This ‘marry me’ chicken pasta recipe by 2021 MasterChef runner-up Mike Tomkins is guaranteed to hit the spot. Creamy, cheesy sundried tomato pasta topped with juicy, buttery skin-on chicken supreme is an absolute winner, every time.

Chef’s Notes:

For this recipe, I like rigatoni cooked al dente, but you can use whichever pasta you prefer. 

I’ve also used one very large chicken supreme, which is perfect for two people. But you could use two smaller chicken breasts instead. I always like to use skin-on chicken because it’s a lot more forgiving and gives you a super juicy finish. 

Using a fast-reading thermometer like a Thermapen will help you get perfectly cooked chicken. Keep checking the temperature as it cooks in the pan. If you notice any cold spots, make sure to direct your basting there.

Chicken is safe to eat once it reaches 74 °C, but you don’t want to take it higher than this or it will start drying out. Because meat continues to cook as it rests, taking your chicken off the heat once it reaches 70 °C will ensure it’s both safe and juicy. 

Ingredients

Serves 2

• 150-180g pasta per person

• 1 large chicken supreme or 2 skin-on breasts

• 100g butter

• 2 garlic cloves

• Small bunch of sage

• Handful of spinach
  
  

For the sauce

• 100g almonds

• 300g of sundried tomatoes in oil

• 2 tbsp mascarpone

• 1 small handful of basil

• 150g of parmesan

Method

• Combine all of the sauce ingredients in a blender and blitz until smooth. If you like this a little more creamy, add more mascarpone and some olive oil - check for seasoning after you've blitzed everything together, some parmesan can be saltier than others.
  

• Start by cooking your chicken skin-side down in a hot pan. Once the skin is golden, add the butter, garlic and sage. Over a medium heat, baste the chicken regularly until the internal temperature reads 70 °C on your Thermapen. If you’re using a large chicken supreme, make sure to probe in a few spots. If some areas are slightly lower than the rest, focus your basting there.
  

• Set your chicken aside to rest for 10 minutes. While it does, the temperature will rise to a safe 74 °C.
  

• While the chicken rests, cook your pasta. Drain and reserve around 60ml of the pasta water.
  

• Combine the pasta, water and sauce to the pan you cooked the chicken in. Mix well and add the spinach, stirring until it has wilted. Serve with an extra grating of parmesan and your perfectly cooked chicken.