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One Pot Creamy Chicken Pasta

One Pot Creamy Chicken Pasta

with Mushrooms, Leeks and Parsley

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Rich, creamy and bursting with fresh flavours, our one pot creamy chicken pasta is a no-fuss dish with minimal washing up.

Allergens:Cereals containing GlutenMilk

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 conflict 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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

1 unit(s)


150 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove

1 sachet

Chicken Stock Powder

200 grams

Wheat Penne Pasta

(ContainsCereals containing Gluten)

½ bunch(es)

Flat Leaf Parsley

150 grams

Reduced Fat Creme Fraiche


Not included in your delivery

600 milliliter(s)

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3188 kJ
Energy (kcal)762 kcal
Fat26.0 g
of which saturates12.0 g
Carbohydrate82 g
of which sugars8.0 g
Protein48 g
Salt0.98 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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Heat a drizzle of oil in a large wide saucepan over high heat. Once hot, add the diced chicken and season with salt and pepper. Cook, stirring, until turning golden, 3-4 mins. Fill and boil your kettle.


Meanwhile, trim the root and the dark green leafy part from the leek. Quarter lengthways then thinly slice widthways. Add the leek and the sliced mushrooms to the chicken with a knob of butter (if you have some). Cook, stirring, until starting to soften, 2-3 mins.


Peel and grate the garlic (or use a garlic press) then add this to the pan. Cook, stirring, for 1 min.


Pour the boiling water (see ingredients for amount) into the pan. Stir in the chicken stock powder and penne, stir well. Bring to a simmer and season with salt and pepper. Cover with a lid and cook, stirring every 2-3 mins, until the penne is tender, 12 mins. Tip: Add a splash of water if it dries out.


While the pasta is cooking, roughly chop the flat leaf parsley (stalks and all!)


Once the pasta is cooked, add the creme fraiche and tarragon (add less if you don't like too much) to it and mix well. Taste and add salt and pepper if you feel it needs it. Divide between bowls and give a good grind of black pepper as the garnish,enjoy!