Chicken in Creamy Sauce

    1 hour

    This is a lovely chicken and cream sauce with some vegetables thrown in for good measure. Use good quality cream and cheese to take to the next level.

    21 people made this

    Serves: 2 

    • 250g penne pasta
    • 2 tablespoons of olive oil
    • 2 chicken breasts, cubed
    • 2 cloves of garlic, crushed
    • 1 teaspoon of ground black pepper
    • 1 large onion, diced
    • 1 green capsicum, diced
    • 6 mushrooms, diced
    • 1 sprig fresh parsley, diced or dried parsley
    • 300ml cream
    • 100g parmesan cheese, grated
    • 1 pinch of salt, to taste

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Boil a pot of water. Add the penne pasta to boiling water. Bring back to the boil and cook for 10 minutes. You want the pasta to be al dente. Add a pinch of salt if you want and drain.
    2. Take a non stick frypan and heat the olive oil, fry the chicken on a medium to high heat turning occasionally.
    3. Once all the chicken has turned white add the garlic, black pepper and onion; stirring all the time. Once the onions start to soften add the capsicum and mushrooms and again keep stirring.
    4. Once the chicken and vegetables have been frying for about 10 minutes lower the heat. Be careful not to allow the capsicum and mushrooms to overcook; the capsicum should still be a bit crunchy.
    5. Once the temperature of the food has lowered pour over the cream. Lower the heat otherwise the cream could curdle.
    6. Mix all the ingredients on a low heat. Once the cream starts to simmer add the parsley and cheese; it should melt in as you add it; continue to mix.
    7. Allow to simmer for around 5 minutes on low heat, once your pasta is cooked drainand add to the chicken and cream sauce; mix completely.
    8. Serve on a large plate.

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    Reviews in English (33)


    Sorry but how many ml is the carton of cream used here?  -  22 Feb 2012  (Review from Allrecipes UK & Ireland)


    Agorgeous recipe,which the family loved.Was wondering if anybody knew if it would be still be nice to make it with creme fraiche for a healthier option?  -  31 Mar 2009  (Review from Allrecipes UK & Ireland)


    i make something similar but instead of cream i use a white sauce using carrs sauce flour, spoon of low fat butter and semi skimmed milk.  -  22 Jun 2010  (Review from Allrecipes UK & Ireland)