Creamy Chicken and Double Mushroom Penne
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Creamy Chicken and Double Mushroom Penne

Creamy Chicken and Double Mushroom Penne

with Cheese

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Red Onion

2 unit(s)

Portobello Mushrooms

2 unit(s)

Garlic Clove

180 grams

Penne Pasta

(Contains Cereals containing gluten)

120 grams

Sliced Mushrooms

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

150 grams

UHT Cooking Cream

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

240 grams

Diced British Chicken Breast

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3462 kJ
Energy (kcal)827 kcal
Fat32.4 g
of which saturates21.4 g
Carbohydrate76.3 g
of which sugars12.1 g
Protein54.6 g
Salt1.76 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Large Saucepan
Large Frying Pan



Bring a large saucepan of water to the boil with 0.5 tsp salt.

Halve, peel and thinly slice the red onion. Thinly slice the portobello mushrooms.

Peel and grate the garlic (or use a garlic press).


When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together. 


While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken and cook until browned all over, 5-6 mins. Remove from the pan and set aside.

Put the pan back on medium-high heat with a drizzle of oil (if needed) and fry the portobello and sliced mushrooms until browned, stirring occasionally, 4-5 mins. Season with salt and pepper.

Lower the heat to medium and add the onion. Cook, stirring frequently, until softened, 6-8 mins. Add the garlic and balsamic vinegar and cook until evaporated, 1 min. IMPORTANT: Wash hands and utensils after handling raw meat.


When the veg is cooked, stir in the browned chicken, double cream, veg stock paste and the water for the sauce (see pantry for amount).

Bring to the boil and simmer, stirring occasionally, until reduced, 4-5 mins. IMPORTANT: Cook so there's no pink in the chicken.


Once the sauce is reduced, stir through the cooked penne and hard Italian style cheese until piping hot and melted, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.


Share your chicken and double mushroom penne between your bowls.



Step 3 MOD: If you’re adding chicken, add it to the pan before the mushrooms. Fry, 5-6 mins. Remove from the pan and set aside, then fry the mushrooms. IMPORTANT: Wash hands and utensils after handling raw meat.

Step 4 MOD: Return the chicken to the pan with the veg stock paste. It will cook through while simmering. IMPORTANT: Cook so there's no pink in the chicken.