Creamy Chicken and Mushroom Pasta

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Creamy Chicken and Mushroom Pasta – Tender pieces of chicken breast with mushrooms and pasta all in a lighter creamy sauce.

About Time 

  • Prep Time  15 mins
  • Cook Time  20 mins
  • Total Time  30 mins


3 x chicken breast (approx 510g/17.5oz) , sliced in to tenders

    • 300g (10.5oz) of mushrooms, sliced thinly
    • 320g (11.28oz) of Penne pasta (or other pasta of choice)
    • 1 shallot, finely chopped
    • 4 cloves of garlic, crushed
    • 2.5 cups of chicken stock
    • 8 tbs of low fat cream cheese (8 syns)
    • salt and black pepper
    • spray oil
    • handful of fresh chopped Italian parsley, finely chopped


  1. Cook pasta to al dente, reserve two ladles of the pasta water and then drain and set aside.
  2. Spray a frying pan with some spray oil
  3. Add the chicken pieces and fry until lightly golden on both sides. Remove and set aside.
  4. Spray with a little more spray oil
  5. Add the shallot, garlic and mushrooms and fry for 2 minutes.
  6. Pour in a little stock and reduce down, keep repeating with a little stock, until the mushrooms are lovely and golden.
  7. Whisk the cream cheese into the remain stock and reserved pasta water
  8. Add to the pan with the mushrooms and bring to a boil. Simmer uncovered until the sauce reduces down and starts to thicken slightly.
  9. Add in the pasta and chicken and continue to simmer until the chicken is cooked through and the sauce has thickened.
  10. Stir through the parsley.
  11. Season well with salt and black pepper
  12. Serve and enjoy

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