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Creamy Chicken and Mushroom Pasta

Creamy Chicken and Mushroom Pasta

with Italian Style Cheese
4.0(457)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
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Calories
: 
832 kcal
Protein
: 
46.2g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

240 grams

Diced British Chicken Thigh

1 sachet(s)

Dried Oregano

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains: Milk)

15 grams

Wild Mushroom Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)3482 kJ
Energy (kcal)832 kcal
Fat40.4 g
of which saturates20.7 g
Carbohydrate73.7 g
of which sugars7.5 g
Dietary Fibre3.4 g
Protein46.2 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Kettle
•Pan

Instructions

PDF
Pasta Time
1
  • Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
  • Boil the pasta, 12 mins.
  • Once cooked, drain and drizzle with oil. 
Get Frying
2
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, oregano and mushrooms, 8-10 mins.
  • Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Creamy Sauce
3
  • Stir in the creme fraiche, wild mushroom paste and water for the sauce (see pantry). 
  • Bring to the boil, then lower the heat. Simmer, 3-4 mins.
  • Stir in the cheese and cooked rigatoni until combined.
Dinner's Ready!
4
  • Share your pasta between your bowls. 

Enjoy!

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