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One Pot Creamy Chicken Pasta

with Mushrooms, Leeks and Tarragon
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
434 kcal
Protein
: 
32.4g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Leek

200 grams

Penne Pasta

½ bunch(es)

Tarragon

1 sachet(s)

Chicken Stock Powder

150 grams

Sliced Mushrooms

260 grams

Diced British Chicken Thigh

1 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

600 milliliter(s)

Boiling Water

Energy (kJ)1815 kJ
Energy (kcal)434 kcal
Fat29.4 g
of which saturates17.3 g
Carbohydrate9.8 g
of which sugars6.4 g
Dietary Fibre3.2 g
Protein32.4 g
Salt0.2 g
Potassium231 mg
Calcium39 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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.

3

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

4

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.

5

While the pasta is cooking, pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

6

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!

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