. Rest off heat, then fold in yoghurt.
Common mistakes
- Using a narrow saucepan.
- Adding all stock without watching texture.
- Boiling after adding yoghurt.
The detail that changes the dish.
Stir from the bottom every few minutes. One pot means less washing up, not permission to wander away entirely.
One pot, with no hidden frying pan
This is genuinely cooked in one broad pot. Chicken is browned first, then pasta simmers directly in the tomato base and releases its starch into the sauce.
A spoonful of yoghurt softens the tomato at the end. It is not there to turn the dish into a cream sauce.
The pot controls the result
A broad pot keeps most rigatoni beneath the liquid and encourages even evaporation. Chicken thighs cope well with the two-stage cooking.
Stir from the bottom every few minutes. One pot means less washing up, not permission to wander away entirely.
At the table
Rest for 5 minutes and serve from the pot.
Later, if needed
Refrigerate for 3 days. Reheat with water over low heat. Freeze for up to 1 month.
Be realistic
Freeze for up to 1 month; the pasta will soften slightly.
Frequently asked questions
Why is my one-pot pasta watery?+
Rest it off heat for 5 minutes. If still loose, simmer briefly while stirring.
Can I use chicken breast?+
Yes. Return it later so it does not overcook.
