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Creamy 1 Pot Chicken & Bacon Pasta Bake

With Mushrooms and Cheese
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
642 kcal
Protein
: 
44.2g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Garlic Clove

190 grams

Diced British Chicken Thigh

60 grams

British Smoked Bacon Lardons

80 grams

Sliced Mushrooms

1 sachet(s)

Dried Rosemary

15 grams

Wild Mushroom Paste

180 grams

Penne Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

25 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

300 milliliter(s)

Boiling Water

Energy (kJ)2685 kJ
Energy (kcal)642 kcal
Fat20.1 g
of which saturates8.6 g
Carbohydrate72 g
of which sugars6.8 g
Dietary Fibre3.8 g
Protein44.2 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Fill and boil your kettle. Peel and grate the garlic (or use a garlic press) Heat a large ovenproof saucepan or pan on high heat (no oil). When hot, add the diced chicken thigh, bacon lardons and sliced mushrooms. Cook until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Use a wooden spoon to break up the mince as it cooks. TIP: If your pan isn't ovenproof, transfer your pasta mix into an ovenproof dish just before you bake it in the oven.

2

Season with salt and pepper. Add the dried rosemary and grated garlic. Stir and cook for 1 min. Pour in the boiling water (see ingredients for amount) then stir in the wild mushroom sauce.

3

Stir the penne into the sauce, season with salt and pepper and bring to a rapid boil. Cover the ovenproof pan with a lid, or transfer the pasta mix into an ovenproof dish and cover tightly with tin foil. Bake on the top shelf of your oven until the pasta is cooked, 20-25 mins.

4

While the pasta cooks, put your feet up! Once cooked, remove from your oven, carefully remove the lid and season with salt and pepper. Pop the spinach on top, cover with a lid again and put back into your oven for 2 mins. Remove and stir the spinach into the pasta until wilted and piping hot. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Stir through the soured cream until mixed through.

6

Taste the pasta and season with salt and pepper if needed. Serve between your bowls and sprinkle over the Italian Hard Style cheese. Enjoy!

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