Oven-baked chicken, mushroom and cream pasta
- Good Food member
Save recipe
Serves 2
Easy
Prep: 5 mins
Cook: 40 mins
0 reviews
loading...
This recipe was submitted by Good Food member scottwestron and has not been tested by our team.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
"Easy, tasty, creamy dish which can ready with very little time. Also makes a great lunch cold the next day."
Ingredients
Units:
MetricUS
-
3 mini chicken breasts
-
150ml single cream
-
8 closed cup white mushrooms
quartered
-
1 shallot
-
3 garlic cloves
-
30g salted butter
-
salt and freshly ground black pepper
-
100g parmesan
-
extra virgin olive oil
-
300g dried penne pasta
Keep the screen awake with cook mode on the Good Food app.
Ad
Method
-
step 1
Bring a pan of water to the boil. Add a little splash of olive oil and the pasta. Cook for 4 minutes or until al dente. Drain and return to the pan. Pre-heat the oven to 200°C.
-
step 2
Season the whole chicken fillets with salt and pepper and then lightly shallow fry them in a little olive oil on a medium heat. Turn them regularly until they're just starting to colour, about 7 minutes. They should be white and still juicy throughout when you take them off the heat and slice them diagonally into thin strips.
-
step 3
For the sauce, add the butter to the pan along with the finely diced shallot. Add in the mushrooms. Fry for a few minutes until the onions are translucent but not browning. Add the garlic, crushed. Stir for a further minute or so until you can smell the garlic. Reduce the heat and pour in the cream. Mix well. Season with salt and pepper and allow to reduce very slightly so that the cream thickens a bit and is slightly sticking to the spoon.
-
step 4
Stir in the the chicken and pasta. When mixed add about a quarter of the parmesan cheese by grating this in directly. Cook for another minute or two. The texture should be sticky and the chicken and pasta should both be starting be covered in the sauce.
-
step 5
Dish into oven-proof dish(es) and cover with foil. Pop into the oven and leave for 15 minutes. Take out of the oven and carefully remove the foil. Grate over about half of the remaining parmesan liberally and return to the oven for a another 10 minutes before removing and serving with a final further helping of parmesan on the top and pepper to taste.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...