Tuscan Creamy Chicken Pasta

Tuscan Creamy Chicken Pasta

Succulent vegan chicken breasts served in a tasty creamy tomato pasta sauce. A delicious feast without the beast for a midweek treat or winning a weekend dinner. 


  • 60 Minutes
  • 4 Servings
  • 4 The Vegetarian Butcher chicken breasts
  • 250 grams cherry tomatoes
  • 2 tsp olive oil
  • 1 red onion
  • 2 garlic cloves finely chopped
  • 3 thyme sprig
  • 1 tsp oregano
  • 2 tbsp tomato puree
  • 400 gram tin chopped tomatoes
  • 2 tbsp balsamic vinegar
  • 100 ml vegan cream
  • 300 grams penne pasta
  • 10 grams basil


  1. Preheat the oven to 200 degrees. Place the cherry tomatoes in an oven dish, drizzle with olive oil and roast the tomatoes for 20 minutes.

  2. To make the creamy tomato sauce, chop half the red onion and cut the other half into thin wedges. Strip the leaves from the thyme sprigs. Fry the onion, garlic, thyme and oregano for 5 minutes in a dash of olive oil in a pan.

  3. Add the tomato paste to the pan and cook for 2 minutes. Add the tinned tomatoes and balsamic vinegar and let it simmer for 10 minutes with the lid on the pan.

  4. In the meantime, cook the pasta according to the instructions on the pack.

  5. Finish the creamy tomato pasta sauce by adding the vegan cream to the tomato mixture in the pan and season with salt and pepper.

  6. Heat a dash of olive oil in a frying pan, fry the Impeckable chicken breasts for 4 minutes on each side until golden brown.

  7. Pour the cooked pasta into the sauce, place the chicken breasts on top and garnish the vegan creamy chicken pasta with roasted cherry tomatoes and fresh basil leaves.

table full of small plate dishes