Name: Creamy One-Pan Chicken Pasta
Total time: 3 min
Yield: 4
Ingredients: 500 g chicken breast, diced; 1 tbsp olive oil; 1 tbsp butter; 150 g onion, finely diced; 4 cloves garlic, minced; 300 g dry penne or fusilli pasta; 700 ml chicken stock; 250 ml double cream (heavy cream); 100 g cream cheese; 80 g Parmesan cheese, grated; 2 tsp Italian seasoning; 1 tsp sweet paprika; 1 tsp black pepper; ½ tsp salt, adjust to taste; 1 tsp Dijon mustard; 1 tbsp Worcestershire sauce; 100 g frozen peas; 2 tbsp fresh parsley, chopped

Method

9 steps

Heat olive oil and butter in a large pan over medium heat.
Add diced chicken breast and cook until browned.
Add finely diced onion and minced garlic, cook until softened.
Stir in Italian seasoning, sweet paprika, black pepper, salt, Dijon mustard, and Worcestershire sauce.
Add dry pasta, chicken stock, double cream, cream cheese, and grated Parmesan cheese.
Bring to a simmer and cook until pasta is al dente and sauce has thickened, stirring occasionally.
Stir in frozen peas and cook until heated through.
Remove from heat and let stand for 2-3 minutes to thicken.
Garnish with chopped fresh parsley before serving.

Recipe notes

Helpful tips

For an even richer flavour, add 150g streaky bacon, chopped, with the chicken.
Or add a handful of sun-dried tomatoes stirred in at the end.
The sauce should be loose in the pan—it will thicken naturally as it stands for 2-3 minutes.