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Creamy Chicken Pasta

with a Cheesy Topping
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
689 kcal
Protein
: 
45.3g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
  • Wheat
  • 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

1 unit(s)

Spring Onion

10 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

180 grams

Penne Pasta

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

190 grams

Diced British Chicken Thigh

120 grams

Sliced Mushrooms

1 sachet(s)

Boscaiola Sauce

10 grams

Chicken Stock Paste

150 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

150 milliliter(s)

Reserved Pasta Water for the Sauce

Energy (kJ)2882 kJ
Energy (kcal)689 kcal
Fat24.9 g
of which saturates14.4 g
Carbohydrate69.4 g
of which sugars6.4 g
Dietary Fibre3.4 g
Protein45.3 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the penne. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Pop the panko breadcrumbs into a small bowl along with half the grated hard Italian style cheese. Mix well to combine.

2

When boiling, add the penne to the water and cook until tender, 12 mins.  When ready, reserve some of the pasta cooking water (see ingredients for amount). Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the diced chicken thigh to the pan and season with salt and pepper. Fry until golden brown on the outside,turning occasionally, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.

4

Preheat the grill to high. Add the sliced mushrooms to the pan, cook until the mushrooms have browned, 4-5 mins, stirring occasionally. Once the chicken is cooked, stir in the garlic and cook for 1 min. Pour the reserved pasta water (see ingredients for amount), boscaiola sauce chicken stock paste. Simmer for 2-3 mins, remove from the heat, stir in the soured cream and remaining grated Italian style hard cheese. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Once the penne is cooked, stir the pasta into the pan with the chicken. Season to taste with salt and pepper. If your pan isn't ovenproof, pop in an oven dish now. Sprinkle over the cheesy breadcrumbs and then grill until golden, 2-5 mins.

6

Serve the pasta between your bowls, sprinkle over the spring onions. Enjoy!

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