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Creamy Chicken and Mushroom Pasta

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4


  • 4 skinless boneless chicken thighs
  • 1 tsp dried basil to season the chicken
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 4 cloves garlic crushed
  • 80ml white wine
  • 250g chestnut mushrooms sliced
  • 1 litre chicken stock
  • 80ml double cream we use Elmlea to reduce the calories
  • 300g uncooked penne or any other shape pasta (fresh or dried)
  • 70g fresh grated parmesan cheese


  • Season the chicken thighs with dried basil, salt and pepper. Heat 2 tsp of the olive oil in a griddle pan or large frying pan over medium to high heat. Add the chicken thighs and sear on both sides until golden brown - approximately 5 minutes on each side. Remove and set aside.
  • If you used a griddle pan to cook the chicken, use a large frying pan or casserole dish to continue the recipe - on a medium to high heat, add the remaining oil and then fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
  • Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the stock and cream, salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes (for dried pasta) and about 10 minutes (for fresh pasta), while stirring occasionally.
  • While the pasta is cooking and the chicken has cooled down, slice the chicken in to strips. Add to the pasta for the last 5 minutes of cooking, to heat through and also to get the basil flavour through the sauce.
  • Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken.
  • Garnish with extra parmesan and freshly ground black pepper.


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