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PREP 15 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

Ingredients
  • 400 g Short pasta - I used Canneroni but you can use anything
  • 5 Skinless, boneless chicken thighs - diced
  • 300 g White mushrooms - quartered
  • 8 Rashers of smoked streaky bacon
  • 1 Large onion - or 2 medium - diced
  • 4 Garlic cloves - finely chopped
  • 2 Heaped teaspoon Dijon or wholegrain mustard
  • 2 Heaped teaspoon Porcini powder - if you don't have this, add 2 tsp of Marmite
  • 3 Sprigs of rosemary - stripped & chopped - discard the stalks
  • Big splash of sherry or white wine vinegar
  • 500 ml Creme Fraiche
  • 30 g Parmasan or Pecorino
  • 1 Ladle of pasta water
  • 1 tbsp Cracked black pepper
  • 1 tsp Salt - you can add more if you like but bare in mind the bacon saltiness
  • 1 tbsp Sunflower oil
  • Big handful of basil leaves
Creamy Chicken Pasta

Creamy Chicken Pasta

With smoked bacon and mushrooms

This is such a comforting dish and great for a crowd! I've made it for kids too, they loved it!

1) Start with prepping all the meats and veg - prep is key!

2) Once everything is diced, sliced and chopped you get get a pan on the hob with some oil and chuck in the bacon to start crisping up - should take about 5 mins

3) Once they look crispy round the edges add in your onions and mix well together on a medium high heat for a further 5 mins

4) Now get your pasta on to boil away in a saucepan as per the packet instructions BUT minus 2 mins

5) Whilst the pasta is cooking away add your chicken in to the other pan, along with the chopped rosemary - cook for 2 mins

6) Now add in your mushrooms, along with your garlic and stir for a further 4 mins so everything cooks down a bit

7) Continuing on a medium high heat add in the splash of vinegar which will lift up any charred bits on the bottom of the pan - extra flavour!

8) Now add in your mustard, porcini powder or Marmite, black pepper - stir and cook out for about 2 mins

9) Once it's reduced a bit add in the Creme Fraiche gently and bring back up to a simmer then lower the heat - you don't want to boil Creme Fraiche or it will split

10) Add in the ladle of pasta water from the saucepan and simmer gently for 5 mins

11) Near the end of the 5 mins drain your pasta water and then add in to your mixture

12) Combine throughly, add in your Parmesan or pecorino and salt

13) Take off the heat, clamp a lid on and leave to sit for 3-4 mins - the pasta will continue cooking in the sauce absorbing all that flavour

14) After that time stir in the handful of basil carefully - adding more if you like!


Pop the bowl in the middle of the table and let everyone dive in!!

Creamy Chicken Pasta

Creamy Chicken Pasta

With smoked bacon and mushrooms

This is such a comforting dish and great for a crowd! I've made it for kids too, they loved it!

PREP 15 minutes
TOTAL 45 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

Ingredients
  • 400 g Short pasta - I used Canneroni but you can use anything
  • 5 Skinless, boneless chicken thighs - diced
  • 300 g White mushrooms - quartered
  • 8 Rashers of smoked streaky bacon
  • 1 Large onion - or 2 medium - diced
  • 4 Garlic cloves - finely chopped
  • 2 Heaped teaspoon Dijon or wholegrain mustard
  • 2 Heaped teaspoon Porcini powder - if you don't have this, add 2 tsp of Marmite
  • 3 Sprigs of rosemary - stripped & chopped - discard the stalks
  • Big splash of sherry or white wine vinegar
  • 500 ml Creme Fraiche
  • 30 g Parmasan or Pecorino
  • 1 Ladle of pasta water
  • 1 tbsp Cracked black pepper
  • 1 tsp Salt - you can add more if you like but bare in mind the bacon saltiness
  • 1 tbsp Sunflower oil
  • Big handful of basil leaves

1) Start with prepping all the meats and veg - prep is key!

2) Once everything is diced, sliced and chopped you get get a pan on the hob with some oil and chuck in the bacon to start crisping up - should take about 5 mins

3) Once they look crispy round the edges add in your onions and mix well together on a medium high heat for a further 5 mins

4) Now get your pasta on to boil away in a saucepan as per the packet instructions BUT minus 2 mins

5) Whilst the pasta is cooking away add your chicken in to the other pan, along with the chopped rosemary - cook for 2 mins

6) Now add in your mushrooms, along with your garlic and stir for a further 4 mins so everything cooks down a bit

7) Continuing on a medium high heat add in the splash of vinegar which will lift up any charred bits on the bottom of the pan - extra flavour!

8) Now add in your mustard, porcini powder or Marmite, black pepper - stir and cook out for about 2 mins

9) Once it's reduced a bit add in the Creme Fraiche gently and bring back up to a simmer then lower the heat - you don't want to boil Creme Fraiche or it will split

10) Add in the ladle of pasta water from the saucepan and simmer gently for 5 mins

11) Near the end of the 5 mins drain your pasta water and then add in to your mixture

12) Combine throughly, add in your Parmesan or pecorino and salt

13) Take off the heat, clamp a lid on and leave to sit for 3-4 mins - the pasta will continue cooking in the sauce absorbing all that flavour

14) After that time stir in the handful of basil carefully - adding more if you like!


Pop the bowl in the middle of the table and let everyone dive in!!