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8.Creamy Chicken and Mushroom Pasta (1 pot)

Nourishing, economical, and yummy!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 4 people


  • 1 x 500g | 17oz packet macaroni pasta
  • Small pocket plain flour
  • Onion, chopped
  • Carrot, washed, peeled and chopped
  • 1/2 Red bell pepper/capsicum. Wash it, remove theinside seeds, etc and dice.
  • 500 g to 1lbs boneless, skinless chicken thigh fillets, cubed and floured
  • One head of broccoli, washed and cut into florets, use the stalks, don't discard them, they have the same flavour.
  • 200 g | 7oz sliced mushrooms, lightly washed. Don't spend time washing, they're not dirty, so wiping with a kitchen roll is good – too long in water, and they lose their flavour.
  • 2 Cloves garlic, minced or finely chopped
  • 500 ml Light cooking cream (you can instead use 2x tubs Philadelphia Extra Light cream for cooking)
  • 2 tbsp Vegetable stock powder
  • Salt to yourtaste
  • 3/4 Cup Parmesan cheese, grated and divided


  • Preheat oven to 200c | 390f.
  • Cook pasta in a pot of salted, boiling water, according to directions on pack.
  • Toss in a colander to drain the last drops then pour  into a deep baking deepbaking dish
  • While pasta boils, cook onion and carrot in a large pot until onion looks clear.
  • Add the chicken,broccoli and mushrooms.Cook until chicken is becoming golden and broccoli has startedto soften.
  • Stir through garlic, cooking cream, stock powderand salt (adjust to your taste).
  • When cream begins to simmer, remove from heatand stir through 1/2 cup parmesan cheese.
  • Pour the Creamy Chicken mixture onto the  pasta and stir through gently and carefully tomix well.
  •  Change ovensetting to grill/broil on medium heat. Sprinkle remaining cheese on pasta andchicken mixture, and place into oven to brown on top.
  • When golden on top, remove from oven and serve!