Chickeny Cheesey Pasta

Chickeny Cheesey Pasta


18 people made this

You can't really go wrong with this dish, feel free to add more or less of things to your taste, just chuck in the amount you think you can eat!

madvix Southland, New Zealand

Serves: 4 

  • 1 packet dried pasta (any type, penne or fettuccine works really well)
  • 2 tablespoons olive oil
  • 2 chicken breasts (skinless boneless) cut into bite sized pieces
  • 4 slices of bacon (use ham if preferred) chopped
  • 1 leek (or one bunch spring onions) sliced
  • Handful of mushrooms (button or flat) sliced
  • 1 packet fresh spinach
  • 1 bunch of asparagus chopped
  • 300 gms tub of spreadable cream cheese
  • 250 gms cheese (strong flavoured like feta or tasty is best) diced
  • Salt
  • Cracked black pepper
  • Minced garlic (3 cloves or 2 teaspoons)
  • 1 teaspoon dried mixed herbs

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat pan add olive oil
  2. Add chicken and bacon
  3. Add leek (or spring onions), mushrooms, herbs and garlic and stir until all cooked.
  4. Season with salt, cracked black pepper. If you like spinach, chuck some fresh chopped leaves in at the end until wilted.
  5. Stick a big pot of salted water on and cook pasta, whatever type you like. Note, the more water you cook pasta in the better that stops it going cloggy.
  6. If you like asparagus chuck some in along with the pasta just before the pasta is
  7. cooked.
  8. When pasta is cooked, drain and chuck in your bacon mix.
  9. Add a tub of spreadable cream cheese.
  10. Check seasoning and add salt and freshly ground black pepper if needed and add a few chopped chives if you like.
  11. I also chuck in some diced cheese, any type you like. Stir around over a low heat until everything’s warmed through again and eat with some garlic bread.

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Reviews (5)


Altered ingredient amounts. I used left over roast chicken & tinned asparagus - 21 Aug 2009


This was the first time I made this. My husband who hates vegetables ate this with no complaints. He even asked for seconds. Easy to make and instead of using feta I used mozzarella cheese. Definitely cooking this again some day. - 29 Sep 2014


This is so interesting, so different and SO delicious! Please submit more of your wonderful recipes, Madvix? - 30 Jan 2010

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